Photo: Oxmoor House 
Hands-on Time
10 Mins
Total Time
10 Mins
Serves 4 (serving size: 1 1/2 tablespoons)

It was late. A group of fellow chefs and I had just finished celebrating after a barbecue cook-off in Austin, Texas. Walking back to my hotel, I stumbled across a kebab truck in a parking lot. And they had the most incredible Adana-style kebabs. This is a conjuring-up of what topped those kebabs, courtesy of my olfactory and gustatory cortices. You have those, too. Pack your life with culinary reference points, and you'll be able to recreate and re-interpret life's great-tasting moments.

How to Make It

Step 1

Combine the parsley, the mint, the sumac, and the marash pepper in a small bowl with the olive oil. Toss.

Step 2

Just prior to serving, add the raisin vinegar and fold. If you add it too early, it will discolor the herbs and make the sumac look muddy.

Step 3

Season with salt, and serve with Adana-Inspired Turkey-Lamb Kebabs or simply grilled anything.

Cooking Light Mad Delicious

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