ADANA KEBAB

Adana Kebab image

This is named after the forth largest city in Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference.

Provided by Chef Jay 67

Categories Lamb/Sheep

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

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Ingredients

1 lb ground lamb
1 lb ground veal
4 teaspoons olive oil, for brushing on pita's
4 teaspoons salted butter, small cubes
1 red bell pepper, minced
1 medium yellow onion, minced
3 garlic cloves, minced
1 cup yogurt
2 medium red onions, sliced very thin
1 teaspoon sumac
1 teaspoon lemon juice
8 pieces pita bread or 8 pieces naan bread
2 teaspoons red pepper flakes
2 teaspoons ground coriander
2 teaspoons cumin
2 teaspoons black pepper
2 teaspoons kosher salt
2 teaspoons sumac, can be found in any middle eastern store.or you can omit this step

Steps:

In a large mixing bowl add lamb and veal.
Then add minced bell peppers and onions.
Add all spices and mix well.
Cover and put in fridge overnight.
Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
Place on a hot grill and cook for 3-4 minutes on each side.
Kebabs will be done when they feel spongy.
When done place kebab inside of pita.
top with yogurt sauce and sliced red onion mixture.
This can also be served with a side of Turkish Pilaf.

Nutrition Facts : Calories 655.5, Fat 31.2, SaturatedFat 12.9, Cholesterol 129.5, Sodium 1163.3, Carbohydrate 54.8, Fiber 3.8, Sugar 6.2, Protein 37.2

Samuel Rapu

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This is a great recipe for a healthy meal. The kebabs are made with lean lamb and the yogurt sauce is low in fat. I usually serve them with a side of grilled vegetables.

Kobir Khan Student

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I'm a vegetarian, so I made this recipe with tofu instead of lamb. It was delicious! The tofu was nice and crispy on the outside and tender on the inside. I'll definitely be making this recipe again.

Kamran Rao kamran

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I made this recipe with ground beef instead of lamb. It turned out great! The kebabs were still juicy and flavorful, and the yogurt sauce was the perfect complement.

Changez Baloch

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These kebabs were a little dry for my taste. I think I might have overcooked them. Next time I'll be sure to cook them for less time.

taylorduncan01

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I'm not a big fan of lamb, but I really enjoyed these kebabs. The meat was tender and flavorful, and the spices were well-balanced. I'll definitely be making this recipe again.

Adebola Evbota

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This is a great recipe for a weeknight meal. It's quick and easy to make, and the kebabs are always delicious. I usually serve them with rice and vegetables.

The Bold Way Collection

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I made this recipe for a party and it was a huge success! Everyone loved the kebabs and they were gone in no time. I'll definitely be making this again for my next party.

Paolo Mendoza

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The Adana kebab was a little spicy for my taste, but I still enjoyed it. The meat was tender and flavorful, and the yogurt sauce helped to cool down the heat.

MD Sojib Sorkar

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This was my first time making Adana kebab and it turned out great! I followed the recipe exactly and the kebabs were cooked perfectly. I'll definitely be making this again.

Khuram Ameen

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I've made this recipe several times now and it's always a crowd-pleaser. The kebabs are always juicy and flavorful, and the yogurt sauce is the perfect complement.

Jason velazquez

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The Adana kebab turned out perfectly! The meat was cooked evenly and the spices were well-balanced. I served it with rice and grilled vegetables, and it was a delicious meal.