Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Aksaray style
Last updated:
Last updated:
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 0
- Total
- 1 hr 5 min
- Servings
- 6
Ingredients
Equipment
Use a heavy-bottomed cast-iron or copper skillet with a close-fitting lid to cook the lamb in its own juices and rendered fat.
Method
Cut the lamb into uniform 1.5–2 cm cubes. Heat the chopped tail fat in a heavy-bottomed cast-iron or copper skillet until rendered.
Add the lamb over high heat without overcrowding the pan. Brown for 8–10 minutes.
Reduce the heat to low and cover tightly. Cook in the meat’s juices and rendered fat for 20–35 minutes, until fork-tender and the liquid has reduced to clear, golden fat. If the meat sticks before becoming tender, add hot water 2–3 tablespoons at a time.
Add the salt, black pepper, kekik and red pepper flakes during the final 5 minutes of cooking; these minutes are included in the 28–45-minute cooking allowance.
Serve hot in flatbread with chopped raw onion and parsley.
Cooking guidance
Reduce the heat to low and cover tightly. Cook in the meat’s juices and rendered fat for 20–35 minutes, until fork-tender and the liquid has reduced to clear, golden fat. If the meat sticks before becoming tender, add hot water 2–3 tablespoons at a time.
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