Sheet Pan Adana Kebap
Sheet Pan Adana Kebap
Ingredients
For the Adana Kebap
- 1 1/2 pounds ground lamb
- 1 onion, grated, juice squeezed out
- 1/4 cup lamb fat, finely minced
- 2 tablespoons Aleppo pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoons oil, for sheet tray and vegetables
- 2 green peppers, bell or Anaheim type
- 1 pint small tomatoes, on the vine
For the Ezmé Salad
- 1/2 red onion, finely chopped
- 1 cup tomatoes, finely chopped
- 1/4 cup parsley, finely chopped
For the Sumac Onions
- 1/2 red onion, finely chopped
- 1/4 cup parsley, finely chopped
- 1 tablespoon sumac
- 1/2 lemon, juiced
For Serving
- 4 pieces lavash bread
- 1 cup yogurt
Instructions
- 1
Preheat your oven to 225°C (437°F).
⏱️ 10 min•🌡️ 225
- 2
In a large mixing bowl, combine the ground lamb, grated onion (with juice squeezed out), and finely minced lamb fat.
⏱️ 5 min
- 3
Season the lamb mixture generously with Aleppo pepper, cumin, and salt. Mix all ingredients thoroughly by hand until the pepper and fat are well-imbued throughout the meat, showing visible chunks of pepper and fat.
⏱️ 5 min
- 4
Lightly oil a large sheet tray. Transfer the seasoned lamb mixture onto the oiled sheet tray and spread it out evenly across the surface.
⏱️ 3 min
- 5
Using a spatula or scraper, portion the meat into individual kebab shapes directly on the sheet tray.
⏱️ 2 min
- 6
Place the green peppers and small tomatoes (on the vine) onto the sheet tray alongside the formed kebabs. Drizzle additional oil over the peppers and tomatoes.
⏱️ 2 min
- 7
Place the sheet tray into the preheated oven and bake for approximately 15 minutes.
⏱️ 15 min•🌡️ 225
- 8
While the kebabs are baking, prepare the Ezmé Salad: In a bowl, combine finely chopped red onion, tomatoes, and parsley. Mix well.
⏱️ 5 min
- 9
Prepare the Sumac Onions: In another bowl, combine finely chopped red onion and parsley. Add sumac and squeeze fresh lemon juice over the mixture. Mix thoroughly.
⏱️ 5 min
- 10
After 15 minutes of baking, remove the sheet tray from the oven. To achieve a nice char, place the sheet tray back into the oven under the broiler for a few minutes, watching carefully to prevent burning.
⏱️ 5 min
- 11
Remove the sheet tray from the oven. Gently press lavash bread onto the hot kebabs on the tray, allowing it to absorb some of the juices.
⏱️ 1 min
- 12
Serve the Sheet Pan Adana Kebap immediately with the Ezmé Salad, Sumac Onions, juice-soaked lavash bread, and a dollop of yogurt.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Adana Kebap
For the Adana Kebap
- 1 1/2 pounds ground lamb
- 1 onion, grated, juice squeezed out
- 1/4 cup lamb fat, finely minced
- 2 tablespoons Aleppo pepper
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoons oil, for sheet tray and vegetables
- 2 green peppers, bell or Anaheim type
- 1 pint small tomatoes, on the vine
For the Ezmé Salad
- 1/2 red onion, finely chopped
- 1 cup tomatoes, finely chopped
- 1/4 cup parsley, finely chopped
For the Sumac Onions
- 1/2 red onion, finely chopped
- 1/4 cup parsley, finely chopped
- 1 tablespoon sumac
- 1/2 lemon, juiced
For Serving
- 4 pieces lavash bread
- 1 cup yogurt
Instructions
- 1
Preheat your oven to 225°C (437°F).
⏱️ 10 min•🌡️ 225 - 2
In a large mixing bowl, combine the ground lamb, grated onion (with juice squeezed out), and finely minced lamb fat.
⏱️ 5 min - 3
Season the lamb mixture generously with Aleppo pepper, cumin, and salt. Mix all ingredients thoroughly by hand until the pepper and fat are well-imbued throughout the meat, showing visible chunks of pepper and fat.
⏱️ 5 min - 4
Lightly oil a large sheet tray. Transfer the seasoned lamb mixture onto the oiled sheet tray and spread it out evenly across the surface.
⏱️ 3 min - 5
Using a spatula or scraper, portion the meat into individual kebab shapes directly on the sheet tray.
⏱️ 2 min - 6
Place the green peppers and small tomatoes (on the vine) onto the sheet tray alongside the formed kebabs. Drizzle additional oil over the peppers and tomatoes.
⏱️ 2 min - 7
Place the sheet tray into the preheated oven and bake for approximately 15 minutes.
⏱️ 15 min•🌡️ 225 - 8
While the kebabs are baking, prepare the Ezmé Salad: In a bowl, combine finely chopped red onion, tomatoes, and parsley. Mix well.
⏱️ 5 min - 9
Prepare the Sumac Onions: In another bowl, combine finely chopped red onion and parsley. Add sumac and squeeze fresh lemon juice over the mixture. Mix thoroughly.
⏱️ 5 min - 10
After 15 minutes of baking, remove the sheet tray from the oven. To achieve a nice char, place the sheet tray back into the oven under the broiler for a few minutes, watching carefully to prevent burning.
⏱️ 5 min - 11
Remove the sheet tray from the oven. Gently press lavash bread onto the hot kebabs on the tray, allowing it to absorb some of the juices.
⏱️ 1 min - 12
Serve the Sheet Pan Adana Kebap immediately with the Ezmé Salad, Sumac Onions, juice-soaked lavash bread, and a dollop of yogurt.
⏱️ 2 min