Sheet Pan Adana Kebabs with Cacik & Sumac Onion Salad

Ingredients

• 2 onion (for the kebab mixture)
• 1 red pepper
• 6 cloves garlic (for the kebab mixture)
• 1 handful fresh parsley (for the kebab mixture)
• 1 kg lamb mince (can substitute with beef or a combination)
• 2 tbsp red pepper paste (can substitute with tomato paste)
• 2 tsp paprika
• 2 tsp cumin
• 2 tsp pul biber (Turkish chili flakes)
• 2 tsp salt (for the kebab mixture)
• 2 tsp black pepper
• olive oil (for drizzling on kebabs)
• 500 g thick Greek yoghurt
• 1 clove garlic (crushed, for cacik)
• 1 large cucumber (grated and liquid drained)
• 1 tsp dried mint
• 1 tbsp lemon juice (for cacik)
• 1 tbsp fresh dill (chopped, optional)
• 1 tbsp olive oil (for cacik)
• 0.5 tsp salt (for cacik)
• 1 red onion (finely sliced)
• 2 tomatoes (sliced)
• 1 handful fresh parsley (chopped, for salad)
• 1 tsp sumac (heaped)
• 1 tbsp lemon juice (for salad)
• salt (a pinch, for salad)
• chilli flakes (a pinch, for salad)
• pomegranate molasses (optional drizzle)

Steps

1. 1

   Preheat your oven to 210°C (410°F) on fan setting.

2. 2

   In a food processor, blitz the 2 onions, red pepper, 6 cloves of garlic, and a handful of parsley until finely chopped. Drain any excess liquid if desired.

3. 3

   In a large bowl, combine the vegetable mixture with the lamb mince, red pepper paste, paprika, cumin, pul biber, 2 tsp salt, and black pepper. Mix thoroughly until the meat becomes tacky and sticks to the sides of the bowl.

4. 4

   Spread the meat mixture onto an oiled baking tray in an even layer. Use a spatula to score and divide the meat into long strips. Drizzle lightly with olive oil.

5. 5

   Bake for 15-18 minutes, or until the kebabs are browned and sizzling.

6. 6

   While the meat bakes, prepare the cacik by mixing the Greek yoghurt, crushed garlic, grated cucumber (drained), dried mint, lemon juice, dill, olive oil, and 0.5 tsp salt in a bowl.

7. 7

   Prepare the sumac onion salad by tossing the sliced red onion, sliced tomatoes, chopped parsley, sumac, lemon juice, salt, and chilli flakes together. Drizzle with pomegranate molasses if using.

8. 8

   Serve the hot kebabs immediately with the prepared sides.

Notes

Ensure you drain the liquid from the grated cucumber and the blitzed vegetable mixture to prevent the meat from becoming too watery while baking. Pomegranate seeds can be added to the salad for extra texture.

Nutrition per serving

• main
• turkish
• meat
• baked
• dinner
• gluten-free
• high-protein