Adana Kabab|Turkish Adana Kebab Recipe🤤👌
Adana Kebab (Kabob) recipe – a famous Turkish dish made with ground meat, spices, and grilled to perfection.
⸻
🍢 Adana Kebab Recipe (Serves 4)
🔹 Ingredients:
• 500g lamb mince (or beef mince with some fat – at least 20% fat)
• 1 medium onion (grated or finely chopped)
• 2 cloves garlic (minced)
• 1 red bell pepper (very finely chopped or grated)
• 1 tsp red chili flakes (adjust to taste)
• 1 tsp paprika
• ½ tsp cumin powder
• ½ tsp black pepper
• 1½ tsp salt
• 2 tbsp chopped fresh parsley
• Skewers (metal or soaked wooden)
🔹 Optional (for extra flavor):
• 1 tbsp tomato paste
• 1 tsp sumac (optional, for authentic Turkish flavor)
⸻
🔥 Instructions:
1. Prepare the Meat Mixture:
• In a large bowl, mix lamb/beef mince with onion, garlic, bell pepper, spices, salt, and parsley.
• Use your hands to knead the mixture for 5–10 minutes until sticky and well combined.
2. Chill the Mixture:
• Cover and refrigerate the mixture for 1 hour. This helps the flavors blend and makes it easier to shape.
3. Shape the Kebabs:
• Wet your hands with water or oil.
• Take a portion of the meat and press it onto the skewer, spreading it evenly and shaping it flat and long (like a sausage).
• Repeat with remaining meat.
4. Cook the Kebabs:
• Grill: Preheat a charcoal or gas grill. Grill kebabs for 3–4 minutes per side until browned and cooked through.
• Pan: Use a grill pan or skillet with a bit of oil. Cook over medium-high heat, turning to brown all sides.
• Oven: Bake at 220°C (430°F) for 15–20 minutes, turning halfway. You can broil at the end for charred effect.
5. Serve With:
• Warm pita or naan
• Grilled tomatoes and onions
• Yogurt or garlic sauce
• Rice or bulgur wheat
• Fresh salad
⸻
✅ Tips:
• Use fattier meat to keep kebabs juicy.
• Kneading the mixture is key for a firm texture.
• Wet hands/skewers help prevent sticking.
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3 Comments
Adana Kebab (Kabob) recipe – a famous Turkish dish made with ground meat, spices, and grilled to perfection.
⸻
🍢 Adana Kebab Recipe (Serves 4)
🔹 Ingredients:
• 500g lamb mince (or beef mince with some fat – at least 20% fat)
• 1 medium onion (grated or finely chopped)
• 2 cloves garlic (minced)
• 1 red bell pepper (very finely chopped or grated)
• 1 tsp red chili flakes (adjust to taste)
• 1 tsp paprika
• ½ tsp cumin powder
• ½ tsp black pepper
• 1½ tsp salt
• 2 tbsp chopped fresh parsley
• Skewers (metal or soaked wooden)
🔹 Optional (for extra flavor):
• 1 tbsp tomato paste
• 1 tsp sumac (optional, for authentic Turkish flavor)
⸻
🔥 Instructions:
1. Prepare the Meat Mixture:
• In a large bowl, mix lamb/beef mince with onion, garlic, bell pepper, spices, salt, and parsley.
• Use your hands to knead the mixture for 5–10 minutes until sticky and well combined.
2. Chill the Mixture:
• Cover and refrigerate the mixture for 1 hour. This helps the flavors blend and makes it easier to shape.
3. Shape the Kebabs:
• Wet your hands with water or oil.
• Take a portion of the meat and press it onto the skewer, spreading it evenly and shaping it flat and long (like a sausage).
• Repeat with remaining meat.
4. Cook the Kebabs:
• Grill: Preheat a charcoal or gas grill. Grill kebabs for 3–4 minutes per side until browned and cooked through.
• Pan: Use a grill pan or skillet with a bit of oil. Cook over medium-high heat, turning to brown all sides.
• Oven: Bake at 220°C (430°F) for 15–20 minutes, turning halfway. You can broil at the end for charred effect.
5. Serve With:
• Warm pita or naan
• Grilled tomatoes and onions
• Yogurt or garlic sauce
• Rice or bulgur wheat
• Fresh salad
⸻
✅ Tips:
• Use fattier meat to keep kebabs juicy.
• Kneading the mixture is key for a firm texture.
• Wet hands/skewers help prevent sticking.
Yummy 😋😋😋😋
Wao kitny mazy k hai😊