Adana Kebabs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium onion
- 1tablespoon sumac
- 4Hungarian or Italian peppers
- 4tomatoes, halved
- 1pound lean ground lamb
- 1½cups finely chopped onion
- 2cloves minced garlic
- ½teaspoon crushed red pepper flakes
- ½cup chopped Italian parsley
- ⅛teaspoon salt
- Freshly ground black pepper to taste
- Flat bread (Afghan) or 4 pitas
Nutritional analysis per serving (2 servings)
826 calories; 55 grams fat; 24 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 12 grams dietary fiber; 20 grams sugars; 45 grams protein; 316 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
- Step 2
Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
- Step 3
Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
- Step 4
Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
- Step 5
Grill lamb kebabs on all sides, until they are browned.
- Step 6
Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.
Private Notes
Comments
My experience with ground-meat kebabs (including Adana) suggests two really important things. Fat is critical (like, 20% or 30%). And double-grinding. My Persian and Turkish friends all agree on these points. We usually use a meat grinding attachment for the KitchenAid, and start big, then fine for the second grind. You might also get away with running ground meat in the food processor a bit.
The taste is very good although not as savory as the version I've gotten in Middle Eastern restaurants. Next time I make it, I will use aleppo pepper instead of crushed red pepper and increase the sumac. It also needs more fat. In turkey, they use the fat from a lamb's tail. The main problem though is the texture. These should be almost like gyro meat. Instead, the ones I made were like soft meatloaf. This recipe needs to give more tips on technique.
A lot of work for just meh results. Basically it's spicy meatloaf on a stick with grilled vegetables.
"Hungarian or Italian peppers"? Never seen such in a grocery store, farmer's marker or other place. For those of us who do not live in Italy or Hungary, what would be good substitutes for these mysterious peppers with no names?
I bumped up the salt to 1 teaspoon and added 1.5 teaspoons of cumin powder for some added flavor. Kebabs came out quite well. Added tip - wet your hands before molding the meat on the skewers. It prevents the meat from getting stuck to your hands.
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