Description
Experience the rich and smoky flavors of Turkish cuisine with this easy-to-make Adana Kabab recipe. Ground lamb is mixed with fragrant spices, fresh herbs, and vegetables, then grilled to perfection on skewers, creating a juicy and flavorful dish perfect for any meal.
Ingredients
Scale
Main Ingredients
- 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)
- 1 tablespoon Neutral oil (For brushing the grill)
Instructions
- Preheat the grill: Preheat your grill or grill pan to medium-high heat and lightly brush the grates with oil to prevent the kababs from sticking during cooking.
- Prepare the meat mixture: In a large bowl, combine the ground lamb, grated onion, minced garlic, finely chopped red bell pepper, chopped fresh parsley, paprika, ground cumin, Aleppo pepper, fine salt, and freshly ground black pepper. Stir gently until all ingredients are evenly incorporated.
- Prepare skewers: If using wooden skewers, soak them in water for 20 minutes to prevent burning. Metal skewers can be used as is.
- Shape the kababs: Divide the meat mixture into 8 equal portions. Firmly press each portion onto a skewer, shaping it into long, even logs approximately 1 inch thick.
- Grill the kababs: Place the skewers on the preheated grill and cook for 4 to 5 minutes on each side, grilling until the kababs are beautifully charred and cooked through.
- Rest the kababs: Once grilled, transfer the kababs to a warm plate and let them rest for about 2 minutes to retain their juices.
- Serve: Serve the hot kababs with lavash or pita bread, grilled tomatoes and peppers, lemon wedges, and a side of yogurt sauce for an authentic Turkish meal.
Notes
- Ensure the meat mixture is not overworked to keep the kababs tender.
- Adjust the level of heat by varying the amount of Aleppo pepper or chili flakes according to your heat preference.
- Grate and drain the onion well to avoid excess moisture in the mixture.
- Soaking wooden skewers before grilling is important to prevent them from burning.
- For an indoor option, use a grill pan or broiler if an outdoor grill is unavailable.
