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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Optionally refrigerate the prepared kebabs for approximately half an hour, which helps solidify the meat’s structure and enhances flavor integration.
- 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.
- 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