Adana Kebab Hot Dog

Twisted’s Adana Kebab Hot Dog recipe is a classic twist on the legendary Adana Kebab, juicy lamb koftas paired with a sweet brioche bun.

Done in 1 hour

Dish by Hugh Woodward

Ingredients

Kebabs:

2 tspsea salt

2 tspground cumin, divided

2 tbspground sumac, divided

2 tbspground Aleppo pepper

2 tbspice-cold water

500glamb mince

Grilled onions:

1large brown onion

1tbsp olive oil

1tsp sumac

1/2 tbsppomegranate molasses

1 tspflaked sea salt

1handful chopped flat leaf parsley

Mint yoghurt:

200gthick Greek yoghurt

20gmint leaves

1garlic clove

1 tsproasted ground cumin

½lemon, juiced

to tasteSea salt

Kebab chilli sauce:

200gHalf a tin plum tomatoes

1 tbsptomato ketchup

1/2red onion

2red chillis (or more, or less - depends on you)

1tbsp red wine vinegar

1 tspcaster sugar

to tasteFlaked sea salt

Other bits:

4brioche hot dog buns

4Grilled green mild chillis, maybe

Adana kebabs, when done nice, are beautiful things. Juicy and bursting with sumac, Aleppo pepper and other nice things. I've put them in a hot dog bun with grilled onions (like a hot dog, get it) fresh chilli sauce and herby yoghurt in a sort of homage to my favourite Kurdish restaurant, Dem in Crystal Palace. Check out the Adana kebab recipe below

Method

Whisk the sea salt with the cumin, sumac and Aleppo pepper.

Take half of this spice rub and mix thoroughly through the lamb mince along with the parsley and water. If you have a food processor then whizz it through that for a few seconds - it'll make it easier to put on the skewers later. Now set in the fridge.

Light your BBQ. Cut your onion in half, then into quarters, then eighths and sixteenths. Grill the onions until they are lightly charred, then mix in a bowl with the olive oil, pomegranate molasses, sumac and sea salt. When cool, mix through the parsley leaves. Set aside.

In a food processor or using an immersion blender, blitz the yoghurt, mint leaves, garlic clove and roasted cumin. Add salt as needed.

Similarly, blitz all the ingredients for the chilli sauce.

Roll the lamb mix into 4 balls. Spread them out along kebab skewers to the length of your hot dog buns, oil the grill and gently grill the lamb on both sides until charred and cooked through. Sprinkle with the remaining spice mixture while doing so.

When ready to assemble, toast and butter your hot dog buns, pile high with the onions and a dollop of yoghurt, then the kebabs and more yoghurt and chilli sauce then eat it. Yum!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.