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Adana Kebab with Flatbread, Red Lotus Onion and Green Parsley Vinaigrette
Recipe by Etka
Create a mouth-watering kebab with this easy, delicious recipe that the whole family will enjoy.
- Steps
- Ingredients
Ingredients
Adana Kebab
Green Parsley Vinaigrette
Flatbread
Red Lotus Onion
Onion and Parsley Salad
To serve
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Steps
- Preheat oven to 300°C fan-forced on grill setting. Place a deep oven tray on the bottom shelf of the oven.
- For the Adana Kebab, place capsicum in a small food processor and process to a paste. Place the paste in a fine sieve and press to remove excess liquid.
- Use a mezzaluna knife to finely mince the meat then transfer to a medium bowl.
- Add capsicum paste, spices, garlic, sugar, salt and butter and mix well until sticky. Divide the mince into 4 even portions and shape onto flat metal skewers. Use wet hands to give the mince shape. Rest kebabs across the rim of bowl and set aside.
- For the Green Parsley Vinaigrette, combine all ingredients in a food processor and process to a puree. Place the paste in a fine sieve over a bowl and allow excess liquid to drip out. Chill until required.
- For the Flatbread, place milk in a saucepan over medium heat to warm. Remove saucepan from the heat. In a medium bowl, combine milk, sugar and yeast and set aside for 5 minutes or until frothy.
- Add the flour, salt and olive oil and mix until dough comes together. Knead dough on a lightly floured bench, until dough stops sticking to hands. Place dough into a clean bowl, cover with plastic wrap and set aside in a warm place until doubled in size.
- Once doubled, divide into 4 portions. On a lightly floured bench, roll each portion into a 20cm long oval. Place on a tray, cover with plastic wrap and set aside.
- For the Red Lotus Onion, trim the root end of onions slightly so they each sit flat. One at a time, place onion, roots down, on a 3.5cm round cutter and cut into 12 wedges, leaving the root end attached. Place onions on an oven tray, drizzle with oil and season with salt. Grill for 5 minutes then dust with sumac.
- For the Onion and Parsley Salad, place tomatoes on an oven tray on the top shelf of the grill and cook until blistered.
- Use a knife to roughly chop and mash 4 of the tomatoes. Reserve other tomatoes. Combine mashed tomatoes, parsley and onion in a medium bowl, season with sumac and pomegranate molasses and toss together. Set aside.
- To assemble, warm a non-stick frying pan over medium heat and in batches, cook flatbreads for 2 minutes each side or until cooked through. Set flatbread aside.
- Place green chillies on an oven tray and grill until charred.
- Place kebabs straight onto oven shelf directly under the grill and cook for 3-4 minutes each side or until cooked through.
- To serve, divide Adana Kebabs, Flatbreads, Onion and Parsley Salad, Red Lotus Onion, Green Parsley Vinaigrette, charred tomatoes and charred green chillies between serving plates.
