Adana Kebab (Turkish Ground Meat Kebab)
A classic Turkish recipe with so much flavor. Make a heaty kebab wrap with lavash, sumac onion, tomatoes and pickles!
Servings: 8
Ingredients
- 2 lbs. Ground beef (85% lean)
- 1 Onion grated
- 1 Red bell pepper finely chopped
- 1 tbsp Red pepper paste
- 1 tbsp Pul Biber (Aleppo pepper)
- 2 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Unsalted butter melted
To Serve
- 2 cups Sumac onion
- Parsley
- 8 Lavash
- Grilled tomatoes
- Grilled long green peppers
Instructions
- In a bowl, combine the ground beef, grated onion, finely chopped red pepper, red pepper paste, pul biber, salt, black pepper, and melted butter.
- Mix thoroughly until all ingredients are well incorporated.
- Cover the bowl and refrigerate for one hour up to overnight.
Oven Method
- Preheat the oven to 375°F (190°C).
- Lightly oil the bottom of a baking sheet and spread the meat mixture into a rectangle on the sheet, about ½ inch thick.
- Using a bench scraper or knife, divide it into 8 equal portions.
- Bake for 25 minutes then switch oven to broil for an additional 3-5 minutes to brown the tops.
Grilling Method
- Divide the mixture into 8 portions and mold each portion onto wide flat metal skewers, shaping them evenly along the skewer.
- Preheat a charcoal or gas grill to medium-high heat and remove the grates.
- Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until cooked through and nicely charred.
To Serve
- Place the kebabs on lavash bread and garnish with sumac onions, fresh parsley, grilled tomatoes, and long peppers.
Video
Notes
Meat Selection: While 85% lean ground beef works well, a mix of beef and lamb can offer a more authentic flavor. Ensure the meat has sufficient fat content for juiciness.
Mixing: Knead the meat mixture to achieve a cohesive texture that holds together during cooking. Overmixing can lead to a dense mixture, so be careful to mix just until combined.
Chilling: Refrigerating the meat mixture helps firm it up, making it easier to shape and preventing it from falling apart during cooking.
Uneven Shaping: Inconsistent thickness can lead to uneven cooking. Aim for uniform shapes for best results.
Nutrition
Calories: 524kcal | Carbohydrates: 43g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 88mg | Sodium: 958mg | Potassium: 368mg | Fiber: 2g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 5mg