Description
Adana kebab is a spicy, juicy Turkish grilled minced meat skewer made with ground lamb, red pepper flakes, and herbs. Packed with bold flavors and charred to perfection, it’s a street food classic you can now make at home.
Ingredients
Scale
- 500 grams ground lamb
- 100 grams lamb fat, finely minced
- 1 tablespoon red pepper flakes (Aleppo or pul biber)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 small onion, grated and squeezed
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large bowl, mix ground lamb, lamb fat, grated onion, garlic, parsley, red pepper flakes, paprika, cumin, and salt.
- Knead the mixture with your hands until sticky and well combined.
- Chill the mixture for at least 30 minutes to firm up.
- Preheat your grill or grill pan to high heat.
- With wet hands, mold meat onto flat metal skewers, shaping into even kebabs.
- Grill skewers for 8–10 minutes, turning occasionally until charred and fully cooked.
- Let kebabs rest a few minutes before serving.
Notes
- Use flat skewers to help the meat stick better.
- Let the meat chill before shaping for firmer kebabs.
- Hand-mixing is key for proper texture.
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 80mg