Low Carb Adana Kebap
Experience the vibrant flavors of Turkish cuisine with this Low Carb Adana Kebap recipe, a healthy twist on the classic dish. Perfectly seasoned ground beef is blended with garlic, onion, red bell pepper, and a medley of warm spices like cumin, sumac, and red pepper flakes, delivering an irresistible depth of flavor. Fresh parsley adds a burst of herbaceousness, while olive oil ensures juicy, tender kebabs. Grilled to perfection, these kebaps are served in crisp lettuce wraps for a low-carb alternative to traditional flatbreads, making them ideal for keto or gluten-free diets. Ready in under 40 minutes, this dish is perfect for a quick weeknight meal or special cookout. Don’t forget to pair it with a refreshing yogurt dip or side salad to complete the Turkish-inspired feast!
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 medium red bell pepper
- 3 large garlic cloves
- 1 medium onion
- 1 teaspoon ground cumin
- 1 teaspoon ground sumac
- 0.5 teaspoon ground red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 8 large lettuce leaves
Instructions
Begin by finely chopping the onion, red bell pepper, and garlic. You may also use a food processor to achieve a finely minced consistency.
In a large mixing bowl, combine the ground beef with the chopped vegetables. Mix thoroughly using your hands or a spoon to ensure even distribution of ingredients.
Add the ground cumin, ground sumac, ground red pepper flakes, salt, black pepper, and olive oil to the meat mixture. Mix well until all spices are fully incorporated.
Chop the fresh parsley finely and mix it into the meat mixture. This will add some freshness to the kebap.
Divide the mixture into 8 equal portions. Take each portion and form it into a long sausage shape around a metal skewer. Make sure it's evenly distributed on the skewer and press firmly to ensure it holds together during cooking.
Preheat your grill or a grill pan over medium-high heat. If you're using a pan, apply some olive oil to prevent sticking.
Cook the skewers on the preheated grill or pan for approximately 6-7 minutes on each side, or until fully cooked and slightly charred.
Once cooked, remove the skewers from the grill and let them rest for a minute before serving.
Serve the low carb Adana Kebap with large lettuce leaves which can be used as wraps. Accompany with a side salad or low-carb yogurt dip as desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 12.1 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 216 mg | 17% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2064 mg | 44% | |
*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.
