Low Fat Adana Kebap
Experience the irresistible flavors of "Low Fat Adana Kebap," a healthier take on the classic Turkish dish that's bursting with bold spices and vibrant ingredients. Crafted with lean ground beef or lamb, finely chopped red bell pepper, onion, garlic, fresh parsley, and a touch of fine bulgur, this recipe delivers authentic taste without compromising on nutrition. Seasoned with cumin, paprika, and a hint of red pepper flakes, each kebap is shaped around skewers and grilled to perfection for a smoky, charred exterior. Served with refreshing lemon wedges and your favorite side dishes, this quick-to-prepare, high-protein delight is perfect for a wholesome yet indulgent meal. Whether you're hosting a backyard barbecue or looking for a weeknight dinner with a Mediterranean twist, this low-fat kebap recipe is sure to impress.
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Recipe Information
Ingredients
- 500 grams lean ground beef or lamb
- 1 medium red bell pepper
- 1 medium small onion
- 2 cloves garlic
- 30 grams parsley
- 2 tablespoons fine bulgur
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
- 4 pieces lemon wedges
- 8 pieces skewers
Instructions
Start by finely dicing the red bell pepper, onion, and garlic. Chop the parsley finely as well.
In a large mixing bowl, combine the lean ground beef or lamb with the diced red bell pepper, onion, and garlic.
Add the chopped parsley, fine bulgur, ground cumin, paprika, red pepper flakes, salt, and black pepper to the meat mixture.
Use your hands to mix everything thoroughly until well combined. Make sure the spices and all ingredients are evenly distributed.
Cover the bowl and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the bulgur to soften.
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Divide the meat mixture into 8 equal portions. Take one portion and form it around a skewer, pressing firmly to ensure it sticks. Repeat with the remaining portions.
Lightly brush each kebap with a little olive oil to prevent sticking and enhance flavor.
Place the kebaps on the grill and cook for about 4-5 minutes on each side, or until browned and cooked through.
Remove the kebaps from the grill and let them rest for a minute. Serve with lemon wedges and your choice of side dishes, like salad or rice.
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.8 g | ||
| Protein | 257.0 g | 514% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 382 mg | 29% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 4437 mg | 94% | |
*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.
