Turkish Adana Kebabs
Mildly spicy, tender and juicy Kebabs made from lamb minced and grilled. Served with Onion salad, garlic sauce and Turkish Bread.
Ingredients
- 500 g Lamb Mince
- 2 Green Peppers
- 1 Red Pepper
- 2 Garlic Cloves
- 1 tsp Paprika
- 1 tsp Crushed Red Chilli
- ¼ tsp Cumin Powder
- 1 tsp Salt
- 1 tbsp Oil
Instructions
- Chop peppers and garlic on cutting board until finely chopped.
- Add all the spices and mince. Using knife mix until all ingredients are combined well. Allow the mince to rest for 15 minutes.
- If you are using bamboo or wooden sticks soak them in water to prevent burning.
- Divide mince into small portions and make a ball out of mince. Slightly make it oval shape and then put it through the skewers. Starting from the top slightly press and move towards the bottom to flatten it. To make the signature indents press the kebab between thumb and index finger and move along the skewer.
- Heat a cast iron pan until hot. Pour the oil and put skewers. Cook untill done on one side and turn over. Don't over cook, it shouldn't be more than 3 minutes on each side. (see Notes for other cooking methods)
- Server Immediately with Turkish bread or pita along with garlic sauce and salad.
Notes
- Charcoal Grill (Traditional Method)
This is the most authentic way to cook Adana kebabs. Grilling over hot charcoal gives the kebabs a delicious smoky flavour and perfectly charred edges. - Oven Grill (Broiler)
Preheat your oven's grill/broiler function and place the kebabs on a wire rack or foil-lined tray. Grill until nicely browned, then carefully turn them to cook the other side. Keep a close eye on them — they can burn quickly under high heat.
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