Easy & Delicious Adana Kebab Recipe
Adana Kebab is the favourite of many right from the first time they taste it. Enjoy this juicy minced lamb kebab as a main meal or wrap it in lavaş bread as a lighter street food snack; Adana dürüm.Perfect for the barbecue or to cook indoors.
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Equipment
- 6 wide wooden skewers (or wide metal skewers)
- 1 griddle pan (cast iron skillet)
- 1 large mixing bowl
- 1 small bowl (for mixing your onion salad)
- 1 sharp knife
Servings 6 kebabs
Ingredients
For The Adana Kebabs
- 500 grams minced lamb
- ½ bunch parsley leaves (washed & finely chopped)
- 2 tablespoons chilli flakes (hot red pepper flakes)
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- salt & pepper (to season)
- 3 cloves garlic (peeled & crushed (or grated))
- 6 long green peppers (optional)
- 6 flatbreads (optional)
For The Sumac Onion Salad
- 1 small onion (peeled & very thinly sliced into half moons)
- 1 tablespoon parsley leaves (finely chopped)
- 2 teaspoons sumac
- salt (to season)
Instructions
For The Adana Kebabs
- Except for the green peppers and the flatbreads, place all of your ingredients in a large mixing bowl.
- Mix them altogether and knead the mixture for a couple of minutes to make sure all the kebab ingredients are well mixed.
- Now separate the mixture into 6 balls.
- Wet your hand with cold water and take one of the balls of minced lamb mixture.
- Now take your wide skewer in the other hand and, starting at the pointed end, mould the meat mixture around the skewer, teasing the meat along the length of the skewer as you go.
- Leave a gap at the end so that you can turn your kebabs easily.
- When you have completed all of your kebabs, place them in the fridge for a minimum of one hour to rest.
- Meanwhile, you can make your sumac onion salad and prepare any other accompaniments.
- Place your onions in a small bowl and add your sumac and salt.
- Give them a good mix so that the sumac coats all the onions.
- Place your griddle pan (cast iron skillet) on the hob and lightly brush with olive oil.
- Heat the pan over a high heat for a couple of minutes and then turn the heat to medium.
- Carefully lie your Adana kebabs flat in the pan and leave them in place for 5 minutes.
- If you are cooking long green peppers, add these to the pan also.
- After 5 minutes, turn them over and cook the other side. Your kebabs shouldn't stick but if they do need a little help, gently tease them away from the griddle by sliding a spatula under them.
- Turn your peppers at the same time and cook for a further 5 minutes.
- Remove your cooked kebabs and peppers from the pan and place your flatbreads on the griddle to warm.
- Place your Adana Kebabs and griddled peppers on top of the flatbreads to serve.
- Add your sumac onion salad to the side and any other accompaniments and serve.
Notes
- As with all of our recipes, the calories for our Adana Kebab recipe are meant as a rough guide only.
- We have calculated the calories for the kebabs only as you can choose your own accompaniments and type of flatbreads.
- If you are using a griddle pan and it is too small to cook all the Adana Kebabs at once, you will need to cook in batches like we do.
- If this is the case, preheat your oven to 150 degrees Celsius (300 F) and place the cooked kebabs and peppers on a baking sheet in the oven to keep warm until the others are cooked.
- We like to serve our Adana Kebab as we often have it in restaurants: with flatbreads, bulgur pilavı, sumac onions and charred green peppers, as you can see in the photos. It is up to you how you serve up your kebabs.
Nutrition
Serving: 1kebabCalories: 240kcal
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