Description
Adana Kebab is a flavorful and traditional Turkish dish made from a mixture of ground lamb and spices, molded onto skewers and grilled to perfection. This recipe delivers juicy, charred kebabs bursting with aromatic spices, complemented by grilled vegetables, sumac-spiced onions, and creamy yogurt or cacik. Perfect for a delightful Middle Eastern-inspired meal.
Ingredients
Scale
For the Kebab:
- 1 lb (450g) ground lamb (or a mix of lamb and beef, 80/20 lean-to-fat ratio)
- 1 red bell pepper, finely grated or minced
- 1 small onion, grated and juice squeezed out
- 2–3 garlic cloves, minced
- 1 tablespoon red pepper paste (or tomato paste + a pinch of chili)
- 1 teaspoon Aleppo pepper or red chili flakes (adjust to spice level)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped
To Serve:
- Lavash or pita bread
- Grilled tomatoes and peppers
- Sliced red onions with sumac
- Plain yogurt or cacik (Turkish tzatziki)
Instructions
- Prepare the kebab mixture: In a large mixing bowl, combine ground meat, grated red pepper, grated onion (with excess moisture squeezed out), garlic, red pepper paste, and spices. Add parsley and mix thoroughly with your hands for several minutes until the mixture becomes sticky and holds together. Refrigerate for at least 30 minutes to let the flavors meld.
- Form the kebabs: Wet your hands and mold the meat mixture around flat metal skewers (or thick bamboo skewers soaked in water), shaping it into long, flat kebabs about 1 inch thick. Press firmly so it adheres well and doesn’t fall off during grilling.
- Grill the kebabs: Preheat a grill (charcoal grill preferred) to medium-high heat. Grill the skewers for about 10–12 minutes, turning occasionally, until cooked through and slightly charred on the outside, ensuring even cooking without burning.
- Serve: Serve the Adana kebabs hot with lavash or pita bread, grilled tomatoes and peppers, sliced red onions sprinkled with sumac, and a dollop of plain yogurt or cacik for a refreshing contrast.
Notes
- Soaking bamboo skewers in water for at least 30 minutes helps prevent them from burning on the grill.
- Pressing the mixture firmly onto the skewers is crucial to keep the kebabs intact during cooking.
- Adjust the amount of red pepper paste and Aleppo pepper according to desired spice levels.
- Use a charcoal grill for authentic smoky flavor, but a gas grill or grill pan can be used as alternatives.
- Grated onion should have excess moisture squeezed out to prevent the mixture from becoming too wet.
