Adana Kebab with Bulgur Pilaf and Yogurt

Ingredients

Quantities are for one portion.

• 150 gground lamb (or a beef/lamb mix)
• 15 mlolive oil
• 70 gdry coarse bulgur
• 1red bell pepper, extremely finely minced
• salt and pepper to taste
• 1red onion, thinly sliced
• 1 tspsumac
• 1 tbsptomato paste (for bulgur)
• 50 gplain yogurt

Method

1. Mix the ground meat by hand with the finely minced red bell pepper, salt, and pepper. Knead the mixture until it becomes sticky and binds together.
2. Form the meat tightly around a wide, flat metal skewer (or shape into long, flat patties). Set aside.
3. Heat the olive oil in a small pot. Toast the dry bulgur briefly, then stir in the tomato paste.
4. Add water to cover the bulgur, bring to a boil, cover, and turn the heat low. Simmer until the water is absorbed and the bulgur is tender. Let it rest.
5. Grill or broil the meat skewer until charred on the outside and cooked through.
6. Toss the thinly sliced red onion with the sumac to create a sharp garnish.
7. Serve the spicy meat off the skewer alongside the red bulgur pilaf, the sumac onion salad, and a dollop of cool plain yogurt.