Skewd-inspired Adana kebab you can make at home 10 February 2026

Ingredients

• 700g lamb, middle neck of the bone                                     
• 100g Spanish onion
• 40g parsley
• 40g Kapia pepper
• Sea salt to taste
• White pepper powder to taste
• 2 naan bread each, 6″
  
  For red onion salad:
• 2 medium red onions
• 20g parsley
• Sea salt to taste
• 30ml pomegranate molasses (homemade)
• 1 lemon
• Pistachios, crushed (garnish)
• Micro herbs (garnish)

Method

1. Mince the lamb meat, onion and parsley in a meat mincer.
2. Season with salt and pepper and keep in the fridge for at least 2 hours.
3. Skewer the minced meat mixture evenly on a metal skewer.
4. Start cooking the Adana on a charcoal grill.
5. Prepare the red onion salad while the Adana is cooking. Finely slice the red onions and mix with chopped parsley, sumac, pomegranate seeds and molasses, and season.
6. Warm the naan bread on the grill and place it in the middle of the plate.
7. Add the red onion salad on top of the bread.
8. Place the cooked Adana on top of the onion salad and garnish it with crushed pistachios and micro herbs.