Adana Kebab Recipe

This lamb kebab recipe is my absolute go-to for impressing friends at a BBQ because the perfect mix of spices brings such a vibrant and bold flavor profile, it practically transports me straight to the bustling streets of Turkey. Plus, there’s something so satisfying about the process of grilling and savoring that crispy-on-the-outside, juicy-on-the-inside texture that just hits all the right notes for a mouthwatering meal.

A Turkish delight, Adana Kebab, features 500g of rich ground lamb. Spiced with smoky paprika and cumin, the dish gets its zing from red pepper flakes.

Grated onion, minced garlic, and finely chopped red bell pepper add to the flavor and give the dish incredible moisture. Fresh parsley delivers the finishing touch.

Salt and freshly ground black pepper hold it all together.

Ingredients

Lamb that is ground: Has a high protein content and is rich in fundamental fats; contributes a lovely texture.

Onion: Contributes dampness and delicate sugariness; boosts smell.

Red bell pepper: A mild, sweet flavor; loaded with vitamin C.

Crushed red pepper: Adds heat, as well as a boost to metabolism and flavor.

Cumin is a warm, earthy spice that supports digestion.

Sumac, ground: Tastes of tangy and citrus, adds a vibrant, fresh taste.

Parsley: A fresh herb; it provides vitamins A, C, and K.

The beneficial fat in olive oil; it adds deliciousness and richness and smoothness.

Ingredient Quantities

• 500g ground lamb (with at least 20% fat)
• 1 medium onion, grated
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 tablespoon red pepper flakes
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground sumac
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon olive oil

Instructions

1. In a big mixing bowl, mix the ground lamb with the onion, the minced garlic, and the finely chopped red bell pepper.

2. Incorporate the red pepper flakes, ground paprika, ground cumin, ground sumac, salt, and black pepper into the mixture. Mix well to assure equal distribution of the spices throughout the mixture.

3. Mix all ingredients well together until completely combined. Finely chop the luxury fresh parsley and stir it with the olive oil to make a well-balanced, fully integrated dressing.

4. Plastic wrap should cover the bowl, and the bowl should be placed in the refrigerator for a minimum of 30 minutes. The culmination of cooking that led to this moment now has a chance to set and meld together in a way that only the cold can accomplish.

5. Heat a grill to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.

6. Take the lamb mixture and divide it into six equal parts. Form each part around a skewer and press it firmly to make a long, slender, sausage-like shape that is about 6-7 inches in length.

7. Put the skewered kebabs on the grill that has been preheated. Grill them for approximately 4-5 minutes on each side, or until the meat is done to your liking and sufficiently crispy on the outside.

8. To guarantee even cooking and prevent burning, you want to be sure to rotate the skewers at regular intervals.

9. Once cooked, take the kebabs off the grill. Allow them to rest for a few minutes before serving.

10. Accompany the Adana kebabs with flatbread, a crisp fresh salad, and a side of yogurt—or, if you’d like, a just-squeezed lemon—to really brighten the dish. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Grater
3. Knife
4. Cutting board
5. Measuring spoons
6. Wooden skewers (or metal skewers)
7. Grill or grill pan
8. Tongs
9. Plastic wrap
10. Spoon (for mixing)

FAQ

• What is the ideal fat content for the lamb in Adana Kebab?Ground lamb should have a minimum of 20% fat content for optimal texture and flavor.
• Can I use beef instead of lamb for the Adana Kebab?Although traditional Adana Kebab employs lamb, beef, or a mix of beef and lamb is a permissible substitute, but the flavor will be different.
• How do I ensure the kebabs hold together on the skewer?To better adhere to skewers, the precooked, seasoned meat mixture should be refrigerated for at least 30 minutes before being formed into shapes.
• Is it necessary to grill the kebabs over charcoal?The best way to grill Authentic Adana Kebab is over charcoal, which gives it a nice smoky flavor. You can also use a gas grill or a stovetop grill pan if those are your only options.
• What sides pair well with Adana Kebab?Typical accompaniments are grilled vegetables, flatbread, rice pilaf, and a salad of fresh greens with a yogurt dressing.
• Can I make the kebabs spicier? Yes, adjust the amount of red pepper flakes to your preference for more heat.

Substitutions and Variations

To prepare the ground lamb: Use beef or a combination of beef and lamb in its place. You will get a comparable texture and flavor profile.
When you want spicier red pepper flakes, use cayenne pepper in lesser quantities.
To substitute for ground sumac, mix lemon zest with a touch of salt. Use this mixture to achieve the sumac’s characteristic citrusy flavor in your dish.
For fresh parsley: Use fresh cilantro for a different but fresh herbaceous note.
Substitute neutral oils such as vegetable or grapeseed oil for olive oil.

Pro Tips

1. Chill the Mixture Longer While 30 minutes in the fridge is helpful, allowing the mixture to chill for an hour or more can enhance the melding of flavors and make it easier to shape the kebabs.

2. Grate the Onion and Squeeze Out Excess Liquid Grating the onion adds flavor and moisture, but excess liquid can make the mixture too wet. Squeeze the grated onion before adding it to the lamb to keep the mixture just right for shaping.

3. Use a Food Processor for Even Mixing To ensure a more uniform distribution of spices and ingredients, pulse the mixture briefly in a food processor. This also helps in achieving a smoother texture, which makes shaping easier.

4. Oil Your Hands When Shaping Lightly oil your hands when forming the kebabs to prevent the mixture from sticking and to create a smooth surface for even grilling.

5. Experiment with Coal or Wood Chips for Smokiness If possible, add a piece of coal or wood chips to your grill to impart a smoky flavor, which adds a delightful depth to the kebabs, reminiscent of traditional methods.