Description
Adana Kebab is a traditional Turkish dish featuring spicy, juicy lamb kebabs blended with red peppers and Turkish spices. These kebabs are shaped onto skewers and cooked to perfection, offering a crispy exterior with a flavorful, tender inside. Perfect for grilling or oven-cooking, this recipe captures the authentic taste of Adana kebab with a simple yet vibrant seasoning.
Ingredients
Scale
Main Ingredients
- 2 large red Romano peppers, cored, deseeded, and cut into large chunks
- 800g lamb mince (20% fat)
- 3 tbsp Turkish mild (sweet) red pepper paste
- 1 tbsp pul biber (Turkish chili flakes)
- 3 tbsp sunflower oil
- 1½ tsp flaky sea salt
Instructions
- Prepare Peppers: Finely chop the red Romano peppers in a food processor. Transfer the chopped peppers into a sieve and press firmly to remove excess juice. Collect the drained pepper pieces into a mixing bowl.
- Mix Ingredients: Add the lamb mince, 3 tablespoons of Turkish red pepper paste, 1 tablespoon of pul biber, 1½ teaspoons of flaky sea salt, and 2 tablespoons of sunflower oil to the bowl with the peppers. Mix thoroughly and knead the mixture for 2-3 minutes until it becomes sticky. Wet your hands with cold water if the mixture sticks to your hands.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours or up to 12 hours to allow the flavors to develop and the meat to firm up.
- Shape Kebabs: Preheat your grill to high or oven to 220°C (200°C fan) / gas mark 6. Divide the mixture into 12 equal portions of approximately 85g each. For skewers, divide into 8 portions and roll each into balls. Wet your hands with cold water and form the meat balls onto skewers, pressing down evenly along the skewer so that the meat wraps tightly without any exposed metal. Alternatively, shape into 20 cm long köfte on a parchment-lined tray for oven cooking. Use a finger dipped in cold water to make indents along the kebabs for the traditional look.
- Brush with Oil: Lightly brush each kebab with the remaining 1 tablespoon of sunflower oil to enhance browning and prevent sticking during cooking.
- Cook Kebabs: Place the kebabs under the grill on the top shelf for 10-12 minutes, turning regularly to ensure even cooking and a crispy outer texture. If using the oven, bake the kebabs for 16-18 minutes until they are golden and juicy.
Notes
- Use wet hands while shaping the meat to prevent sticking and ensure even shaping.
- Allowing the mixture to chill helps the spices meld and makes shaping easier.
- You can cook the kebabs either under a grill or in a hot oven depending on your equipment.
- Serve Adana kebabs with flatbreads, fresh salad, or yogurt sauces for a complete meal.
- Adjust pul biber quantity according to your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 12 minutes (grill) or 18 minutes (oven)
- Category: Grilling
- Method: Grilling
- Cuisine: Turkish
Keywords: Adana kebab, Turkish kebab, lamb kebab, grilled lamb, Middle Eastern recipes, spicy kebabs, Turkish cuisine
