Adana Kebap
Dive into the bold and smoky flavors of Turkish cuisine with this authentic Adana Kebap recipe. Made with tender ground lamb, aromatic spices like cumin, smoked paprika, and red pepper flakes, and infused with the vibrant freshness of parsley, this dish is a delectable showcase of Middle Eastern grilling. The kebaps are skillfully shaped onto skewers and flame-grilled to juicy perfection, giving each bite a delightful char and robust flavor. Quick to prepare and perfect for weeknight dinners or special gatherings, Adana Kebap pairs wonderfully with warm pita, grilled vegetables, or a refreshing salad. Bring the irresistible allure of Turkish street food to your table with this flavorful and easy-to-make recipe!
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 medium red bell pepper
- 1 medium red onion
- 3 Garlic cloves
- 1 teaspoon hot red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
Instructions
Begin by finely dicing the red bell pepper and red onion, and then mince the garlic cloves.
In a large mixing bowl, combine the ground lamb with the diced red bell pepper, red onion, and minced garlic.
Add the hot red pepper flakes, ground cumin, smoked paprika, salt, and black pepper to the lamb mixture.
Chop the fresh parsley finely and add it to the bowl with the other ingredients.
Pour the olive oil over the mixture and mix everything thoroughly using your hands until the ingredients are well combined.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Take the mixture out of the refrigerator and divide it into 8 equal portions.
Skewer each portion onto a metal skewer, shaping it into a long, flat shape along the length of the skewer.
Preheat your grill to medium-high heat.
Once heated, place the skewers on the grill and cook for about 10 minutes on each side, or until the lamb is cooked through and has a nice char.
Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Serve the Adana Kebap with warm pita bread, sliced onions, and a side of grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.3 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 213 mg | 16% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2378 mg | 51% | |
*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.
