Adana Kebab
Adana kebabs are well-known Turkish kebabs from the Turkish city of Adana. These are basically ground lamb kebabs. They are famous all around the world. Adana kebab is a popular dish among visitors to Turkey. Originally, Turkish Adana kebabs were made of lamb meat.
Traditionally in Turkish cuisine, meat is minced with a kebab knife and not with a machine, which is called “Zirh” in Turkish. This dish is very tasty when combined with minced onion and red paprika, which are also chopped and mixed in.
About This Recipe
I will share with you my recipe for lamb Adana kebab. This is very easy to make, and I will assure you that the kebab will not dry out but will be soft and juicy. Roasted tomatoes, green or red peppers, sliced onions, and parsley are frequently served with the cooked kebabs over warm flatbread in order to catch the drippings.
Ingredients for Turkish Adana kebab
Meat: Adana kebab is traditionally made with lamb meat. If you like, you can use beef or mutton in place of the lamb meat.
Sumac: a tart spice known as sumac, is frequently used in Turkish cooking. Dried pomegranate seeds that have been powdered can be used if you can’t find sumac.
Parsley: In addition to coriander and cilantro, parsley is a crucial herb for these kebabs and has a flavor all its own. However, you can substitute coriander if you can’t find it.
Onion: medium-sized red onion
Paprika: Finally, chopped paprika is required, or use red bell pepper.
Smoked paprika powder: It is an excellent addition to any type of barbecue, and the smoked paprika enhances the flavor.
Salt: according to taste
Red chili powder: It is totally optional if you want to make it a bit spicy.
Lamb fat: it will make kebabs juicy and soft. Typically, fat is added to any kebab, whether traditional Indian kebab or Turkish kebab, to make it soft and flavorful. You can also use butter if you like. However, the best option is to use lamb fat that has been minced with the meat. If the meat is already fatty, skip it.
Vegetables: Onion, tomatoes and paprika for grilling. These are served with kebabs.
How to make Adana kebab
Mince the lamb meat along with the fat in the mincing machine. You can also use a pack of lamb mince, but it is better to mince it at home with fat.
Chop the red onion, parsley, and paprika. Chop it finely and remove its water before adding it to the kebab mixture. You can also use a food processor to chop it finely.
Add sumac, smoked paprika powder, salt, and red chili powder to the mince. Mix in the chopped vegetables. Mix well with your hands until thoroughly combined.
Another option is to mince and chop all of the ingredients in the food processor. It is a good option if you have a food processor and want to save time.
Let this mixture cool in the fridge for 15 to 20 minutes. Along with the mixture, chill the skewers in the fridge to allow the meat to properly adhere to the skewers and not fall off.
Use flat skewers for grilling. Take the mixture out of the fridge. Slightly wet your fingers before forging kebabs. Make balls of kebabs that are equally sized. If you have a weight machine, use it to make a 120-150 g portion.
Thrust the flat skewers into kebab balls. Again, wet your fingers and gently press the kebab mixture with your finger, then push from top to bottom to form the kebab. Work on both sides until the kebab is even. While placing the mixture on skewers, make sure that you don’t place it too close to the edges and also avoid placing too much meat. The meat should be flattened evenly along the skewers.
Make marks on the kebab with your index and middle fingers, as shown in the image. The same way you would delicately cut something, mark the kebab at regular intervals without breaking it. Do it again with each skewer.
To keep the kebab from falling apart, seal and close both ends. Refrigerate it until the grill is ready.
Skewer your favorite vegetables, such as onion, pepper, and tomato, and grill them alongside the kebabs.
Get the charcoal grill ready. When the fire is medium-hot, start grilling the kebabs. Rotate after 30–60 seconds. Rotating frequently prevents the meat from falling off. If you have flatbread, remove the skewers from the grill when the oil begins to drip and soak them in flatbread. It is a traditional method of roasting flatbread that involves placing it on a kebab at the end. You often see it in Turkish restaurants. Place the kebab on the grill again and heat for another 6–7 minutes until the meat is cooked properly and its color has changed properly.
Remove it from the charcoal grill and place it on flat bread; serve with salad, lemon, and grilled vegetables.
If you want to grill them in the oven, preheat the oven to 220 degrees Celsius. To catch any drips, place the oven’s grill on a foil-lined tray. Grill with a little oil.
Brush some oil on the grill before placing the skewers on it. Bake for 20 to 30 minutes after placing the pan on the middle rack in the oven.
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Turkish Adana Kebab
Ingredients
- 500 grams lamb meat
- 50 grams lamb fat
- 1 &1/2 tsp salt
- 2 tbsp sumac
- 1 red onion medium sized
- 3-4 chopped paprikas or bell peppers
- 1 tsp smoked paprika
- 1 tsp red chili powder
- parsley
Vegetables for grilling
- onion
- tomatoes
- paprika
Instructions
- Mince lamb meat with fat using a mincing machine.
- Finely chop red onion, parsley, and paprika, removing excess water. You can also use a food processor to save time.
- Add sumac, smoked paprika powder, salt, and red chili powder to the mince. Mix in chopped vegetables.
- Cool mixture and skewers in the fridge for 15-20 minutes. Use flat skewers to make equally sized kebab balls.
- Press kebab mixture onto skewers and mark regularly with fingers. Seal ends and refrigerate until grilling.
- Grill kebabs with vegetables over medium-hot charcoal for 6-7 minutes, rotating frequently.
- Serve on flatbread with salad, lemon, and grilled vegetables. Alternatively, bake in the oven at 220°C for 20-30 minutes.