Whole30 Adana Kebap
Elevate your grilling game with this irresistible Whole30 Adana Kebap recipe, a healthy twist on the classic Turkish favorite. Packed with the savory goodness of ground lamb and beef, this dish infuses bold flavors with a vibrant blend of cumin, paprika, and fresh herbs like parsley and mint. Finely chopped red bell pepper and onion add a subtle sweetness and texture, while cayenne delivers just the right amount of heat. Perfect for clean eaters, this recipe is Whole30-compliant, free of grains and added sugar, and completely packed with Mediterranean-inspired flavor. These kebabs are grilled to perfection, creating a smoky, juicy masterpiece that pairs wonderfully with fresh salads, vegetable sides, or cauliflower rice. Ready in just 40 minutes (plus marinating time), this dish makes weeknight dinners or summer BBQs both satisfying and healthy.
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Recipe Information
Ingredients
- 1 pound ground lamb
- 1 pound ground beef
- 1 large, finely chopped red bell pepper
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1.5 teaspoons sea salt
- 0.5 cup, finely chopped fresh parsley
- 0.25 cup, finely chopped fresh mint
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the ground lamb and beef. Ensure the meats are well incorporated.
Add the chopped red bell pepper, onion, and minced garlic to the meat. Mix thoroughly until the vegetables are evenly distributed throughout.
In a small bowl, mix together the cumin, paprika, cayenne pepper, black pepper, and sea salt. Sprinkle this spice mixture over the meat and vegetable mixture.
Add the chopped parsley and mint into the bowl. Use your hands to knead and work all ingredients together until everything is well mixed and the flavors are well incorporated.
Drizzle the olive oil over the mixture, and continue mixing with your hands until the mixture is slightly sticky.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld.
Preheat an outdoor grill or stovetop grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Divide the meat mixture into eight equal portions. With damp hands, mold each portion around a skewer, forming a flat, long kebab shape.
Grill the kebabs for about 4-5 minutes on each side, or until fully cooked, turning them carefully with a spatula or tongs.
Serve the Adana Kebap immediately, garnished with additional fresh parsley and mint if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 915 mg | 19% | |
*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.
