Istanbul Night Market Lamb Adana Kebab with Smoky Eggplant & Sumac Onions

Ingredients

• lamb shoulder, minced finely (ask butcher to mince twice)500g
• lamb tail fat (or fatty lamb belly), minced100g
• red bell pepper, finely grated1
• garlic cloves, minced4
• ground cumin1 tbsp
• ground sumac1 tsp
• Aleppo pepper flakes (or 1/2 tsp cayenne + 1 tsp sweet paprika)1 tbsp
• fine sea salt1.5 tsp
• fresh flat-leaf parsley, finely chopped3 tbsp
• eggplants (medium)2
• plain yogurt (full-fat)200g
• lemon juice2 tbsp
• red onion, very thinly sliced1
• flatbreads (for serving)4
• olive oil, for brushing2 tbsp

Directions

1. 1

   Prepare the eggplant purée: char the whole eggplants directly over a gas flame or under a hot broiler, turning occasionally, until the skins are blackened and the flesh is soft, about 10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel off the skins and discard. Finely chop the flesh, then mix with yogurt and 1 tablespoon of lemon juice. Season with salt and set aside.

2. 2

   For the sumac onions: toss the sliced red onion with the remaining 1 tablespoon lemon juice, 1 teaspoon of sumac (from the total), and a pinch of salt. Massage gently with your hands, then set aside to pickle lightly.

3. 3

   Make the kebab mixture: in a large bowl, combine the minced lamb, lamb fat, grated red pepper, garlic, cumin, remaining sumac, Aleppo pepper, salt, and parsley. Knead vigorously with your hands for 5 minutes until the mixture becomes sticky and pasty. This ensures the kebab holds together on the skewer.

4. 4

   If using wooden skewers, soak them in water for 30 minutes. Divide the meat into 4 portions. With wet hands, take one portion and press it around a flat metal skewer, spreading the meat into a long, flat ribbon about 2 cm thick and 20 cm long. Repeat with the remaining portions.

5. 5

   Preheat your grill (charcoal preferred) or a cast-iron grill pan over high heat. Brush the kebab ribbons lightly with olive oil and grill for 3–4 minutes per side, turning once, until nicely charred and cooked through, but still juicy inside.

6. 6

   Warm the flatbreads on the grill for a few seconds per side. Serve each kebab on a flatbread, topped with eggplant purée, sumac onions, and a sprinkle of extra sumac if desired.

7. 7

   Fold, roll, and enjoy immediately—this is street food at its finest.