Adana Kebab Lamb Skewers
Adana Kebab is a true institution in Turkey, originating from the city of Adana. These minced lamb skewers, generously spiced and flavored with cumin and chili, transport you straight to the heart of Istanbul's bustling markets. The meat is so tender and flavorful that it melts in your mouth, especially when grilled to perfection. Accompanied by warm bread and a crunchy onion salad, these skewers make for a convivial and authentic meal. Give in to this recipe that smells of charcoal and oriental spices!
Ingredients
- Minced lamb (shoulder or leg)800 g
- Onion1 large
- Garlic3 cloves
- Hot pepper flakes ( pul biber )2 tbsp
- Ground cumin1 tbsp
- Sweet paprika1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh chopped parsley1/2 bunch
- Metal or wooden skewers8
Instructions
- 1
Finely chop the onion and mince the garlic. In a large bowl, mix the minced meat with the onion, garlic, parsley, cumin, paprika, hot pepper flakes, salt, and pepper. Knead the mixture by hand for 5 to 10 minutes until it reaches a homogeneous, sticky consistency.
- 2
Divide the mixture into 8 equal portions. Shape each portion around a skewer into a long sausage about 2 cm thick. Press the meat firmly so it sticks to the skewer.
- 3
Preheat your grill or barbecue over high heat. Lightly oil the skewers to prevent sticking.
- 4
Grill the skewers for 4 to 5 minutes on each side, turning regularly, until nicely browned and cooked through. Avoid overcooking to keep them juicy.
- 5
Meanwhile, prepare the accompaniments: Turkish flatbread (pide) and a sumac onion salad (sliced onions, sumac, parsley, lemon).
- 6
Serve the skewers hot with the bread and onion salad. Squeeze a little lemon over the meat before eating.
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