Adana Kebab
2019-10-08- Cuisine: Turkish
- Skill Level: Intermediate
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- Yield : 6
- Servings : 6
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
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Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. This kebab named after the city where this famous kebab came from Adana.
Ingredients
- 500 grams ground lamb
- 50 gr fat from lamb tail, finely chopped
- 1 red bell pepper, minced
- 1 tsp cumin
- 1 tsp crushed red pepper
- Salt to taste
- For Serving:
- 1 onion, thinly sliced
- Lavash or pita
- 1 cup picked fresh parsley leaves
- 2 medium tomatoes, thinly sliced
Method
Step 1
Mix all the ingredients together with your hands.
Step 2
Cover and put in fridge(or somewhere cool) for overnight. (Or wait for few hours)
Step 3
Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.
Step 4
Cook on a grill or oven. You can grill tomatoes and peppers as well on the side.
Step 5
Serve kebabs with warm bread, sumac onions, parsley and tomatoes.
Step 6
This can also be served with a side of Turkish Bulgur Pilaf.