Juicy Adana Kebab Recipe: Spice Up Your Grill Game

Smoky aromas of authentic adana kebab waft through bustling street markets in southeastern Turkey, capturing the essence of regional culinary traditions.

Skilled chefs carefully hand-mix minced lamb with carefully selected spices, creating a symphony of flavors.

Generations of passionate cooks have perfected this grilled delicacy using time-honored techniques passed down through family lines.

Red pepper flakes and subtle herbs dance together, giving the meat its distinctive character and bold profile.

Charcoal grills sizzle with intense heat, caramelizing the edges of each succulent skewer.

Tender meat transforms into a mouthwatering experience that connects you directly to Turkish street food culture.

Let this recipe transport you to the vibrant streets of adana, where every bite tells a story of culinary passion.

Adana Kebab Spice Levels

• Vegetarian Kebab: Replace ground lamb with plant-based ground meat alternatives like soy protein, lentil, or mushroom mixture. Season identically to maintain traditional flavor profile.
• Chicken Variation: Swap lamb with ground chicken for lighter protein option. Reduce cooking time slightly to prevent drying out and maintain juiciness.
• Gluten-Free Adaptation: Use gluten-free spices and ensure all ingredients are certified gluten-free. Serve with gluten-free flatbread or zucchini ribbons instead of traditional pita.
• Low-Carb Option: Skip bread entirely and wrap kebabs in lettuce leaves. Add extra herbs like mint or cilantro for enhanced freshness and reduce overall carbohydrate content.

FAQs

• What is the origin of Adana Kebab?

Adana Kebab originates from Adana, a city in southern Turkey, known for its rich culinary traditions and spicy meat preparations.

• Why use lamb or beef for this kebab?

Both meats provide rich flavor and traditional texture, with lamb being the most authentic choice in Turkish cuisine. The fat content helps keep the kebab moist and juicy.

• How spicy are traditional Adana Kebabs?

Authentic Adana Kebabs are moderately spicy, using red pepper flakes that provide a warm, moderate heat without overwhelming the meat’s natural flavor.

• Can I make Adana Kebab without a grill?

Yes, you can cook Adana Kebab in the oven or on a stovetop grill pan. The key is to achieve a charred exterior while maintaining a juicy interior.

Adana Kebab That’s Juicy And Bold

• Quickly Master Authentic Flavors: Adana kebab offers a straightforward path to creating restaurant-quality Turkish street food right in your kitchen.
• Minimal Prep, Maximum Taste: Blending spices and meat takes just minutes, delivering bold Mediterranean flavors without complicated techniques.
• Versatile Cooking Options: Whether grilling outdoors or baking indoors, this recipe adapts perfectly to different cooking methods and kitchen setups.
• Family-Friendly Crowd Pleaser: Kids and adults alike enjoy the robust, savory profile of these succulent meat skewers that transform ordinary dinner into a special experience.

What Seasons Adana Kebab

• Ground Lamb, Ground Beef: Rich and flavorful meat that forms the core of the kebab, choose meat with moderate fat content for juiciness.
• Onion: Adds moisture and subtle sweetness to the meat mixture, grate finely for smooth texture.
• Garlic: Provides deep, aromatic flavor, fresh cloves preferred over pre-minced.

• Red Pepper Flakes: Introduces gentle heat and warm color to the kebab.
• Cumin: Earthy spice that gives traditional Middle Eastern flavor profile.
• Paprika: Adds mild smoky undertone and reddish color.
• Coriander: Brings light, citrusy note to the meat mixture.
• Black Pepper: Sharp seasoning that enhances overall taste.
• Parsley: Fresh herb that adds brightness and green color, chop finely.

• Pita Bread: Soft flatbread for wrapping or serving alongside kebabs.
• Yogurt Sauce: Cooling complement to spiced meat.
• Lemon: Fresh citrus for bright, tangy finish.
• Grilled Vegetables: Complementary side dish for balanced meal.

Adana Kebab Cooking Method

Step 1: Blend Flavorful Meat Mixture

• Grated onion
• Minced garlic
• Red pepper flakes
• Ground cumin
• Paprika
• Coriander
• Salt
• Black pepper
• Chopped fresh parsley

Massage and knead the mixture thoroughly for several minutes until all ingredients are perfectly integrated and the texture becomes uniform.

Step 2: Craft Kebab Shapes

Divide the meat mixture into equal portions.

Carefully mold each portion around metal skewers, elongating and pressing the meat to create slender, uniform kebab shapes.

Ensure the meat is compact and smoothly attached to the skewer.

Step 3: Chill for Perfect Form

Place the prepared skewers in the refrigerator for approximately 30 minutes.

Chilling helps the kebabs maintain their structure and enhances flavor melding.

Step 4: Fire Up the Cooking

Grill Method:

Preheat grill to medium-high temperature.

Carefully place skewers on the grate.

Cook for 8-10 minutes, rotating periodically to ensure even charring and thorough cooking.

Oven Method:

Preheat oven to 400°F.

Position kebabs on a baking sheet.

Roast for 20-25 minutes, flipping midway to guarantee consistent cooking.

Step 5: Present and Garnish

Transfer cooked kebabs to a serving platter.

Accompany with warm pita bread, charred vegetables, and tangy yogurt sauce.

Sprinkle fresh parsley and add lemon wedges for a bright, zesty finish.

Adana Kebab Skewering Tips

• Knead the mixture thoroughly to ensure all spices distribute evenly, creating a uniform flavor in every bite.
• Wet your hands slightly when shaping kebabs to help the meat stick together and maintain a smooth, compact shape on the skewer.
• Let meat rest at room temperature for 15 minutes before cooking to ensure even grilling and prevent tough, dry kebabs.
• Add a splash of olive oil to the meat mixture to boost moisture and create a richer, more succulent kebab.
• Replace traditional pita with lettuce wraps or gluten-free flatbread for those with dietary restrictions.

Adana Kebab That Holds Flavor When Warmed Up

• Store leftover Adana kebabs in an airtight container within 2 hours of cooking. Consume within 3-4 days for best quality and safety.
• Wrap individual kebabs tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months without losing flavor or texture.
• Warm kebabs at 350°F (175°C) for 10-15 minutes, covering with foil to prevent drying. Drizzle a bit of olive oil to maintain moisture.
• Gently warm kebabs in a skillet over medium-low heat for 5-7 minutes, turning occasionally to ensure even heating and preserve juiciness.

Flavorful Picks For Adana Kebab

• Spice-Taming Red Wine Pairing: Choose a bold, fruity red like Zinfandel or Syrah to complement the lamb's rich, spicy flavors and cut through the meat's intensity.
• Cooling Yogurt Sauce Companion: Pair with an crisp, herbaceous white wine such as Sauvignon Blanc or Albariño, which will refresh the palate and enhance the tangy yogurt sauce.
• Fire-Balancing Beverage Break: Opt for a cold Turkish Efes beer or an Ayran (yogurt drink) to soothe the kebab's spiciness and provide a smooth, cooling contrast.
• Herbal Flavor Amplifier: Select a light, aromatic rosé from Provence that will highlight the parsley and coriander notes while maintaining a delicate balance with the robust meat.

Adana Kebab Recipe

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4.6 from 26 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Succulent Adana kebab sizzles with Turkish culinary passion, blending spicy minced lamb and aromatic spices into a mouthwatering grilled delicacy. Charred edges and rich flavors invite you to savor an authentic street food experience straight from southeastern Anatolia’s vibrant kitchens.

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Ingredients

Scale 1x2x3x

Meat Base:

• 1 pound (450 grams) ground lamb (or beef)

Main Spices and Herbs:

• 1 tablespoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 2 tablespoons finely chopped parsley

Aromatics and Seasonings:

• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Serving Accompaniments:

• Warm pita or flatbread
• Grilled tomatoes and peppers
• Yogurt sauce or tzatziki
• Fresh parsley
• Lemon wedges

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Instructions

1. Blend ground lamb with grated onion, minced garlic, aromatic spices including red pepper flakes, cumin, paprika, coriander, salt, and black pepper. Incorporate finely chopped parsley and thoroughly knead the mixture until ingredients are evenly distributed and texture becomes uniform.
2. Divide the seasoned meat mixture into consistent portions, carefully molding each segment around a metal skewer. Ensure the meat is tightly compressed and shaped into elongated, slender cylindrical forms with smooth, even surfaces.
3. Optionally refrigerate the prepared kebabs for approximately half an hour, which helps solidify the meat’s structure and enhances flavor integration.
4. For grilling, heat cooking surface to medium-high temperature. Position skewered kebabs directly on grates, rotating periodically to achieve balanced charring and thorough cooking. Alternatively, place on oven tray at 400°F and bake, flipping midway through cooking process to ensure even heat distribution.
5. Transfer grilled kebabs onto serving platter. Accompany with warm pita bread, charred vegetable medley, and cooling yogurt sauce. Garnish with fresh parsley sprigs and bright lemon wedges for additional zest and visual appeal.

Notes

• Choose high-fat ground lamb or beef (20% fat) for juicier, more flavorful kebabs that won’t dry out during cooking.
• Mix spices thoroughly into meat to distribute flavor evenly, using your hands to ensure complete incorporation.
• Wet your hands with cold water when shaping kebabs to prevent meat from sticking and create smoother, more uniform shapes.
• Let meat rest at room temperature for 15 minutes before grilling to ensure even cooking and better texture.
• For gluten-free option, replace pita with lettuce wraps or serve over cauliflower rice for low-carb alternative.
• Avoid pressing meat too tightly when shaping, which can make kebabs dense and tough instead of tender.
• Experiment with different protein options like ground chicken or turkey for lighter version while maintaining similar spice profile.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Turkish

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 1g
• Sodium: 500mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 80mg