Description
Adana Kebab is a classic Turkish dish featuring spicy ground lamb mixed with aromatic spices and herbs, shaped onto skewers and grilled to perfection. This recipe delivers a flavorful and juicy kebab with a beautiful charred exterior, perfect for a hearty meal that captures authentic Middle Eastern flavors.
Ingredients
Main Ingredients
- 500 grams ground lamb
- 100 grams lamb fat, finely minced
- 1 small onion, grated and squeezed
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
Spices
- 1 tablespoon red pepper flakes (Aleppo or pul biber)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
Instructions
- Mix Ingredients: In a large bowl, combine ground lamb, lamb fat, grated and squeezed onion, minced garlic, chopped parsley, red pepper flakes, paprika, cumin, and salt. Ensure all ingredients are evenly distributed.
- Knead Mixture: Use your hands to knead the mixture thoroughly until sticky and well combined. This helps develop the texture and ensures the kebabs hold together during grilling.
- Chill Mixture: Cover and refrigerate the mixture for at least 30 minutes to firm up and make it easier to shape onto skewers.
- Preheat Grill: Preheat your grill or grill pan to high heat to achieve a nice char and sear on the kebabs.
- Shape Kebabs: With wet hands to prevent sticking, mold the meat mixture evenly onto flat metal skewers, forming oblong shapes typical of Adana kebabs.
- Grill Kebabs: Place the skewers on the hot grill and cook for 8–10 minutes, turning occasionally to char all sides and ensure the meat is fully cooked through.
- Rest and Serve: Let the cooked kebabs rest for a few minutes before serving to allow the juices to redistribute and enhance flavor.
Notes
- Using lamb fat is important for moisture and flavor; if unavailable, you can substitute with beef fat or a small amount of olive oil.
- Grated and squeezed onion adds moisture without excess liquid, helping kebabs hold better on skewers.
- Adjust the amount of red pepper flakes according to your desired spice level.
- Serve Adana kebabs with flatbreads, fresh vegetables, and yogurt-based sauces for a traditional experience.
- For best results, use flat metal skewers to support the kebabs evenly during grilling.
