Paleo Adana Kabab
Savor the rich, smoky flavors of the Middle East with this Paleo Adana Kabab recipe, a healthier twist on the traditional Turkish dish. Made with tender ground lamb, aromatic spices like cumin, sumac, and smoked paprika, and vibrant additions of red bell pepper and fresh parsley, these kebabs are bursting with bold flavor in every bite. Crafted to align with paleo principles, this recipe avoids grains and refined ingredients, making it a perfect option for those seeking a wholesome, gluten-free meal. The kebabs are expertly grilled to achieve a mouthwatering char, ensuring a juicy interior and flavorful crust. Ready in just 35 minutes, it’s an ideal choice for an elevated weeknight dinner or a show-stopping centerpiece for your next BBQ. Pair with a crisp salad or grilled veggies for a complete paleo-friendly feast! Perfect for keywords like “paleo recipes,” “healthy kababs,” and “Turkish-inspired dishes.”
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 medium red bell pepper
- 3 large garlic cloves
- 1 small onion
- 2 teaspoons ground cumin
- 1 teaspoon ground sumac
- 1.5 teaspoons smoked paprika
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Begin by finely mincing the red bell pepper and onion, ensuring they are chopped small enough to blend well with the ground meat.
Mince the garlic cloves and finely chop the fresh parsley, setting them aside.
In a large mixing bowl, combine the ground lamb with minced red bell pepper, garlic, onion, and parsley.
Add the ground cumin, ground sumac, smoked paprika, red pepper flakes, sea salt, and black pepper to the lamb mixture.
Mix the ingredients thoroughly by hand until everything is evenly incorporated, being careful not to overwork the meat.
Divide the mixture into four equal portions and form each into a long, thin kebab shape around a skewer.
Preheat a grill or grill pan over medium-high heat and lightly brush the skewers with olive oil to prevent sticking.
Grill the kebabs for about 6-8 minutes on each side, or until fully cooked and nicely charred, ensuring the internal temperature reaches 70°C (158°F).
Serve the Paleo Adana Kabab immediately with a side of fresh salad or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.1 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2447 mg | 52% | |
*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.
