I always say that the flavor pork we raise stands on its own (hence my love of the simple, perfect pork chop), but I also love it when a blend of spices marries perfectly with the flavor of our pork to produce something spectacular.
Even though pork isn’t generally used for making Adana kabobs, this recipe is top notch, and I know you’ll love it!
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Pork Adana Kabobs
1 pound cold ground pork
⅔ cup finely minced or grated white onion
2 garlic cloves, finely grated, pressed or minced
2 tablespoons finely chopped fresh cilantro or parsley, plus more for garnish
1¼ teaspoons ground cumin
1teaspoon ground sumac (see Tip), plus more for serving
1 teaspoon kosher salt (Diamond Crystal)
1 teaspoon Aleppo pepper (or paprika)
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cinnamon (optional)
Flaky sea salt, for serving
1. In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
2. With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
3. Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
4. Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.
TIPS
If you can’t find ground sumac, use 1 teaspoon finely grated lemon zest instead. The flavor won’t be the same, but the lemon will provide the needed tartness.
Using flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.