R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
The local kebab restaurant has an Adana kebab that I really like. I decided to try my hand at them.
Used ground lamb, Aleppo pepper, cumin, kosher salt, and sumac.
Divided into 6 balls for my 6 skewers
And out to the Large Egg which was running at about 525 degrees
The meat was holding well to the skewers so before I put on the last 2 skewers I removed the cooking grid which was there just in case anything tried to take a dive
All 6 on to warm up a little before pulling them
Overcooked the lamb a bit trying to get a little more char. Found the seasoning to be a little too salty for my tastes but I was sprinkling the seasoning on the kebabs throughout the cook.
I shared my feedback with a buddy who reminded me that the Adana kebabs at the local restaurant are a mix of beef and lamb.
I had 14 oz of lamb left and some 80/20 ground beef so on to round 2 making some adjustments including adding some minced garlic and finely chopped onion to the mix.
Roasted some tomatoes on the Egg before getting it up to 600+ degrees for the kabobs.
Went with bigger kabobs and got all 6 onto the Egg
Two skewers were misbehaving (pulled away from the skewer more than I was comfortable with so I pulled them off). Toasted some lavash bread on the 4 skewers over the kabobs
Plated the kebabs, lavash, and tomatoes with some roasted red pepper hummus, rice, and red onions with a light dusting of sumac.
It was a tasty lunch! Thanks for looking :-D
Used ground lamb, Aleppo pepper, cumin, kosher salt, and sumac.
Divided into 6 balls for my 6 skewers
And out to the Large Egg which was running at about 525 degrees
The meat was holding well to the skewers so before I put on the last 2 skewers I removed the cooking grid which was there just in case anything tried to take a dive
All 6 on to warm up a little before pulling them
Overcooked the lamb a bit trying to get a little more char. Found the seasoning to be a little too salty for my tastes but I was sprinkling the seasoning on the kebabs throughout the cook.
I shared my feedback with a buddy who reminded me that the Adana kebabs at the local restaurant are a mix of beef and lamb.
I had 14 oz of lamb left and some 80/20 ground beef so on to round 2 making some adjustments including adding some minced garlic and finely chopped onion to the mix.
Roasted some tomatoes on the Egg before getting it up to 600+ degrees for the kabobs.
Went with bigger kabobs and got all 6 onto the Egg
Two skewers were misbehaving (pulled away from the skewer more than I was comfortable with so I pulled them off). Toasted some lavash bread on the 4 skewers over the kabobs
Plated the kebabs, lavash, and tomatoes with some roasted red pepper hummus, rice, and red onions with a light dusting of sumac.
It was a tasty lunch! Thanks for looking :-D
