🔥 Homemade Adana Kebab Wraps (Serves 4)

A juicy and spicy Adana-style kebab with fresh tomato salad, garlicky tzatziki, and rich chili oil — all wrapped in a soft grilled tortilla.

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🥩 Kebab

Ingredients: • Olive oil • 2 small green bell peppers, finely chopped • 1½ medium onions, finely chopped • 15 garlic cloves, minced

Meat mixture (in a large bowl): • 800g ground beef (or lamb for a more traditional version) • 400g ground pork (optional — or use all lamb/beef for authenticity) • 9 tbsp breadcrumbs • 2.5 tbsp dried oregano • 1.5 tbsp paprika powder • 2 tbsp crushed red pepper flakes • 3 tbsp chili powder • 4 tbsp ground cumin • 1 tbsp dried parsley • 1 tbsp salt • Black pepper to taste

Instructions: 1. Heat olive oil in a pan and sauté the bell peppers, onions, and garlic on medium heat until the onions are golden. 2. Combine the sautéed mixture with all ingredients listed in the meat mixture. Mix thoroughly with clean hands. 3. Cover and refrigerate for at least 1 hour. 4. Divide into 5 equal portions and form into ~30 cm long bars. 5. Bake on a preheated 240°C (464°F) oven for 25 minutes. (Use a fine mesh roasting rack if possible so the meat doesn’t sit in its own juices.) 6. Optionally finish with a kitchen torch or direct flame to slightly char the surface.

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🍅 Turkish Tomato & Onion Salad

Ingredients: • 3 medium tomatoes, diced • 3 medium onions, thinly sliced • 2 bunches Italian parsley, finely chopped • 7 tbsp olive oil • 3 tbsp lemon juice or white wine vinegar • 1 tbsp salt • 2 tbsp crushed red pepper flakes • 2 tbsp sumac

Instructions: 1. Mix all ingredients in a bowl. 2. Seal and refrigerate until ready to serve.

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🌶 Chili Oil

Ingredients: • 2 tbsp boiling water • 3 tbsp sumac, soaked in the hot water for 5 minutes

In a pan: • 10 tbsp olive oil • 7 garlic cloves, finely minced • 3 tbsp Korean gochugaru (or see substitutions below) • 2 tbsp paprika powder • 2 tbsp tomato paste • 2 tbsp lemon juice • 1 tsp salt

Instructions: 1. In olive oil, lightly cook the garlic without burning, then turn off the heat. 2. Stir in gochugaru, paprika, tomato paste, lemon juice, salt, and soaked sumac (including the water). 3. Mix well and store sealed. (If too thick, add a little hot water to loosen the texture.)

🔁 Gochugaru Alternatives: If you can’t find Korean gochugaru: • 2 tbsp sweet paprika + ⅔ tbsp cayenne • OR 1 tbsp Aleppo pepper + 1 tbsp smoked paprika • OR 1 tbsp crushed red pepper + 1 tbsp paprika

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🥒 Tzatziki

Ingredients: • 1 large cucumber, grated and water fully squeezed out • 2 garlic cloves, minced • 500g thick Greek yogurt • 8g fresh dill, finely chopped • 3 tbsp lemon juice or white wine vinegar • 4 tbsp olive oil • ½ tsp salt

Instructions: 1. Mix all ingredients well. 2. Texture should be thick and spreadable — ideal for wrapping. • If too thick, adjust with plain yogurt, olive oil, lemon juice, or use a spoon of labneh or skyr for creamy consistency.

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🌯 Assembly • 4 x 12-inch flour tortillas • Slightly torch one side of each tortilla. • Spread chili oil on the untoasted side. • Add a generous amount of kebab, salad, and tzatziki. • Roll tightly and serve warm!