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Total Time
1 hour and 15 minutes
Turkish Adana kebabs serve as inspiration for this easy free-from version. Like all kofte, a splash of water and some vigorous mixing helps achieve a delightfully bouncy end result. Really working the meat alters myosin, a muscle protein, helping it hold on to liquid for the juiciest kebabs. An added benefit of this technique is that the meat holds together so well there’s no need for skewers. Simply shape the seasoned meat into long, flat sausages and throw them on the grill.
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What you’ll need
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Fish Spatula
$14 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Large Bowl
$18 At Amazon
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Measuring Spoons
$10 At Bon Appétit Market
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Platter
$29 At Amazon
Ingredients
4 servings
Step 1
Finely chop1 cup mixed torn tender herbs (such as parsley, cilantro, and/or dill); transfer to a large bowl. Add6 garlic cloves, finely chopped,1 serrano chile, finely chopped(if using),1 Tbsp. paprika,2 tsp. ground cumin,¼ tsp. baking soda,2 Tbsp. sumac,2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ⅓ cup cold water and stir to combine. Add1 lb. ground lamb or beef (20% fat)and mix vigorously with your hands until spices are evenly distributed and mixture is smooth and beginning to stick to the sides of bowl.
Step 2
把肉混合物分成四等分,世鹏科技电子e each into a 7"-long log. Pat to flatten slightly and place on a parchment-lined baking sheet. Cover loosely with plastic wrap; chill at least 15 minutes.
Step 3
Prepare a grill for high heat; oil grate withvegetable oil. Mix1 cup plain whole-milk Greek yogurt,1 Tbsp. extra-virgin olive oil, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltin a small bowl to combine. Drizzle yogurt sauce with a little more oil, then sprinkle alarge pinch of sumacover. Set aside.
Step 4
Place1 medium red onion, thinly sliced, in a medium bowl of ice water and let soak while you grill the kebabs and lavash.
Step 5
Grill kebabs, turning once, until browned all over and cooked through, about 5 minutes per side. (Look for juices pooling on the surface.) Transfer to a cutting board and slice on a diagonal into large pieces. Place on a platter.
Step 6
Grilllavash or large flour tortillasuntil warmed through, about 30 seconds per side. Transfer to platter.
Step 7
Drain onion. Wipe out bowl and combine onion, remaining1 cup mixed torn tender herbs,1 Tbsp. sumac,1 Tbsp. extra-virgin olive oil, and1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltin bowl and toss to combine.
Step 8
Spoon onion salad next to kebabs. Serve withgarlicky picklesand reserved yogurt sauce.
Do Ahead:Meat mixture can be made 12 hours ahead. Keep chilled.
To make without a grill:Heat a dry grill pan over high. Cook kebabs until browned all over and cooked through, about 7 minutes per side.
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