Adana Kabab
Savor the authentic taste of Turkey with this irresistible Adana Kabab recipe, featuring tender minced lamb infused with vibrant red bell pepper, aromatic onion, and a blend of warming spices like paprika, cumin, and chili flakes. Perfectly grilled to smoky perfection, these juicy kebabs are shaped around skewers for even cooking and are ideal for serving alongside pillowy flatbreads, creamy yogurt sauce, or a crisp, refreshing salad. With just 40 minutes of prep time, this satisfying dish is a celebration of bold flavors and Turkish culinary tradition, making it a standout choice for grilling enthusiasts and fans of Mediterranean cuisine alike. Let the rich seasoning and succulent texture transport your taste buds to the bustling streets of Adana!
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Recipe Information
Ingredients
- 500 grams Lamb, minced
- 1 medium Red bell pepper
- 1 medium Onion
- 3 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Chili flakes
- 1 teaspoon Cumin, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
Instructions
Begin by finely dicing the red bell pepper and the onion.
In a large mixing bowl, combine the minced lamb, diced red bell pepper, diced onion, minced garlic, paprika, chili flakes, cumin, salt, and black pepper.
Mix the ingredients well until all spices and vegetables are evenly incorporated into the meat.
Once mixed, cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This will allow the flavors to meld together.
While the mixture rests, soak wooden skewers in water to prevent them from burning on the grill.
After 30 minutes, remove the lamb mixture from the refrigerator. Divide the mixture into 8 equal portions.
Carefully mold each portion onto a skewer, pressing the mixture tightly around the skewer to ensure it adheres while grilling. Shape them uniformly to ensure even cooking.
Preheat the grill to medium-high heat. Brush each kabab lightly with olive oil to prevent sticking.
Place the skewers on the grill and cook for approximately 6-8 minutes on each side, or until the kababs are browned and cooked through.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve the Adana Kababs hot, often accompanied by flatbreads, yogurt sauce, or a fresh salad.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 500 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
