Low Sodium Adana Kebap
Experience the bold, smoky flavors of Turkish cuisine with this Low Sodium Adana Kebap recipe, a heart-healthy twist on the classic dish. Made with a perfectly balanced blend of ground lamb and beef, vibrant red bell pepper, aromatic garlic, and onion, this kebap is seasoned with earthy cumin, coriander, sweet paprika, and crushed red pepper flakes for a deep, complex flavor profile. Fresh parsley and mint lend a refreshing herbal brightness, while a dash of lemon adds a zesty kick. The mixture is shaped around skewers, grilled to perfection for a charred, succulent finish, and served with warm pita bread for a satisfying meal. Ideal for those looking to reduce salt intake without compromising on taste, this low-sodium recipe delivers authentic Mediterranean flavors that are bold, bright, and unforgettable. Perfect for grill nights, dinner parties, or a healthy weeknight feast!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 250 grams Ground beef
- 1 large Red bell pepper
- 4 cloves Garlic
- 1 medium Onion
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Ground black pepper
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint
- 1 small Lemon
- 2 tablespoons Olive oil
- 4 pieces Pita bread
Instructions
Start by finely chopping the red bell pepper, garlic, and onion. It is crucial to get them as fine as possible so they blend smoothly into the meat.
In a large mixing bowl, combine the ground lamb and ground beef.
Add the chopped red bell pepper, garlic, and onion to the meat mixture.
Mix in the ground cumin, ground coriander, sweet paprika, crushed red pepper flakes, and ground black pepper.
Finely chop the fresh parsley and fresh mint, then add them to the mixture.
Zest the lemon and add the zest into the bowl, followed by the juice of half the lemon.
Drizzle the olive oil over the mixture and knead everything together with your hands until all ingredients are well combined.
Cover the bowl with plastic wrap and let the mixture rest in the fridge for at least 1 hour, to allow the flavors to meld.
Preheat your grill or griddle to medium-high heat.
Divide the meat mixture into 8 equal portions and shape each portion into a long sausage-like shape around flat metal skewers (or wooden ones pre-soaked in water).
Grill the kebaps for approximately 8-10 minutes, turning occasionally to ensure even cooking. Aim for a nicely charred but moist result.
Once cooked, remove from heat and let rest for a few minutes.
Serve the kebaps hot with pita bread and enjoy with a squeeze of the remaining lemon for added brightness.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 21.0 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3797 mg | 81% | |
*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.
