Adana Kebab Recipe Smoky, Spicy and Satisfying

Adana Kebab

Tasteful, spicy and very satisfying, it’s worth a unique trip to the somewhat off the beaten track city of Adana just to taste Turkey’s spiciest lamb kebab on its home turf the Adana Kebab.

Adana Kebab

Ingredients, you will need

  • 500g ground lamb
  • 500g ground veal
  • 1 red pepper, seeded and chopped1 yellow onion, peeled and chopped
  • 2 cloves of garlic, peeled and crushed
  • 2 tsp ground coriander
  • 2 tsp red chilli flakes
  • 2 tsp ground cumin
  • 3 tsp salt
  • 2 tsp black pepper
  • 2 red onions, peeled
  • 2 tsp lemon juice
  • 1 tsp sumac
  • 1 cup (250mL) yoghurt
  • 8 pieces of pita bread
  • 4 tsp olive oil
  • Handful of parsley leaves

Recipe of Adana Kebab

  1. Mix the lamb and veal together in a sizable bowl, then stir in the red pepper, yellow onion plus one clove of garlic.
  2. Stir in chilli flakes, coriander, cumin, pepper and two teaspoons of salt, then cover and then leave into the refrigerator, preferably overnight, but at least for a couple hours
  3. Slice the red onions thinly, mix in the sumac and half the lemon juice; refrigerate over night
  4. Mix the yoghurt with all the remaining lemon juice, garlic and a teaspoon of salt, to produce a sauce.
  5. When it is the perfect time to cook, shape the meat mixture into cylinders around kebab skewers.
  6. Put on a hot grill and cook for 3–4 minutes on each side. Once the kebabs are prepared, they must be slightly spongy to the touch.
  7. Baste the pita bread with essential olive oil and place it on the grill to warm through
  8. Place the kebab into the warm pita bread, add the sliced onions with sumac into the parsley, and garnish utilizing the yoghurt sauce. If you want, serve with chargrilled tomatoes and red peppers.

The call to prayer drifts from mosques and fragrant aromas waft from simple eateries concealed deep inside the city’s bazaar. Just Take a window chair with views of the chaos that is compelling and request one portion. All your senses are aroused as you wend through the busy labyrinth of Adana’s town that is old dine on the town’s signature dish.

Perform at leisure until you are satisfied; request a side order of grilled red peppers for an extra fiery hit. Adana kebab is not really a dish to be rushed and don’t go making plans for dinner. Tear off some bread that is gossamer-thin place some of the smoky, chargrilled lamb in, and then stuff full of this zesty salad of parsley, onion and sumac.

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