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Adana Kebab (Turkish Ground Lamb Kebab)

Adana Kebab (Turkish Ground Meat Kebab)

This is a spicy, long lamb mince kebab from Turkey with flavours of sumac, chili and parsley dominating it.  It is served with flatbread, Turkish salad and a yogurt dip.

Adana Kebab (Turkish Ground Meat Kebab)

Adana Kebab is a Turkish version of the Pakistani Seekh Kabab. It has a slightly different flavour profile but like Seekh Kababs it is long, made with mince meat and after mounting it on iron skewers it is grilled. My husband loves the authentic Adana Kebabs that we get in Turkish restaurants. I don't like lamb meat so in this recipe I am making it with minced veal, however, you can definitely make the same thing with lamb or beef.

Adana Kebab (Turkish Ground Meat Kebab)

This is my version of Adana Kebab made with ingredients readily available. I didn't wanna go shopping for Urfa peppers when every other message later would have been asking me for its substitute. We'll be using sumac spice in this recipe though which has a tangy, lemony flavour and can be substituted with powdered dried pomegranate seeds. Also coriander can be used instead of parsley. They don't taste exactly the same but if you are unable to get it skip it or use coriander.

Adana Kebab (Turkish Ground Lamb Kebabs)


Adana Kebab (Turkish Ground Meat Kebabs)
Yield: 6 big kebabs
Author:
A spicy, long lamb mince kebab from Turkey with flavours of sumac, chili and parsley dominating it. It is served with flatbread, Turkish salad and a yogurt dip.

ingredients:

FOR THE KEBABS
  • 500g mince lamb (or beef)
  • 1 1/2 tsp salt
  • 2 tsp sumac
  • 2 tsp red chili flakes
  • 1 tsp paprika powder
  • 1 tbsp ginger garlic paste
  • 1 tsp crushed black pepper
  • 2 tsp roasted and crushed cumin
  • pinch of cinnamon
  • 1/2 onion (chopped)
  • 3 tbsp yogurt
  • 2-3 tbsp parsely (chopped)
FOR SPICE MIX
  • 1/2 tsp sumac
  • 1/2 tsp red chili flakes
  • 1/2 tsp crushed black pepper
  • 1/2 tsp roasted and crushed cumin
FOR GARLIC YOGURT SAUCE
  • 1 cup yogurt
  • 3 tbsp lemon juice
  • 3-4 cloves of fresh garlic (minced)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
FOR TURKISH SALAD
  • 1 red onion (sliced)
  • 1 tomato (sliced)
  • 2 tbsp parsley (chopped)
  • 2-3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp sumac
  • pinch of salt

instructions:

How to cook Adana Kebab (Turkish Ground Meat Kebabs)

  1. Add all the kebab ingredients to the food processor and pulse till incorporated. Rest the meat at least for 2 hours, overnight is best though.
  2. Moisten your hand with water and make equal sized balls of the mixture. I was using big iron skewers so got around 6 huge balls. Take a metal or wooden skewer and make long, flat kebabs on it.
  3. Heat a flat pan (or tawa) and drizzle 2-3 tbsp oil. Place your kebabs on medium heat and cook for a few minutes each side until charred. Do not over cook them or they will get dry.
  4. Alternatively, you can grill them on an outdoor charcoal grill or bake them. For baking follow the instructions of my Baked Seekh Kababs.
  5. Mix together the spice mix ingredients. And when the Adana Kebabs are cooked sprinkle it on both sides. You can also add it while they are cooking.
  6. Now, make the Garlic Yogurt Sauce by combining everything together.
  7. Also add all the Turkish salad ingredients in a bowl.
  8. Serve the Adana Kebabs with flatbread, Garlic Yogurt Sauce, Turkish Salad, lemon wedges and pickled peppers.

NOTES:

If you can't find sumac, grind dried pomegranate seeds and use them in the same quantity.
Turkish

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