Low Sodium Adana Kabab
Indulge in the bold, smoky flavors of Turkish cuisine with this Low Sodium Adana Kabab recipe, a heart-healthy twist on the traditional favorite. Made with a blend of ground lamb and beef, this dish is infused with aromatic spices like cumin, paprika, and dried mint, while fresh red bell peppers, onions, and garlic add depth and a vibrant taste. Perfectly molded onto skewers and grilled to perfection, these tender kababs boast a charred, savory exterior without relying on excessive salt. Easy to prepare with a quick marination process, this recipe is ready in under an hour and pairs beautifully with grilled vegetables or a crisp, refreshing salad. Perfect for health-conscious foodies and fans of Mediterranean-inspired meals, this dish guarantees big flavor with minimal sodium.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 300 grams Ground beef
- 1 medium Red bell pepper
- 1 large Onion
- 3 cloves Garlic
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried mint
- 1 teaspoon Red pepper flakes
- 2 tablespoons Olive oil
Instructions
Start by finely chopping the red bell pepper and onion. Ideally, you want them to be as fine as possible to blend well with the meat mixture.
Mince the garlic cloves and set aside.
In a large mixing bowl, combine the ground lamb and ground beef.
Add the chopped bell pepper and onion, along with the minced garlic, to the meat mixture.
Sprinkle in the paprika, ground cumin, black pepper, dried mint, and red pepper flakes.
Drizzle the olive oil over the mixture.
Using your hands, thoroughly combine the ingredients until you have a consistent mixture. Make sure the spices and vegetables are evenly distributed throughout the meat.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
Once marinated, divide the mixture into 8 equal portions. Using your hands, mold each portion onto a skewer to form long, thin kebabs.
Preheat a grill or grill pan over medium-high heat.
Grill the kebabs for about 10-12 minutes, turning occasionally, until cooked through and nicely charred on all sides.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve the Low Sodium Adana Kebabs with a side of grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.5 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 269 mg | 21% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3225 mg | 69% | |
*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.
