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.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary test

10 mins
10 mins
Serves 4 (serving size: 1 1/2 tablespoons)


Ingredient Checklist


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

  • 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.

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


Cooking Light Mad Delicious

Nutrition Facts

123 calories; fat 13.5g; saturated fat 1.9g; mono fat 9.9g; poly fat 1.4g; carbohydrates 1g; sodium 40mg; calcium 8mg.