Eosinophilic Esophagitis Friendly Gluten Free Adana Kebab
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Learn more āIngredients
4 servings
For the kebab
- 1 lb ground lamb
- Ā½ lb ground beef (80/20)
- Ā¼ cup finely grated yellow onion (about Ā½ small onion), excess moisture squeezed out
- 3 cloves garlic, minced
- 2 tsp aleppo pepper (or 1 tsp sweet paprika plus Ā½ tsp crushed red pepper flakes)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Ā½ tsp ground coriander
- Ā½ tsp ground black pepper
- 1 tsp kosher salt
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp olive oil, plus more for brushing
For the salad
- 2 medium tomatoes, diced
- Ā½ english cucumber, diced
- Ā¼ red onion, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- gluten free flatbread or gluten free pita, warmed (optional)
Can be omittedgluten free flatbread
- lemon wedges (optional)
Instructions
- 1
Combine the ground lamb, ground beef, grated onion, garlic, Aleppo pepper, cumin, sweet paprika, coriander, black pepper, salt, chopped parsley, and 1 tbsp olive oil in a large mixing bowl. Mix firmly with your hands for 2ā3 minutes until the mixture is cohesive and slightly sticky ā it should hold its shape when squeezed.
- 2
Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up, which makes it easier to press onto the skewers.
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