Best 3 Adana Kebabs Recipes

Adana kebab, a beloved dish of Turkish cuisine, is known for its flavorful and succulent minced meat skewers. Originating from the city of Adana, this dish has become a staple in Turkish restaurants worldwide. Tender lamb or beef, seasoned with a blend of spices and grilled to perfection, creates an unforgettable culinary experience. Served with a variety of accompaniments, such as grilled vegetables, bulgur pilaf, and sauces, Adana kebab takes center stage as a delectable main course. Whether you're an experienced chef or a home cook looking for a new recipe, this guide will provide you with all the necessary information to create an authentic and mouthwatering Adana kebab in your own kitchen.

Here are our top 3 tried and tested recipes!

ADANA KEBABS

Adana Kebabs image

Provided by Marian Burros

Categories dinner, easy, main course

Time 45m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 medium onion
1 tablespoon sumac
4 Hungarian or Italian peppers
4 tomatoes, halved
1 pound lean ground lamb
1 1/2 cups finely chopped onion
2 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped Italian parsley
1/8 teaspoon salt
Freshly ground black pepper to taste
Flat bread (Afghan) or 4 pitas

Steps:

Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
Grill lamb kebabs on all sides, until they are browned.
Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.

Nutrition Facts : @context http, Calories 826, UnsaturatedFat 27 grams, Carbohydrate 42 grams, Fat 55 grams, Fiber 12 grams, Protein 45 grams, SaturatedFat 24 grams, Sodium 316 milligrams, Sugar 20 grams

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

Make and share this Adana Kebab recipe from Food.com.

Provided by ahmet g.

Categories Turkish

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

100 g ground beef
salt
1/2 teaspoon red pepper
1 cup parsley
1 cup lard

Steps:

mix all ingredients.
cook on grill 15 minutes.

Nutrition Facts : Calories 2086.2, Fat 220.5, SaturatedFat 86.3, Cholesterol 262.8, Sodium 99.7, Carbohydrate 3.9, Fiber 2, Sugar 0.6, Protein 20.4

Tips:

Choose the right meat: Use a combination of ground beef and lamb for the best flavor and texture. If you can't find ground lamb, you can substitute ground veal or pork.
Don't overwork the meat: Mix the meat gently until it is just combined. Overworking the meat will make the kebabs tough.
Season the meat well: Use a variety of spices to flavor the meat, such as cumin, paprika, and red pepper flakes. You can also add fresh herbs, such as parsley and cilantro.
Chill the meat before grilling: This will help the kebabs hold their shape on the grill.
Grill the kebabs over medium-high heat: This will help them cook evenly without burning.
Baste the kebabs with oil or marinade while they are grilling: This will help them stay moist and flavorful.
Serve the kebabs with your favorite dipping sauce: Tzatziki sauce, hummus, or tahini sauce are all great options.

Conclusion:

Adana kebabs are a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can make sure that your kebabs are juicy, flavorful, and cooked to perfection. So fire up the grill and get cooking!