There’s something truly satisfying about a well-seasoned, flavorful minced lamb mix. Whether it's wrapped around skewers for juicy kebabs, spread over the dough for crispy lahmacun, or tucked into flaky layers of borek, this Middle Eastern-inspired lamb mix brings a deep, smoky, and slightly tangy flavor to every dish it touches.
What makes this recipe special is its balance of bold spices and fresh aromatics. The combination of cumin, coriander, and sumac gives it warmth and brightness, while tomato and red pepper paste add a rich depth that keeps the meat moist and full of umami.
Adana Kebab...
Blitzing onion, chilies, garlic, and parsley into a smooth paste ensures every bite is packed with flavor—no big chunks, just silky, well-seasoned lamb ready for any dish.
Ingredients:
Red Onion Wedged, 1
Green Chilies Deseeded, 3
Red Chilies Deseeded, 3
Garlic Crushed, 8 Cloves
Parsley Coarsely Chopped, A Large Handful
Minced Lamb, 1 kg
Sea Salt, 10g
Black Pepper, 1 TBSP
Coriander Powder, 1 TBSP
Cumin Powder, 1 TBSP
Smoked Paprika, 1 TBSP Adjust To Preference
Chili Flakes, 1 TBSP Adjust To Preference
Sumac, 2 TBSP
Mushroom Powder, 1 TBSP
Tomato Puree, 2 TBSP
Red Pepper Paste, 2 TBSP
Directions:
Blitz onion, chilies, garlic and parsley until a smooth paste forms in a food processor or with a hand blender. Add some water to get it blitzing.
Mix the spice paste with the rest of the ingredients until well combined, making sure it is well distributed, like really massaging the minced lamb.
Use this for kebabs, lahmacun or borek.
It can keep well in the fridge for 7 days or 3 months in the freezer.
The beauty of this recipe is its flexibility. Once you've made a batch, you can shape it into kebabs, meatballs, or even use it as a filling for stuffed pastries. Try rolling it into small patties for grilling, or spreading it over flatbread with a drizzle of olive oil before baking.
Borek...
It’s one of those staple recipes that’s good to have on hand, especially if you love bold Middle Eastern flavors. So go ahead, get your hands in there, give the lamb a good massage, and make something amazing!
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