TURKISH ADANA KEBAB

TURKISH ADANA KEBAB

Turkish adana kebab is one of the most famous dish of Turkish cuisine. These kebabs are made with ground lamb mince, bell pepper, chillies, coriander and mild spices. They are soft, juicy, and char grilled kebabs served with flat bread, roasted tomatoes, green or red peppers, sliced onions, and yogurt sauce.

I love Turkish cuisine because it has a perfect balance of spices in its savory dishes and delicious richness in its sweets. Turkish adana kebabs are very similar to Pakistani seekh kebab but spice level is considerably low and they are long in length. I personally like less spices and probably the reason behind my love for Turkish cuisine. Authentic way of making these kebabs is by mounting mince on iron skewer and cook it on charcoal but I find it a little tedious. I simply made them in pan and these were absolutely delicious and far easier than traditional way of cooking.

Turkish adana kebab

Try these meat special recipes also

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MUTTON ROGHAN JOSH

SPECIAL LAHORI HAREESA

This Turkish adana kebabs recipe has almost same authentic taste (though it is almost impossible to make original taste) but the smell of charcoal is missing in it. This recipe is actually my easy and simple version of adana kebabs but it is worth making it. If you love charcoal smell, you can produce it by putting a smoking charcoal in your prepared kebabs and let its smell infuse in kebabs. You can also use this recipe for making kebabs on char grill.

Be careful in adding vegetable (onion, red bell pepper, chillies, coriander) in mice because they contain water especially onions which can affect the binding power of mince. It is recommended that you squeeze water from all the chopped veggies by pressing them with your hands.

Turkish Adana kebab history

Adana is the fifth largest city of Turkey and these kebabs are named after it. This kebab is actually fusion of Turkish and Arab cultures. Originally it was known as kiyma kebabi which was first made by a vendor who passed an inspection held by Adana chamber of commerce on the spot. These kebabs are mostly made with male lamb meat which is hand minced and fat of lamb tail is included in it to make them soft and juicy. Mostly kebabs are eaten in Turkey, Arab countries, and some countries in Asia. Adana kebabs are made by mounting mince on a long and wide iron skewer and then grill them on charcoal.

Turkish adana kebab

Variations in adana kebabs

  • Originally these kebabs are made with lamb meat but we can replace it with beef or mutton.
  • I have made them in pan but it is also possible to make same kebabs on char grill. It is also possible to bake these kebabs.
  • Sumac is a spice which is frequently used in Turkish cuisine and it is little tangy in flavour. If you do not find it, you can replace it with powdered dry pomegranate seeds.
  • Mostly red bell pepper is mixed in these kebabs but any coloured bell pepper also works the same though look may differ a bit.
  • You can serve them with both flat bread and rice.

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TURKISH ADANA KEBAB

Turkish adana kebab is one of the most famous dish of Turkish cuisine. These kebabs are made with ground lamb mince, bell pepper,chillies, coriander and mild spices. They are soft, juicy, and char grilled kebabs served with flat bread, roasted tomatoes, green or red peppers, sliced onions, and yogurt sauce.
Course Side Dish
Cuisine Turkish
Keyword adana kebab recipe, kebab recipe, Turkish adana kebab, turkish adana kebab recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Equipment

  • Mixing bowl
  • Pan

Ingredients

  • 600 gm beef mince included 150 gm fat
  • 1 small onion
  • 1 small red bell pepper
  • 1 cup fresh coriander
  • 4 medium green chillies
  • 1 tbsp salt
  • 1 tbsp garlic paste
  • 1 tsp paprika powder
  • 1 tsp garam masala powder (whole spices powder)
  • 4 tbsp oil

Instructions

  • Chop onion, coriander, red bell pepper, and green chillies.
  • Squeeze water from all the vegetables.
  • Add all vegetables, salt, paprika, chilli flakes, garam masala, and garlic paste in mince. Mix all ingredients well.
  • Take some mince in hand and give it shape of kebab as shown in figure. Make kebabs out of all mince.
  • Add a little oil in pan and place kebabs in it. Fry kebabs of at least ten minutes both sides.
  • When golden red colour comes on kebabs then take them out.

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