Turkish Adana Kebab
A smoky, succulent, and flavor-packed ground lamb kebab that brings the authentic taste of a Turkish grill straight to your home kitchen.
Ingredients
- •1.5 lbs (700g) ground lamb (20% fat content)
- •1 medium red bell pepper, finely minced and squeezed dry
- •3 cloves garlic, minced
- •1/4 cup fresh flat-leaf parsley, finely chopped
- •1 teaspoon salt
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon Aleppo pepper flakes (or crushed red pepper)
- •1/4 teaspoon ground black pepper
- •4 flat metal skewers
Instructions
- 1
In a large mixing bowl, combine the ground lamb, minced bell pepper, garlic, parsley, salt, cumin, paprika, Aleppo pepper, and black pepper.
- 2
Knead the mixture by hand for 5 to 7 minutes until it becomes very sticky and the fat begins to emulsify with the meat; this is crucial for the meat to hold onto the skewers.
- 3
Cover the bowl and refrigerate the meat mixture for at least 30 minutes to firm up the fats.
- 4
Preheat your grill or a heavy-duty grill pan to high heat.
- 5
Divide the meat into 4 equal portions. With damp hands, press and mold each portion of meat around a metal skewer, creating a long, flat, sausage-like shape about 8 inches long.
- 6
Place the skewers on the hot grill and cook for 4 to 5 minutes per side, turning once, until the meat is charred on the outside and cooked through.
- 7
Remove from the grill and let the kebabs rest for 2 minutes before serving with warm pita, grilled onions, and fresh parsley.
💡 Chef tips
- If you do not have flat metal skewers, soak wooden skewers in water for 30 minutes before use, though metal is preferred for better heat conduction.
- Make sure to squeeze as much liquid as possible out of the minced bell pepper; excess moisture will cause the meat to fall off the skewers.
- Serve with a side of sumac-dusted sliced red onions and grilled tomatoes to complete the traditional Turkish experience.
✅ How it should turn out
The finished kebabs should have a deeply charred, smoky exterior with a juicy, tender interior that is fragrant with cumin and brightened by the fresh parsley.