Turkish Adana Kebab

Adana Kebab is a famous Turkish dish known for its rich flavors and succulent texture. Here’s a detailed process to make authentic Adana Kebab:

Ingredients

• 1 kg ground lamb (preferably with a fat ratio of 25%)
• 1 large red bell pepper, finely chopped
• 1-2 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 teaspoon ground red pepper (pul biber or paprika)
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• Fresh parsley, finely chopped (optional)

Instructions

1. Prepare the Meat:

1. Place the ground lamb in a large mixing bowl.
2. Add the finely chopped red bell pepper, garlic, and onion to the meat. Ensure the vegetables are finely chopped to blend well with the meat.
3. Season the Meat:

2. Add the ground red pepper, ground cumin, ground black pepper, and salt to the mixture.
3. If you like, you can also add finely chopped fresh parsley for additional flavor.
4. Mix the Ingredients:
5. Using your hands, mix the ingredients thoroughly until everything is well incorporated. This helps to develop the flavors and ensures the kebabs hold together during cooking.
6. Shape the Kebabs:

4. Take a handful of the meat mixture and mold it around flat metal skewers, pressing firmly to ensure the meat adheres well. Shape it into long, flat kebabs, about 1-2 inches in diameter.
5. Wet your hands with water if the mixture is sticking to your hands.
6. Chill the Kebabs:
7. Place the skewered kebabs on a tray and refrigerate for at least 30 minutes. This helps the meat to firm up and hold its shape during grilling.
8. Grill the Kebabs:

6. Preheat your grill to high heat. You can use a charcoal grill for an authentic smoky flavor or a gas grill.
7. Grill the kebabs for about 10-12 minutes, turning occasionally, until they are nicely charred and cooked through. Make sure the internal temperature reaches at least 160°F (71°C).
8. Serve:

7. Serve the Adana Kebabs hot, traditionally with flatbread (such as lavash or pita), grilled vegetables (such as tomatoes and green peppers), and a fresh salad.
8. Optionally, you can serve it with a side of yogurt sauce or a squeeze of lemon juice for added flavor.

Tips

• For the best flavor, use lamb meat with a good amount of fat. The fat helps keep the kebabs moist and flavorful.
• Ensure the meat mixture is well-chilled before grilling to help it hold together.

• If you don’t have metal skewers, you can use wooden skewers, but soak them in water for at least 30 minutes before using to prevent them from burning on the grill.

Enjoy your homemade Adana Kebabs!