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Adana Kebap Recipe – Turkey Special
Adana Kebap is a famous Turkish grilled dish known for its bold, spicy flavor and juicy texture. Originating from the city of Adana, this traditional recipe features finely minced lamb mixed with red pepper flakes, spices, and herbs, then shaped onto skewers and grilled over an open flame. The result is a smoky, tender kebab with a rich and slightly spicy taste.
A staple in Turkish cuisine, Adana Kebap is typically served as a main course alongside flatbread, grilled vegetables, and fresh salads. It is often accompanied by sumac onions, yogurt, or spicy sauces to enhance its flavor. The combination of charred meat and aromatic spices makes it a favorite for kebab lovers. This authentic Adana Kebap recipe is perfect for those who enjoy flavorful grilled dishes with a true taste of Turkish cooking.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
Adana Kebap Ingredients:
- 500 g ground lamb (or lamb and beef mix)
- 1 tbsp red chili flakes
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp finely chopped parsley
- 1 tbsp olive oil
Adana Kebap Instructions:
In a bowl, combine ground meat with chili flakes, paprika, salt, and pepper.
Add garlic and parsley and mix thoroughly until well combined.
Knead the mixture for a few minutes to develop texture.
Divide into portions and shape onto skewers.
Press firmly to form long, flat kebabs.
Preheat grill or pan over medium-high heat.
Lightly brush kebabs with olive oil.
Place skewers on the grill and cook evenly.
Turn occasionally until fully cooked and slightly charred.
Cook until juicy and well browned on all sides.
Remove from heat and rest briefly.
Serve hot with flatbread and sides.
Recipe Notes :
Use lamb with some fat for juiciness.
Mix spices evenly for balanced flavor.
Shape tightly onto skewers to prevent falling.
Grill on high heat for a smoky char.
Serve hot with flatbread and sides.
