Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Hatay style
Last updated:
Last updated:
Lamb and Vegetables Baked in a Skillet
Belen Tava
Chunks of lamb baked over onion, peppers and tomato with garlic, thyme and melted butter.
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 0
- Total
- 1 hr 10 min
- Servings
- 4
Ingredients
- 1 Onion
chopped
- 1 Green pepper
chopped
- 1 Sweet red pepper
chopped
- 1 Tomato
chopped
- 4 cloves Garlic
chopped
- 1 tsp Table salt
- 1 tsp Dried thyme
- 1 tsp Turkish red pepper flakes
- 7 tbsp (100 g) Butter
melted
- 14 oz Boneless lamb
cut into chunks
Method
Heat the oven to 392°F. Combine the onion, peppers, tomato and garlic with the salt, thyme and red pepper flakes. Spread in an oven-safe cast-iron skillet.
Arrange the lamb over the vegetables and pour the melted butter evenly over everything.
Bake for 45–50 minutes, until the lamb is tender and the vegetables have softened. Check the center of the casserole reaches 165°F, and serve hot.
Cooking guidance
Spread the chopped vegetables beneath the lamb and distribute the melted butter evenly. Use an oven-safe cast-iron skillet as the cooking vessel.
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