Adana Iskender Kebab

—

by

mDemirhan
in

Ingredients:

For the Kebab:

  • 1 lb (450g) ground lamb or a mixture of lamb and beef
  • 1 medium-sized onion, finely grated
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes (adjust to taste for spiciness)
  • Salt and pepper to taste

For Serving:

  • Flatbreads or pita
  • Red onion, thinly sliced
  • Fresh parsley, chopped
  • Sumac (optional)
  • Lemon wedges

Instructions:

  1. Prepare the Meat Mixture:

    • In a large mixing bowl, combine the ground lamb (or lamb and beef mixture), grated onion, minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, red pepper flakes, salt, and pepper.

  2. Mix Thoroughly:

    • Use your hands to thoroughly mix the ingredients until well combined. This ensures that the spices are evenly distributed throughout the meat.

  3. Refrigerate the Mixture:

    • Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 1-2 hours. This allows the flavors to meld and enhances the taste.

  4. Shape the Kebabs:

    • Preheat your grill or barbecue. Take a handful of the meat mixture and shape it onto skewers, forming long, sausage-like kebabs. Wetting your hands can help prevent the meat from sticking.

  5. Grill the Kebabs:

    • Grill the Adana kebabs over medium-high heat for about 12-15 minutes, turning occasionally, until they are cooked through and have a nice char on the outside.

  6. Serve:

    • Remove the kebabs from the grill and serve them on flatbreads or pita. Garnish with thinly sliced red onion, chopped fresh parsley, and a sprinkle of sumac if desired.

  7. Accompaniments:

    • Serve the Adana Kebabs with lemon wedges on the side for squeezing over the kebabs. You can also add a side of yogurt or a simple cucumber and tomato salad.

Enjoy your homemade Adana Kebabs with family and friends!