Adana Kebab Recipe

If you have ever visited Turkey and gone to their restaurant, you should have seen Adana kebab on their menu. Adana kebab is not an ordinary Turkish dish, it is more than that! It is a cultural icon that is deeply rooted in the country’s culinary history and identity. Everyone of any age can enjoy this dish. This dish is a symbol of hospitality and generosity. When you visit a Turkish restaurant or kebab house, you may see chefs and cooks working hard to prepare the perfect Adana kebab. They take great pride in their work and are eager to share their expertise with others. The Adana kebab, in particular, is a protected regional dish with strict rules on what constitutes a “real” Adana kebab. The definitions can be a bit strict, making it difficult to recreate a true Adana kebab outside of Adana. But a good imposter still tastes just as delicious.

Adana kebab is a traditional Turkish dish named after the city of Adana in southern Turkey. This delectable kebab is made with minced lamb meat that is seasoned with a blend of spices such as chili flakes, black pepper, salt, and paprika. The minced meat is carefully threaded onto metal skewers and grilled over coal, which imparts a distinct smoky flavor to the meat. Adana kebab is commonly served with traditional Turkish sides like bulgur pilaf, tomato and onion salad, and cacık – a refreshing yogurt sauce. Grilled vegetables like peppers and onions also complement this dish quite nicely. The preparation of Adana kebab necessitates a certain level of skill and technique, as the meat must be minced by hand and blended with the spices to achieve the ideal balance of flavors. The kebab is grilled at high heat to achieve a crispy char on the outside while retaining the juiciness and tenderness on the inside – an art that requires attention and care.

Making an Adana kabab is more than following a recipe or applying a technique. It is a culinary art form that requires passion, patience, and skill. The process of mincing the meat by hand, mixing the spices, and molding the kebab around the metal skewers takes time and practice to master. Furthermore, cooking the kebab over an open flame requires careful attention to ensure that the meat is cooked to perfection.

Nevertheless, the reward of taking the first bite of a perfectly cooked Adana kebob makes all the hard work and dedication worthwhile. The flavors of the spices, the charred meat, and the tangy yogurt sauce all come together in a symphony of taste that is truly unforgettable.

In Turkey, Adana kabab is not just a dish, it is a way of life. It is a source of pride for the people of Adana, and a beloved symbol of Turkish cuisine. And we can tell you, there is nothing more rewarding than sharing this delicious and authentic dish with others.

Adana Kebab Recipe

If you have ever visited Turkey and gone to their restaurant, you should have seen Adana kebab on their menu. Adana Kebab is a Turkish dish made from ground meat mounted on a skewer and grilled on a stove or charcoal.

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Pin Recipe

Prep Time 2

Cook Time 30

Total Time 2 30

Course Main Course

Cuisine Turkish

Servings 3

Calories 278 kcal

Ingredients

500 g Lamb meat
100 g Lamb fat
2 Red bell pepper
2 Large white onion
50 g Parsley
Salt
1 tsp Black pepper
½ tsp Pul Biber
½ tsp Pul Biber

Instructions

Cut the meat and fat into pieces and grind them with a meat grinder. Mix them and grind them twice.
Dice the bell pepper, onion, and parsley into small pieces and put them in a suitable bowl. Then add the minced meat to the bowl with salt, black pepper, and Pul Biber. You can also season it with ground cumin and sumac.
Mix the meat and other ingredients well and knead them for about 10 minutes with your hand until it is slightly sticky and tacky to the touch.
Cover the meat mixture with plastic wrap and let it rest in the refrigerator for about 2 hours to chill.
Now take it from the fridge and knead it again for a couple of minutes. Then wet your hands, divide the meat into four parts, and shape each into a ball.
Then pick a meatball and mold it around the skewer. It should have about one-centimeter thickness all over the skewer. Repeat the same process for other meatballs.
You can grill this kebab on the stove, but we recommend you use charcoal. Light charcoal, and when they are lit and covered with gray ash, place kebabs parallel to each other directly on the coal’s heat.
It takes about 10 to 15 minutes for kebabs to cook through and get charred on both sides. Be careful to turn the skewer every minute or even sooner to prevent the meat from falling off the skewer.
Your Adana kebab is ready now. Sprinkle some sumac on the kebabs, and serve this delicious kebab with warm bread, sliced onion, and parsley. You can also grill some tomato or chili pepper as your desire. Enjoy your meal!