Spicy Adana Kebab with Pistachio and Pomegranate Glaze

Instructions

1. 1

   Trim excess fat from the lamb shoulder, but leave some to ensure moisture. Dice the lamb and beef tallow into small cubes.

   ~15 min
2. 2

   Place the diced lamb and tallow into a food processor. Pulse until very finely minced, resembling a coarse paste. Be careful not to over-process into a mush.

   ~10 min
3. 3

   Transfer the minced meat mixture to a large bowl. Add the red chili flakes, sumac, black pepper, and salt. Knead the mixture thoroughly with your hands for at least 5-7 minutes, ensuring all spices are evenly distributed and the mixture becomes slightly sticky.

   ~15 min
4. 4

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to meld and the fat to firm up, which helps in shaping.

   ~60 min
5. 5

   While the meat is chilling, prepare the pistachio and pomegranate glaze. Finely grind the shelled pistachios in a food processor or with a mortar and pestle until they form a coarse powder. In a small saucepan, combine the ground pistachios, pomegranate molasses, and olive oil over low heat. Stir continuously until the mixture is well combined and slightly warmed. Remove from heat and set aside.

   ~10 min
6. 6

   Preheat your grill to medium-high heat. If using skewers, soak wooden skewers in water for at least 30 minutes to prevent burning.

   ~5 min
7. 7

   Divide the chilled meat mixture into 4 equal portions. Wet your hands with cold water to prevent sticking. Take each portion and firmly press and shape it onto a skewer, elongating it into a flat, thick kebab shape, about 1-inch thick and 8-10 inches long.

   ~10 min
8. 8

   Grill the kebabs for 4-5 minutes per side, or until nicely charred and cooked through. Use tongs to turn them carefully. Avoid over-grilling, which can make them dry.

   ~15 min
9. 9

   Once cooked, carefully remove the kebabs from the skewers. Place them on a serving platter.

   ~2 min
10. 10

    Generously brush the warm kebabs with the prepared pistachio and pomegranate glaze. Garnish with chopped fresh parsley.

    ~2 min
11. 11

    Serve immediately with lemon wedges on the side. Traditional accompaniments include grilled tomatoes, onions, and lavash bread.