Turkish Adana Kebabs (Made with ground lamb and flavorful Turkish Spices)
Transport your taste buds to the bustling streets of Turkey with these delectable Turkish Adana Kebabs recipe. These kebabs are crafted with a flavorful blend of ground lamb and spices, grilled to perfection over an open flame, and served with a side of tradition and culture, making them an irresistible delight for any occasion.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Marinating Time: 2 hours
- Cooking Time: 10-12 minutes
Number of Servings
- Servings: 4-6
Ingredients
- 1 pound ground lamb
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon tomato paste
- 1 teaspoon ground sumac
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Metal skewers, soaked in water for 30 minutes
- Flatbread or pita bread, for serving
- Sliced onions, tomatoes, and parsley, for garnish
Directions
- Combine ground lamb, grated onion, minced garlic, chopped parsley, tomato paste, ground sumac, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper. Mix until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
- Preheat grill to medium-high heat (about 400°F / 200°C).
- Divide the lamb mixture into equal portions and shape each portion into a long, sausage-like shape around the soaked skewers, pressing firmly to ensure the meat sticks together.
- Place the kebabs on the preheated grill and cook for 5-6 minutes per side, or until they are cooked through and nicely charred on the outside.
- Once the kebabs are done, remove them from the grill and let them rest for a few minutes.
- Serve Turkish Adana Kebabs hot off the grill with flatbread or pita bread, sliced onions, tomatoes, and parsley for garnish.
Nutrition Information
- Calories: Approximately 250 per serving
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 70mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 20g
Historical and Cultural Significance
Adana Kebabs are a specialty of the Adana region in Turkey and are named after the city of Adana. These kebabs are renowned for their bold flavors and spicy kick, thanks to the unique blend of spices used in the marinade.
Adana Kebabs are a popular street food in Turkey and are often enjoyed with flatbread, yogurt, and fresh vegetables.
Special Tips
- Soak the metal skewers in water for at least 30 minutes before threading the meat onto them. This helps prevent them from burning on the grill.
- Serve Turkish Adana Kebabs with traditional Turkish accompaniments such as rice pilaf, tabbouleh salad, and grilled peppers for a complete and satisfying meal. For an authentic touch, serve with yogurt sauce, grilled vegetables, and a squeeze of lemon juice.
- Can’t find ground lamb? You can also use ground beef or a combination of lamb and beef for this recipe.
Download the printable recipe below
Turkish Adana Kebabs
These kebabs are crafted with a flavorful blend of ground lamb and spices, grilled to perfection over an open flame, and served with a side of tradition and culture, making them an irresistible delight for any occasion.
Ingredients
1 pound ground lamb
1 small onion, finely grated
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 teaspoon ground sumac
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
Metal skewers, soaked in water for 30 minutes
Flatbread or pita bread, for serving
Sliced onions, tomatoes, and parsley, for garnish
Directions
- Combine ground lamb, grated onion, minced garlic, chopped parsley, tomato paste, ground sumac, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper. Mix until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
- Preheat grill to medium-high heat (about 400°F / 200°C).
- Divide the lamb mixture into equal portions and shape each portion into a long, sausage-like shape around the soaked skewers, pressing firmly to ensure the meat sticks together.
- Place the kebabs on the preheated grill and cook for 5-6 minutes per side, or until they are cooked through and nicely charred on the outside.
- Once the kebabs are done, remove them from the grill and let them rest for a few minutes.
- Serve Turkish Adana Kebabs hot off the grill with flatbread or pita bread, sliced onions, tomatoes, and parsley for garnish.
Notes
- Special Tips
+ Soak the metal skewers in water for at least 30 minutes before threading the meat onto them. This helps prevent them from burning on the grill.
+ Serve Turkish Adana Kebabs with traditional Turkish accompaniments such as rice pilaf, tabbouleh salad, and grilled peppers for a complete and satisfying meal. - +For an authentic touch, serve with yogurt sauce, grilled vegetables, and a squeeze of lemon juice.
Can't find ground lamb? You can also use ground beef or a combination of lamb and beef for this recipe.
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