Best 2 Adana Kebab Recipes

Craving a flavorful and delectable culinary experience? Look no further than Adana kebab, a Turkish dish renowned for its juicy, tender meat and aromatic spices. This ground lamb kebab, originating from the city of Adana, has captivated taste buds worldwide with its distinct taste profile. If you're seeking an authentic and mouthwatering Adana kebab recipe, embark on this culinary journey with us. We've gathered a diverse collection of recipes, each carefully curated to deliver the perfect blend of spices, herbs, and grilling techniques. Whether you prefer traditional or contemporary variations, our guide will lead you to the ultimate Adana kebab recipe that will tantalize your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

ADANA KEBAB

ADANA KEBAB image

Categories Beef

Yield 10 people

Number Of Ingredients 11

Ingredients

Adana Kebab
700 gr veal loin minced by knife
300 gr Sheep fat (back side)
100 gr red bell peppers
cayenne pepper
salt and papper to taste
Garnishes
Grilled vegetables and sumac salsa:
Char coaled green peppers, tomatoes, onions,
Chopped coarsly and mixed with sumac and lemon juice.
tortilla brerad to wrap kebab and salsa together

Steps:

Diced red bell pepper very thin bronoise and mix well with meat and fat add pepper, salt to taste. Chill for an hour. Prepare BBQ and cook all onions pappers and tomatoes chop coarsly and mixed with a little bit olive oil lemon juice and sumac together set aside. Get long metal sticks and devide your minced meat 10 equal ball shape than using your hand top to the bottom on the metal stick your minced meat place to metal stick than cook on the fire. Heat flavor tortilla bread release your cooked meat from metal stick on to hte bread and add sumac salsa and wrap it.

Tips:

Choose the right meat: Adana kebab is traditionally made with lamb or beef, but you can also use ground chicken or turkey. If you're using lamb, make sure to use a cut with a good amount of fat, such as the shoulder or leg. This will help keep the kebab juicy and flavorful.
Grind the meat coarsely: Adana kebab is typically made with coarsely ground meat. This helps to create a more tender and flavorful kebab.
Season the meat well: Adana kebab is typically seasoned with a variety of spices, including cumin, paprika, garlic, and red pepper flakes. You can adjust the amount of spices to your liking.
Mix the meat with bulgur wheat: Bulgur wheat is a type of cracked wheat that is used to add texture and flavor to Adana kebab. Make sure to soak the bulgur wheat in water before adding it to the meat mixture.
Form the kebab skewers: Once the meat mixture is prepared, you can form it into kebab skewers. You can use metal or wooden skewers. If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using.
Grill the kebabs: Adana kebabs are typically grilled over hot coals. You can also grill them in a grill pan or on a stovetop griddle.
Serve the kebabs with your favorite sides: Adana kebabs are traditionally served with rice, grilled vegetables, and a yogurt sauce. You can also serve them with pita bread or flatbread.

Conclusion:

Adana kebab is a delicious and flavorful dish that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a new and exciting recipe, give Adana kebab a try!