Adana Kebab

Name: Adana Kebab
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 800g Lamb, shoulder or leg, finely minced; 200g Lamb Tail Fat, finely minced; 2 tsp Turkish Red Pepper Flakes (Pul Biber), pul biber; 1 1/4 tsp Salt, fine; 4 Lavash Flatbreads; 1 large Red Onion, thinly sliced; 1 bunch of Parsley, chopped (about 20 g); 1 1/2 tsp Ground Sumac; 1 tbsp Lemon Juice; 1 tbsp Olive Oil; 4 Long Green Peppers, sivri biber or çarliston; 2 Tomatoes, halved; 1 pinch of Salt

Adana Kebab is a classic Turkish grilled kebab of spiced minced lamb blended with tail fat for a juicy, charred finish. Served with warm flatbread, tangy onion-parsley salad and grilled peppers, it’s rustic, smoky and bursting with red-pepper heat and lemony brightness.

Adana Kebab is a classic Turkish grilled kebab of spiced minced lamb blended with tail fat for a juicy, charred finish. Served wit... Show more

Traditional Turkish Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

1 hr10 min

Price

2,62 €

Calories

1080 kcal

high protein

low sugar

comfort food

grilling

Method

Mince the meat

Cut the Lamb and Lamb Tail Fat into small pieces, then chop them over and over with a sharp knife until the mixture is very finely minced and slightly pasty. Keep the pieces cold as you work, and scrape the board back into the pile so the mince stays even.

Season and knead

Put the minced meat in a bowl and sprinkle over the Turkish Red Pepper Flakes (Pul Biber) and Salt. Knead with your hand for 3 to 5 minutes until the mixture turns sticky, cohesive, and glossy; it should cling together when you squeeze a handful.

Chill the mixture

Cover the bowl and chill the mixture for 30 minutes so the fat firms up and the flavors settle.

Shape the kebabs

Preheat a grill to high. Divide the mixture into 4 equal portions, then press each one firmly around a wide metal skewer into a long, even kebab. Use damp hands to smooth the surface and keep the thickness even from end to end.

Grill the kebabs

Lay the skewers over the hot grill and cook for 4 minutes on the first side. Do not flip too soon; wait until the meat has a browned crust and releases cleanly, then grill for 4 minutes more. Rinse and dry the Long Green Peppers and tomato halves, then add them to the grill at the same time, turning them until they are blistered, softened, and lightly charred.

Toss the salad

Rinse and dry the Red Onion and Parsley. Thinly slice the onion, chop the parsley, and toss them in a bowl with a pinch of salt, the Ground Sumac, 1 tbsp Lemon Juice, and 1 tbsp Olive Oil until the onion softens slightly and everything looks glossy.

Serve and assemble

Warm the Lavash Flatbread briefly on the grill, then slide the kebabs off the skewers and lay them on the bread with the sumac onion salad, the grilled peppers, and the grilled tomatoes. Serve immediately while everything is hot and juicy.