Description
Adana Kebab is a delicious Turkish dish made with flavorful ground lamb seasoned with aromatic spices and fresh herbs, molded onto skewers, and grilled to perfection. This recipe yields juicy and succulent kebabs that are perfect for a barbecue or a special dinner.
Ingredients
Scale
Ground Lamb Kebabs:
- 1 lb ground lamb (preferably with 20% fat)
- 1 small onion (grated and juice squeezed out)
- 2 garlic cloves (minced)
- 1 tablespoon red pepper flakes (or Aleppo pepper)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped parsley
- Metal or soaked wooden skewers
Instructions
- Mix the Kebab Ingredients: In a large mixing bowl, combine the ground lamb with the grated onion, garlic, red pepper flakes, paprika, cumin, salt, black pepper, and parsley. Mix well until sticky.
- Chill the Mixture: Cover and refrigerate the mixture for at least 1 hour to meld the flavors.
- Shape the Kebabs: Divide the mixture into portions and mold each onto skewers, shaping into long, flat kebabs.
- Grill the Kebabs: Preheat a grill and cook the kebabs for 8–10 minutes, turning occasionally, until cooked through and charred.
- Serve: Serve hot with flatbread, grilled vegetables, or yogurt sauce.
Notes
- For authentic flavor, use lamb tail fat if available.
- You can mix ground beef with lamb for a milder taste.
- If using wooden skewers, soak them for 30 minutes before grilling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 kebab
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
