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 Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Rest
- 10 min
- Total
- 1 hr 45 min
- Servings
- 6
Ingredients
- 2 lb Lamb shoulder or leg, cut into ½-inch pieces
- ¼ lb Tail fat, finely diced, or unsalted butter
- 5 Medium tomatoes, peeled and finely diced
- 5 to 6 Green pointed peppers, sliced into ¼-inch rounds
- 1 Head of garlic, cloves peeled and left whole
- 3 tbsp Olive oil
- ½ tbsp Sea salt
- 1 tsp Freshly cracked black pepper
- ½ tbsp Turkish red pepper flakes
- 1 tbsp Tomato paste
- 1 tbsp Pepper paste
- ½ cup Warm water
Equipment
Use a wide, heavy baking tray or earthenware dish to spread the meat and vegetables evenly. Parchment paper and a double layer of heavy-duty foil seal the tray during the covered bake.
Method
Preheat the conventional oven to 390°F.
Mix the peppers, tomatoes, whole garlic cloves, olive oil, salt, black pepper and pul biber. Spread evenly in a wide, heavy baking tray or earthenware dish.
Distribute the lamb and diced tail fat (or butter pieces) evenly over the vegetables.
Whisk the tomato paste, pepper paste and ½ cup warm water until smooth. Pour evenly over the tray.
Cover with parchment paper, then seal tightly with a double layer of heavy-duty aluminum foil.
Bake for 60–75 minutes total, until the lamb is tender. Remove the foil and parchment for the final 10 minutes of that cooking time to brown the top and reduce the sauce.
Rest uncovered for 5–10 minutes. Serve hot straight from the tray with warm lavaş.
Cooking guidance
Cover with parchment paper, then seal tightly with a double layer of heavy-duty aluminum foil.
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