Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info.
If you love bold and flavorful grilled meats, then this recipe is definitely for you. Adana Kebab is a traditional dish hailing from the city of Adana in Turkey, and it is known for its spicy and savory taste. Made with ground lamb or beef, and seasoned with a blend of aromatic spices, this kebab packs a punch of flavor in every bite. The meat is then skewered and grilled to perfection, creating a succulent and juicy kebab that is sure to satisfy your cravings. Not only is this recipe delicious, but it also has a rich history dating back centuries, making it a true cultural treasure. So why wait? Fire up the grill and let’s get cooking!
- 2 tsp red pepper flakes
- 2 tsp water
- ½ lb ground lamb
- ½ lb ground beef
- 2 tbsp sweet red pepper finely chopped
- 1 tsp salt
- Mix the red pepper flakes and water, and set aside.
- Mix the ground lamb and beef with chopped red pepper, salt, and red pepper mixture.
- Knead until just combined everything. Rest for about a minimum of an hour in the refrigerator.
- Take a fist-sized mince mixture in your hand, and squeeze it into a ball in the palm of your hand.
- Insert the mince ball into a metal or wooden skewer, squeezing it with your fingers and palm and expanding it around it.
- Make 8 Adana kebabs with the mixture you have.
- Grill them for about 14 minutes, constantly turning, until grill marks appear on both sides.
- Serve with grilled green pepper and tomato and lavash flatbread or tortilla.
- Put the Adana kebab in the lavash and remove the Adana kebabs from the skewer by holding the lavash.
- Bon appetit!
Tips, Notes & Substitutes:
When it comes to making Adana Kebab, there are a few things to keep in mind.
- Be sure to use ground lamb or ground lamb and beef mixture for the best flavor and texture.
- If you can’t find ground lamb, you can substitute it for ground beef, but ensure that its fat content is high.
- The kebabs need to be cooked over charcoal for the best flavor. If you don’t have a charcoal grill, you can use a gas or electric grill, but the taste won’t be quite the same. You can use a cast-iron grill skillet, too.
- Traditionally, tail fat is used in this recipe; if you can find tail fat, add it to the recipe. You will get a fuller-flavored kebab when you make it with 50% beef, 50% lamb, and 25% tail fat. You can substitute a pig belly for a tail fat.
- Turn the kebabs constantly while grilling. Turning them regularly will make them more juicy. If you wait for one side to cook thoroughly, all the oil will drain into the grill.