Adana Kebab
Adana Kebab is a flavorful Turkish dish featuring hand-minced lamb, seasoned with red pepper flakes and sumac, then grilled on wide skewers. The mixture is worked until it achieves a paste-like consistency, ensuring a tender and juicy result. It's traditionally served with fresh vegetables and flatbread.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 375 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 glamb mince, high fat content, ideally hand-minced
- 1 pcsred bell pepper, finely chopped
- 0.5 pcsyellow onion, grated and squeezed dry
- 2 clovegarlic, minced
- 2 tspred pepper flakes
- 1 tspsmoked paprika
- 0.5 tspsumac
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspfresh parsley, finely chopped
- 1 tbspolive oil
Equipment
grill · skewers · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the lamb mince, red bell pepper, squeezed onion, minced garlic, red pepper flakes, smoked paprika, sumac, salt, black pepper, and fresh parsley.
About 3 min
Cook’s note: Squeezing excess liquid from the grated onion prevents the kebab mixture from being too wet, which helps it stick to the skewers.
- 2
Knead the mixture vigorously for at least 10-15 minutes until it becomes a cohesive, paste-like consistency and starts to feel sticky, indicating the proteins have properly bound.
About 15 min
Cook’s note: The thorough kneading is crucial for achieving the characteristic texture of Adana Kebab, preventing it from falling off the skewers.
- 3
Cover the bowl and refrigerate the kebab mixture for at least 1 hour to allow the flavors to meld and the mixture to firm up.
About 1 hr
Cook’s note: Chilling helps the meat adhere better to the skewers and prevents it from cooking too quickly on the outside.
- 4
Preheat your grill to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
About 10 min
Cook’s note: Traditional Adana kebabs use wide, flat metal skewers, which help cook the meat evenly and prevent rotation.
- 5
Divide the chilled meat mixture into 4 equal portions.
About 1 min
- 6
Moisten your hands with the olive oil to prevent sticking.
- 7
Take one portion of the meat mixture and firmly press it around a skewer, shaping it into a long, flat cylinder about 1 inch thick and 6-8 inches long.
About 5 min
Cook’s note: Ensure the meat is evenly distributed and securely attached to the skewer to prevent it from falling apart on the grill.
- 8
Place the skewered kebabs on the preheated grill.
About 1 min
- 9
Grill for 12-15 minutes, turning frequently to ensure even cooking, until the kebabs are nicely browned and cooked through.
About 15 min
Cook’s note: The internal temperature should reach 71°C (160°F) for medium-well lamb.
- 10
Remove from the grill and let them rest for a few minutes before serving.
About 2 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender kebab.
Per serving
Nutrition
- Calories
- 374.7kcal
- Protein
- 22.5g
- Carbs
- 7.2g
- Fat
- 29.9g
- Fibre
- 2g
- Sugar
- 3.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Adana Kebab in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat or in the oven until warmed through.
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