Turkish Adana Kebap
Created by Kari Ray
Turkey has a rich culinary heritage that brings about a pride for their food that is hard to rival. It stands as an influence on the cuisines of neighboring countries. The Adana Kebab, born from the fusion of Turkish and Arabic culture, is hugely popular and highly regulated in the province of Adana. Comprised of minced meat, red peppers, delicious spices, and grilled over hot coals, this is a dish worthy of their pride.
- 1 lb ground beef
- 1 lb ground lamb
- 4 cloves garlic, finely minced
- 1 lg red pepper, finely chopped
- 1 jalapeño or serrano pepper, (deseeded if less spice is desired) and finely minced
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 tbs sumac
- 1 tbs Aleppo pepper
- 2 tsp salt, or to taste
- 2 tbs olive oil
- 4 tbs ice water
- 8 flat metal skewers or wooded skewers (soaked in water)
- 2 red onions
- 2 tsp sumac
- 2 tbs red wine vinegar
- 1 small bunch of parsley, chopped
- 2-3 tomatoes, diced
- 1-2 cucumbers, diced
- Flatbread for serving
- In a large mixing bowl, combine the ground beef and lamb with all other ingredients through water.
- Knead the mixture by hand (or using a stand mixer) until it is well combined and sticky.
- Refrigerate for approximately one hour to let the flavors meld together.
- With wet hands, separate the meat mixture into 8 equal portions.
- Squeeze the meat mixture onto flat skewers (or bamboo skewers soaked in water) to form a long thin patty.
- Grill the kebabs for approximately 15 minutes, turning once, until charring begins on both sides.
- In the last 2-3 minutes of cooking, place the flatbread over the meat to heat through.
- To prepare the onion garnish, cut the red onion into thin slices and toss with vinegar and sumac
Serve kebap with flatbread, salad (lettuce, tomato, cucumber, red onions) and yogurt. Find the recipe for Sumac Spiced Red Onions here.