Best 2 Adana Kebabs Recipes

Adana kebabs are long, flat skewers of minced lamb seasoned with paprika, garlic, and cumin. It's named after the city in southern Turkey where it originated and is often served with grilled vegetables, rice, or bulgur wheat, as well as cacık (yogurt sauce) or ezme (spicy tomato-pepper relish). This flavorful dish can be cooked on a grill, in a pan, or in the oven. Also in this article, you'll discover recipes for a variety of other kebab dishes, including Urfa kebab and Turkish meatballs, as well as a recipe for the classic Turkish cacık sauce. So fire up the grill and get ready to enjoy a delicious and authentic Turkish feast!

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

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

Tips:

Choose the right meat: Use a combination of ground beef and ground lamb for the best flavor and texture. Ensure that the beef and lamb are finely ground for a smooth kebab mixture.
Season the meat well: Use a generous amount of spices and herbs to flavor the ground meat mixture. Common spices used in Adana kebabs include cumin, paprika, oregano, and chili powder. Don't forget salt and pepper!
Chill the meat mixture: After mixing the ground meat with spices and herbs, chill it in the refrigerator for at least 30 minutes. This will help the flavors blend and make it easier to form the kebabs.
Use wet hands: When forming the kebabs, wet your hands to prevent the meat from sticking. This will also help create smooth and evenly shaped kebabs.
Skewer the kebabs properly: Skewer the meat onto metal skewers, ensuring they are tightly packed but not too tightly. Leave some space between the kebabs to ensure even cooking.
Grill the kebabs over hot coals: Grill the Adana kebabs over hot coals, turning them frequently to cook evenly. The kebabs should be cooked through but still juicy.
Serve with traditional accompaniments: Serve the Adana kebabs with traditional accompaniments such as grilled vegetables, hummus, tzatziki sauce, and pita bread.

Conclusion:

Adana kebabs are a delicious and flavorful Turkish dish that can be easily made at home. With the right ingredients and a bit of practice, you can create kebabs that are just as good as those from your favorite Turkish restaurant. Fire up your grill and give this recipe a try – you won't be disappointed!