Turkish Adana Kebab

Adana kebab is a Turkish dish (from the city of Adana in the south of Turkey) consisting of well-seasoned minced lamb, which is prepared on a skewer and grilled over a charcoal fire. They are usually long and flat. I guess I will have to settle for an approximation of the original and work on flattening them even more next time. Fortunately, those are pretty tasty too even though I cooked them on a grill skillet and therefore lack of a hint of the smokiness from the coals! Traditionally, they are served with lavash (again I used regular flatbread), a type of Turkish flatbread, garlicky yoghurt sauce (I used tzatziki) and red onion salad with lots of parsley and sumac. For the salad, I just mixed red onion slices, roughly chopped tomatoes and chopped parsley with some lemon juice and sumac.


1 kg Lamb mince 1 Medium red onion 1 Red chillie pepper 20 g Flat parsley 4 Garlic cloves 50 g Ghee (or butter), melted 2 tsp Sumac 1 tsp Cumin powder 1 tbsp Pul biber (Turkish pepper flakes) 2 tsp Salt 1 tsp Black pepper 2 Lemons, halved Tzatziki, to serve Red onion salad, to serve Flatbread, to serve (leave it out if you are on keto)

Add the onion, chillie pepper, parsley and garlic to a food processor and finely chop. Transfer to a sieve and press out some of the juice with the back of a spoon.
Transfer to a bowl and combine with the minced meat, melted ghee or butter, sumac, cumin, pul biber, salt and pepper. Mix with hands for good 2-3 minutes until everything is combined well. Cover and leave in the refrigerator for 3-4 hours ideally but at least 30 minutes.
Divide the meat mixture into 10 equal parts. Put the kebab meat on the skewers. Dip your hands in water to prevent the kebab meat from sticking to your hands while putting on to the skewers.
Heat up a charcoal grill if you have one. Alternatively, heat a large cast iron grill pan to high.
Grill the kebabs in 2 batches and lemon halves, turning regularly, until they are browned at the edges and cooked through, 10 minutes.
Serve the kebabs immediately with flat bread, red onion salad and yoghurt dressing.

19 comments:

eileeninmd 16/9/24 13:04: Looks delicious, we do not eat much lamb.
Take care, enjoy your day and have a great week ahead.
Tom 16/9/24 13:13: ...they look great and the salad is a colorful treat.
DEZMOND 16/9/24 13:17: We also say biber for pepper here, but we have a lot of Turkish words and they ours :)
Eva Taylor 16/9/24 14:52: We have been trying to perfect our kabobs for ages! Our local Turkish restaurant gave us pointers for grilling the kabobs, because they are not supposed to touch the grill! But keeping them thin is most of it! We adore the flavours! I’ll give your recipe a try.
Brian's Home Blog 16/9/24 15:22: I really enjoy Turkish food, we have it frequently. That looks delicious.
foodtravelandwine 16/9/24 15:41: It looks so authentic!!....so tasty!!.....Abrazotes, Marcela
Anonymous 16/9/24 18:08: Looks very tasty. Bernadette, https://newclassicrecipe.com
Ben | Havocinthekitchen 16/9/24 20:53: These are some amazing and perfectly cooked kebabs! I haven't had any for ages, and now I'm craving few skewers:)
Heidi 16/9/24 20:59: I love all of the big flavors you’ve added to these tasty kebabs. Your seasoning blend is perfect… and I loved the added touch of your delicious homemade tzatziki sauce. You’ve made this recipe so easy… and so delicious!
Carol @Comfort Spring Station 16/9/24 21:27: An inviting meal - I like lamb but have never done anything with ground lamb.
My name is Erika. 16/9/24 23:46: They look and sound delicious! I don't think there's much exciting for dinner tonight at my house, so maybe I can pretend my leftovers are these kabobs.
Cooking Julia 17/9/24 00:02: The perfect recipe for meat lovers!
Mbul Kecil 17/9/24 00:20: My favourite meal is kebab. You give us a new recipe of Kebab Angie...It is interesting when this kebab can be formed with skewer...
J.P. Alexander 17/9/24 03:18: Gracias por la receta. Lo haré pronto. Te mando un beso.
Judee 17/9/24 03:47: Your kabobs looks so perfect. My husband has had them in a Turkish restaurant and love them. Your recipe looks amazing.
Margaret D 17/9/24 06:52: All of it looks fabulous, Angie.
Anonymous 17/9/24 07:03: Yours look really good and I am sure the flavours were awesome.
Tandy | Lavender and Lime https://tandysinclair.com
David M. Gascoigne, 17/9/24 13:11: We’ll have to pass on this one, Angie.
David 18/9/24 23:07: Hi Angie, Those Turkish Kebabs look great...and almost any meat and some vegetables go well with tzatziki sauce. We like ours garlicy! Take Care, Big Daddy Dave