Turkish-Style Grilled Adana Kebap
A flavorful and spicy grilled meat dish, inspired by the classic Turkish street food. Marinated in a mix of spices and yogurt, served with a side of grilled mushrooms.
Ingredients
- ●500g Adana kebap mix (ground lamb and beef)You can also use ground beef or a combination of beef and lamb
- ●200g YogurtPlain or flavored, your choice
- ●2 tbsp Olive oilFor brushing the grill
- ●2 tbsp Lemon juiceFreshly squeezed or bottled
- ●4 cloves GarlicMinced or crushed
- ●1 tsp PaprikaSweet or smoked, your choice
- ●1 tsp SaltTo taste
- ●1/2 tsp Black pepperTo taste
- ●4 Portobello mushroomsSliced or whole, your preference
- ●1 bunch Fresh parsleyChopped or whole, for garnish
Instructions
- 1
1. In a large bowl, combine the Adana kebap mix, yogurt, olive oil, lemon juice, garlic, paprika, salt, and black pepper. Mix well with your hands until just combined.
- 2
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 3
3. Preheat your grill to medium-high heat.
- 4
4. Remove the kebap mix from the refrigerator and let it sit at room temperature for 10-15 minutes.
- 5
5. Thread the kebap mix onto skewers, leaving a small space between each piece.
- 6
6. Brush the grill with olive oil to prevent sticking.
- 7
7. Grill the kebap skewers for 8-10 minutes per side, or until cooked through.
- 8
8. Meanwhile, brush the portobello mushrooms with olive oil and season with salt and pepper.
- 9
9. Grill the mushrooms for 3-5 minutes per side, or until tender and slightly charred.
- 10
10. Serve the grilled kebap skewers hot, garnished with chopped fresh parsley and a side of grilled mushrooms.