Description
Sizzling Adana kebab brings Turkish street food magic to your kitchen, showcasing spicy ground lamb’s rich heritage. Grilled to perfection with smoky charred edges, this classic dish promises an authentic culinary journey you can savor at home.
Ingredients
Scale
Meat:
- 500 grams (1.1 pounds) ground lamb
- 200 grams (7 ounces) ground beef
Spices and Seasonings:
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1/4 teaspoon sumac (optional)
- 1/2 teaspoon baking soda
Additional Ingredients:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 bunch parsley, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
Instructions
- In a spacious mixing vessel, amalgamate ground lamb, ground beef, finely diced onion, crushed garlic, and an array of aromatic spices including paprika, cumin, red pepper flakes, black pepper, and salt.
- Incorporate chopped parsley, fruity olive oil, rich tomato paste, subtle baking soda, and optional tangy sumac into the meat mixture, blending until the texture becomes cohesive and slightly adhesive.
- Envelop the protein blend with plastic membrane and refrigerate for approximately half an hour, allowing the flavors to harmonize and intensify.
- Heat the grill to medium-high temperature (around 400°F), ensuring even thermal distribution; meanwhile, submerge wooden skewers in water to prevent charring.
- Portion the seasoned meat and carefully sculpt elongated, uniform shapes around each skewer, pressing firmly to maintain structural integrity.
- Position kebabs on the preheated grill, rotating periodically to achieve consistent caramelization and thorough cooking, which typically requires 8-12 minutes.
- Once exterior develops a robust mahogany char and internal temperature reaches 160°F, remove from heat and let rest momentarily.
- Present the aromatic kebabs alongside warm flatbread, charred seasonal vegetables, or fragrant rice pilaf, garnishing with fresh herbs if desired.
Notes
- Opt for freshly ground meat with a good fat content (around 20%) to ensure juicy, flavorful kebabs that won’t dry out during grilling.
- Use a wooden skewer or flat metal skewer for traditional Adana-style shaping, which helps create the signature elongated shape and even cooking.
- Massage the meat mixture thoroughly to develop protein bonds, creating a smoother texture and helping the kebab hold together better during grilling.
- For a leaner version, substitute half the lamb with ground turkey or chicken while maintaining some lamb for authentic flavor depth.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 4
- Calories: 392 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg