Spicy Adana Kebab with Bitter Greens

Instructions

1. 1

   Finely dice the red bell pepper and onion. Mince the garlic. In a large bowl, combine the ground lamb with diced bell pepper, onion, minced garlic, Aleppo pepper flakes, red pepper flakes, cumin, black pepper, and salt. Mix thoroughly with your hands until well incorporated.

   ~10 min
2. 2

   Divide the lamb mixture into 4 equal portions. Wet your hands slightly and shape each portion around metal or soaked wooden skewers, pressing firmly to create a flat, sausage-like shape. Ensure the meat adheres well to the skewers.

   ~5 min
3. 3

   Preheat your grill to medium-high heat. Grill the kebabs for 4-5 minutes per side, or until cooked through and nicely charred.

   ~10 min
4. 4

   While the kebabs are grilling, wash and roughly chop the mustard greens and kale. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

   ~5 min
5. 5

   Add the chopped greens to the skillet. Sauté for 5-7 minutes, stirring occasionally, until wilted and tender. Season with salt and pepper to taste. Squeeze fresh lemon juice over the greens just before serving.

   ~7 min
6. 6

   Serve the hot Adana kebabs immediately alongside the sautéed bitter greens. Drizzle with any remaining olive oil if desired.