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Adana Kebap recipe

Yields5 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 500 g regular ground lamb
 500 g regular ground beef
 200 g lamb fat (optional)
 1 tsp red pepper flakes
 1 tbsp paprika
 1 tsp salt
 1 red bell pepper (minced)
1

Combine ground lamb and ground beef in a bowl. (You can also add the optional lamb fat)
Add salt, paprika, red pepper flakes, and minced red pepper into the meat mixture. Knead everything for 5 minutes. Cover the lid and let it sit in the fridge for at least an hour.

2

Take the bowl out from the fridge and divide the mixture into 10-12 equal balls. Wet your hands with water and form each meatball into a flat kebab around steel Adana Kebap skewers or bamboo skewers.

3

Preheat oven to 220 C (400 F) and place Adana Kebap skewers on the middle rack. Cook for 20 to 25 minutes.

4

Serve Adana Kebap with rice or bulgur, sliced onions with sumac seasoning, and pita bread, lavash, naan bread or tortilla bread.

Nutrition Facts

Servings 5