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Adana Kebab
A traditional Turkish specialty from Adana, this spicy lamb kebab is made with hand-minced lamb, rich lamb tail fat, and a generous amount of chili. It's known for its fiery kick and succulent texture.
🧂 食材
- 500 g Ground lamb(Ideally, use a mix of 80% lean and 20% fat for best results.)
- 100 g Lamb tail fat(This is crucial for flavor and moisture. If unavailable, increase the fat content of the ground lamb.)
- 2 tbsp Isot pepper flakes(Also known as Urfa biber. Adds a smoky, slightly sweet, and mild chili flavor.)
- 1 tbsp Red pepper flakes(Adjust to your spice preference. Use a good quality, flavorful flake.)
- 1 medium Yellow onion(Finely grated or minced, then squeezed dry to remove excess moisture.)
- 1 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, or to taste.)
- 4 wide Flat metal skewers(Wide, flat skewers are essential to hold the meat mixture.)
- for serving Lavash bread or flatbread(Warm lavash or other flatbreads are traditional for serving.)
- for serving Grilled vegetables(Such as tomatoes, bell peppers, and onions.)
- for garnish Fresh parsley(Chopped, optional.)
👨🍳 步驟
- 1
Prepare the lamb mixture: Finely mince the lamb and lamb tail fat by hand using a sharp knife. This traditional method creates a better texture than using a meat grinder. Aim for a coarse, slightly chunky consistency. If using a food processor, pulse in small batches, being careful not to over-process into a paste.
⏱️ 20 minutes - 2
Combine ingredients: In a large bowl, combine the minced lamb and fat with the isot pepper flakes, red pepper flakes, grated onion (ensure it's squeezed dry), salt, and black pepper. Mix thoroughly with your hands. Knead the mixture vigorously for about 10 minutes. This develops the proteins and helps the mixture bind together, preventing it from falling off the skewers during cooking. The mixture should become sticky and cohesive.
⏱️ 15 minutes - 3
Chill and mold: Cover the bowl and refrigerate the lamb mixture for at least 30 minutes (or up to 2 hours) to firm up. This makes it easier to handle. Divide the mixture into 4 equal portions. Wet your hands slightly with cold water to prevent sticking. Take one portion and flatten it along a wide, flat metal skewer, pressing and shaping it into a long, even kebab, about 1-1.5 inches thick. Ensure the meat adheres well to the skewer. Repeat with the remaining portions.
⏱️ 10 minutes - 4
Preheat grill: Prepare your grill for medium-high heat. If using charcoal, wait until the coals are glowing red with a light ash coating. The ideal temperature is around 200-230°C (400-450°F). Clean and lightly oil the grill grates.
- 5
Grill the kebabs: Place the skewered kebabs onto the preheated grill. Grill for approximately 5-7 minutes per side, turning occasionally, until the meat is nicely charred on the outside and cooked through. The internal temperature should reach 71°C (160°F). Be mindful of flare-ups from the fat; move the kebabs to a cooler part of the grill if necessary.
⏱️ 10-15 minutes - 6
Serve: Carefully remove the Adana kebabs from the skewers. Serve immediately on warm lavash bread or flatbread, accompanied by grilled vegetables (like tomatoes, bell peppers, and onions) and a sprinkle of chopped fresh parsley, if desired. A side of cacik (yogurt dip) or a simple salad complements the dish well.
⏱️ 5 minutes
💡 專業提示
- ✓Hand-mincing the lamb and tail fat is key to achieving the authentic texture of Adana kebab. Avoid using a meat grinder.
- ✓The lamb tail fat is essential for richness, moisture, and flavor. Don't skip it if possible.
- ✓This kebab is meant to be spicy. Adjust the amount of chili flakes to your personal preference, but remember its signature fiery character.
- ✓Kneading the mixture well is crucial for binding the meat and preventing it from falling off the skewers during grilling.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Urfa Kebab: Use less red pepper flakes and more isot pepper for a milder, smokier flavor.
- Chicken Adana: Substitute lamb with ground chicken or turkey, though the flavor profile will differ.
- Vegetarian Option: While not traditional, a spiced lentil or vegetable mixture can be molded onto skewers for a vegetarian alternative.