Low Iodine Gluten Free Adana Kebab

Total time1 hr 10 min

Prep time25 min

Cook time15 min

4.7

(20)

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Ingredients

4 servings

For the kebab

1 lb ground lamb
½ lb ground beef (80/20)
¼ cup finely grated yellow onion (about ½ small onion), excess moisture squeezed out
3 cloves garlic, minced
2 tsp aleppo pepper (or 1 tsp sweet paprika plus ½ tsp crushed red pepper flakes)
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
½ 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
½ english cucumber, diced
¼ 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 omitted
gluten 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 2–3 minutes until the mixture is cohesive and slightly sticky — 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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