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Le Chaudron recipe
Adana kebab épicé
Spicy Adana kebab
⏱ 40 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)ground lamb
2 tbspred pepper paste
1 teaspoonsumac
1 teaspoonground cumin
1onion, finely grated
1bunch flat-leaf parsley, chopped
- 600 g (21 oz) ground lamb
- 2 tbsp red pepper paste
- 1 teaspoon sumac
- 1 teaspoon ground cumin
- 1 onion, finely grated
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the lamb with the pepper paste, sumac, cumin and grated onion.
- Knead for 5 minutes until sticky.
- Press the meat firmly around flat skewers into long, flat kebabs.
- Heat the grill until very hot.
- Grill for 3 minutes per side.
- Serve hot on flatbread with sumac onions and parsley.
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