Main CourseDinner

Adana Kebab

Name: Adana Kebab
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 4 份
Cuisine: turkish
Ingredients: 500 g lamb mince high fat content, ideally hand-minced; 1 个 red bell pepper finely chopped; 0.5 个 yellow onion grated and squeezed dry; 2 瓣 garlic minced; 2 茶匙 red pepper flakes; 1 茶匙 smoked paprika; 0.5 茶匙 sumac; 1 茶匙 salt; 0.5 茶匙 black pepper freshly ground; 2 汤匙 fresh parsley finely chopped; 1 汤匙 olive oil

Adana Kebab is a flavorful Turkish dish featuring hand-minced lamb, seasoned with red pepper flakes and sumac, then grilled on wide skewers. The mixture is worked until it achieves a paste-like consistency, ensuring a tender and juicy result. It's traditionally served with fresh vegetables and flatbread.

Forkin 的原创食谱

总用时: 1小时 45分钟
份量: 4
难度: 中等
每份: 375 kcal

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配料

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500 glamb mince, high fat content, ideally hand-minced
1 个red bell pepper, finely chopped
0.5 个yellow onion, grated and squeezed dry
2 瓣garlic, minced
2 茶匙red pepper flakes
1 茶匙smoked paprika
0.5 茶匙sumac
1 茶匙salt
0.5 茶匙black pepper, freshly ground
2 汤匙fresh parsley, finely chopped
1 汤匙olive oil

厨具

grill · skewers · large mixing bowl

做法

分步操作

1
In a large mixing bowl, combine the lamb mince, red bell pepper, squeezed onion, minced garlic, red pepper flakes, smoked paprika, sumac, salt, black pepper, and fresh parsley.
约 3分钟
烹饪提示： Squeezing excess liquid from the grated onion prevents the kebab mixture from being too wet, which helps it stick to the skewers.
2
Knead the mixture vigorously for at least 10-15 minutes until it becomes a cohesive, paste-like consistency and starts to feel sticky, indicating the proteins have properly bound.
约 15分钟
烹饪提示： The thorough kneading is crucial for achieving the characteristic texture of Adana Kebab, preventing it from falling off the skewers.
3
Cover the bowl and refrigerate the kebab mixture for at least 1 hour to allow the flavors to meld and the mixture to firm up.
约 1小时
烹饪提示： Chilling helps the meat adhere better to the skewers and prevents it from cooking too quickly on the outside.
4
Preheat your grill to medium-high heat. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
约 10分钟
烹饪提示： Traditional Adana kebabs use wide, flat metal skewers, which help cook the meat evenly and prevent rotation.
5
Divide the chilled meat mixture into 4 equal portions.
约 1分钟
6
Moisten your hands with the olive oil to prevent sticking.
7
Take one portion of the meat mixture and firmly press it around a skewer, shaping it into a long, flat cylinder about 1 inch thick and 6-8 inches long.
约 5分钟
烹饪提示： Ensure the meat is evenly distributed and securely attached to the skewer to prevent it from falling apart on the grill.
8
Place the skewered kebabs on the preheated grill.
约 1分钟
9
Grill for 12-15 minutes, turning frequently to ensure even cooking, until the kebabs are nicely browned and cooked through.
约 15分钟
烹饪提示： The internal temperature should reach 71°C (160°F) for medium-well lamb.
10
Remove from the grill and let them rest for a few minutes before serving.
约 2分钟
烹饪提示： Resting allows the juices to redistribute, resulting in a more tender kebab.