Turkish Adana Kebap
A classic Turkish dish originating from Adana, this kebap recipe is a staple of Turkish cuisine.
Ingredients
- ●500g Lamb minceHigh-quality lamb mince is essential for this dish.
- ●1 medium OnionChopped onion adds flavor and texture to the kebap.
- ●3 cloves GarlicMinced garlic enhances the flavor of the lamb.
- ●1 tsp PaprikaSmoked paprika adds a smoky flavor to the kebap.
- ●1 tsp SaltSalt enhances the flavor of the lamb.
- ●1/2 tsp Black pepperBlack pepper adds depth to the kebap.
- ●1 tsp Unique spice blendA traditional Turkish spice blend adds a unique flavor to the kebap.
- ●4-6 slices Turkish breadServed with Turkish bread, this kebap is a classic Turkish dish.
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a large bowl, combine lamb mince, chopped onion, minced garlic, smoked paprika, salt, and black pepper. Mix well with your hands until just combined.
- 3
Add the unique spice blend to the lamb mixture and mix until just combined. Do not overmix.
- 4
Form the lamb mixture into small skewers, about 1 inch in diameter.
- 5
Thread 3-4 lamb skewers onto each metal skewer, leaving a little space between each skewer.
- 6
Grill the kebap for 8-10 minutes, turning occasionally, until the lamb is cooked through and slightly charred.
- 7
Serve the kebap hot with Turkish bread and your favorite sides.
- 8
To serve, place a few slices of Turkish bread on a plate and top with a few skewers of kebap. Serve immediately.