Description
Experience the authentic flavors of Turkish cuisine with this easy-to-make Adana Kabab recipe. Juicy ground lamb mixed with fragrant spices and herbs is grilled to perfection, delivering a smoky, flavorful dish that’s perfect for a family meal or entertaining guests. This recipe provides a step-by-step guide to creating tender, spicy kababs served traditionally with flatbread, grilled vegetables, and yogurt sauce.
Ingredients
Scale
Meat Mixture
- 1 pound Ground lamb (Select meat with about 20% fat)
- 1 medium Grated onion (Finely grated and drained)
- 2 cloves Garlic (Minced)
- 1 medium Red bell pepper (Chopped finely)
- 1/4 cup Fresh parsley (Chopped)
- 1 teaspoon Paprika (Sweet or mild)
- 1 teaspoon Ground cumin
- 1 teaspoon Aleppo pepper (Substitute with chili flakes if desired)
- 1 teaspoon Fine salt
- 1/2 teaspoon Black pepper (Freshly ground)
For Grilling
- 1 tablespoon Neutral oil (For brushing the grill)
Instructions
- Prepare the Grill: Preheat your grill or grill pan to medium-high heat. Lightly brush the grates with neutral oil to prevent the kababs from sticking during cooking.
- Mix Ingredients: In a large bowl, combine ground lamb, grated and drained onion, minced garlic, finely chopped red bell pepper, fresh parsley, paprika, ground cumin, Aleppo pepper, fine salt, and freshly ground black pepper. Stir gently but thoroughly to evenly distribute all ingredients without overworking the meat.
- Prepare Skewers: If using wooden skewers, soak them in water for 20 minutes to prevent burning. Metal skewers can be used as is and set aside.
- Shape Kababs: Divide the meat mixture into 8 equal portions. Firmly press each portion onto a skewer, shaping it into long, even logs about 1 inch thick to ensure even cooking and easy handling.
- Grill Kababs: Place the skewers on the preheated grill. Cook each side for 4 to 5 minutes until the kababs develop a beautiful char and are cooked through but still juicy.
- Rest: Remove the kababs from the grill and let them rest on a warm plate for about 2 minutes to allow juices to redistribute for optimal flavor and tenderness.
- Serve: Serve the Adana kababs hot with traditional accompaniments such as lavash or pita bread, grilled tomatoes and peppers, lemon wedges, and a cooling yogurt sauce for a complete and authentic Turkish meal.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Ensure the onion is finely grated and well-drained to avoid excess moisture in the meat mixture.
- Adjust Aleppo pepper quantity based on your preferred spice level or substitute with regular chili flakes.
- Press the meat firmly onto skewers to prevent falling apart during grilling.
- Resting kababs after grilling enhances juiciness and flavor.
