Authentic Adana Kebab: A Traditional Turkish Delight Recipe

Ingredients

1 kg of lamb meat, finely ground
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 hot pepper, finely chopped (optional for extra spiciness)
1 large onion, finely chopped
3 cloves of garlic, minced
1 bunch of flat-leaf parsley, finely chopped
1 tablespoon of red pepper flakes
1 tablespoon of ground cumin
1 teaspoon of salt
1/2 teaspoon of black pepper
10 flat metal skewers
Lemon wedges and flat bread for serving

Steps and instructions

Combine the finely ground lamb meat, finely chopped red and green bell peppers, hot pepper (if using), onion, minced garlic, and parsley in a large mixing bowl.
Add the red pepper flakes, ground cumin, salt, and black pepper to the bowl.
Mix all ingredients thoroughly with your hands until they are well combined and the mixture is smooth.
Divide the mixture into 10 equal portions.
Take one portion of the mixture and shape it onto a flat metal skewer in the form of a long sausage. Repeat this process with the rest of the portions.
Preheat your grill to high heat.
Place the skewers on the grill and cook for about 4-5 minutes on each side until the meat is fully cooked and has a nice char on the outside.
Remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve the Adana kebabs on flat bread with lemon wedges on the side. Squeeze the lemon juice over the kebabs before eating.

Tools for making

Large mixing bowl - Used to combine the ingredients for the Adana kebab mixture.
Flat metal skewers - These skewers are used to shape the Adana kebab mixture into long sausages for grilling.
Grill - A grill is needed to cook the Adana kebabs until they are fully cooked and have a nice char on the outside.
Knife - A knife is needed to finely chop the bell peppers, onion, and parsley.
Cutting board - A cutting board is used to provide a surface for chopping the vegetables.
Measuring spoons - Measuring spoons are used to accurately measure the red pepper flakes, ground cumin, salt, and black pepper.

Recipe variations

Use ground beef or a combination of lamb and beef instead of lamb meat.
Add finely chopped fresh mint leaves to the meat mixture for a refreshing twist.
Experiment with different spices such as paprika, oregano, or sumac to enhance the flavor.
For a spicier kick, add extra red pepper flakes or cayenne pepper to the meat mixture.
Replace the flat metal skewers with wooden or bamboo skewers soaked in water to prevent burning.
Add grated or minced vegetables like zucchini, carrots, or mushrooms to the meat mixture for added texture and nutrition.
For a vegetarian option, substitute the meat with a mixture of cooked chickpeas, bulgur wheat, and finely chopped vegetables.
Shape the mixture into meatballs instead of kebabs and cook them in a skillet or bake them in the oven.
Serve the Adana kebabs with a side of yogurt sauce or tzatziki for a cool and tangy complement.
Wrap the kebabs in lavash or pita bread with lettuce, tomatoes, onions, and your favorite sauce for a delicious Adana kebab sandwich.

Recipe overview

Adana Kebab, named after the city of Adana in Turkey, is a savory and spicy dish that's not only delicious but also fun to make. Made with finely ground lamb meat and an assortment of vibrant spices and fresh vegetables, this recipe ensures that each bite is packed with flavor. The preparation involves mixing the ingredients and shaping the meat around flat metal skewers, which are then grilled to perfection. Once cooked, the meat is slightly charred on the outside, juicy and tender on the inside - a true delight for the taste buds. Served on flat bread with a squeeze of lemon, these kebabs make for a great main dish that can transport you to the heart of Turkey from the comfort of your own kitchen. Whether you're an experienced cook or just beginning your culinary journey, this recipe is easy to follow and sure to impress. So let's get started on creating this fantastic dish!

Common questions

How do I know when the Adana kebabs are fully cooked? - The kebabs are fully cooked when they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to ensure they are cooked through.
Can I use a different type of meat? - While traditionally made with lamb, you can also use ground beef or a combination of beef and lamb for the kebabs.
Can I make the kebabs ahead of time? - Yes, you can prepare the kebab mixture ahead of time and keep it refrigerated until you are ready to shape and cook the kebabs. However, it is best to cook them right before serving for the freshest taste.
Can I grill the kebabs on charcoal? - Yes, grilling the kebabs on charcoal will add a smoky flavor to the dish. Just make sure the charcoal is fully lit and the grill is hot before placing the kebabs on it.
Can I use a different type of pepper? - If you cannot find red or green bell peppers, you can substitute them with other sweet peppers such as yellow or orange bell peppers.

Serving dishes and utensils

Grill - A grill is essential for cooking the Adana kebabs to perfection.
Flat metal skewers - Flat metal skewers are ideal for shaping and grilling the kebabs.
Mixing bowl - A large mixing bowl is needed to combine all the ingredients for the kebab mixture.
Cutting board - A cutting board will be handy for chopping the vegetables and herbs.
Knife - A knife will be used for chopping the vegetables and herbs.
Grill tongs - Grill tongs will help in turning and handling the kebabs on the grill.
Serving platter - A serving platter is useful for presenting the cooked kebabs.
Flatbread - Flatbread is traditionally served with Adana kebabs for wrapping and eating.
Lemon wedger - A lemon wedger is a useful tool for cutting lemons into wedges for serving.

Origin stories

Adana kebab has a rich history, hailing from the city of Adana in Southern Turkey. This dish is named after the city and embodies the city's fiery spirit. The locals take their kebabs seriously and there's even a Certification of Authenticity provided by the Adana Chamber of Commerce to maintain the standards of the traditional Adana kebab. The secret of the dish lies in its simplicity and the quality of the ingredients used; the meat is sourced from a male lamb raised in the region, and an array of aromatic spices complement the taste. Skewered and grilled over a charcoal fire, the Adana kebab has been a staple in Turkish cuisine for centuries, serving as a vibrant testament to the region's culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.