Lamb Adana Kebap

Adana kebab takes its name from the city of Adana in southern Turkey. However, the origin of this flavor is not limited to a geographical region; It is also a reflection of the rich tradition of Turkish cuisine. Adana kebab, where red meat is expertly combined with spices, leaves an unforgettable mark on the palate.

Lamb Adana Kebab

Lamb Adana kebab is a variant of the traditional Adana kebab made using lamb meat. This version combines the special flavor of lamb with the spicy and spicy character of Adana kebab.

Materials:

500 grams of minced lamb

2 spoonful butter

2 tablespoons isot (chili pepper)

1 tablespoon chili pepper

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1 medium onion

4-5 cloves of garlic

1 tea glass of water

Garnishes of your choice (lettuce, spring onion, tomato, etc.)

Preparation:

Place the ground lamb in a mixing bowl.

Grate the onion and crush the garlic and add it to the minced meat.

Melt the butter, add isot and fry for a while. Add the roasted isot to the minced meat.

Add chili pepper, salt, black pepper and cumin and mix the ingredients thoroughly.

Knead the minced meat mixture. The kneading process ensures that the minced meat meets the spices and other ingredients homogeneously.

Let the mixture rest for a while, during this time the spices will penetrate the meat better.

Then shape the minced meat into skewers and wrap them.

Prepare the barbecue and start cooking on embers. Cooking on embers reveals the unique flavor of lamb meat.

Cook the lamb Adana kebab by roasting it on embers.

Before serving, you can wrap the kebabs with bread or lavash and serve them with your preferred side dishes.

Lamb Adana Kebab Tips

Adana kebab, made using lamb meat, carries the unique flavor of lamb and generally has a lighter taste profile.

You can adjust the amount of spices according to your taste and let the kebabs rest in the refrigerator for a while before cooking. The resting process helps the ingredients to mix together and the flavor to settle well.

Lamb Adana kebab can be served with fresh vegetables or yoghurt sauce.

How to Cook Adana Kebab?

Meat Selection:

Fatty ground beef is preferred for Adana kebab. Fatty minced meat makes kebabs more delicious and juicy.

Spice Balance:

Adjust the amount of spices according to your taste. However, do not forget the bitterness that is characteristic of Adana kebab. In addition to chili peppers, the use of isot (chili flakes) is also important.

Kneading Technique:

Knead the minced meat and spices thoroughly. This ensures that the ingredients are mixed homogeneously and the flavor of the kebabs is evenly distributed in each piece.

Resting:

Cover the kneaded mixture with stretch film and let it rest in the refrigerator for at least 2 hours. Resting time helps the spices penetrate the meat thoroughly.

Bottling:

Divide the kebab pieces to be skewered equally and wrap them tightly in the palm of your hand. This ensures that the kebabs do not lose their shape.

Barbecue and Ember Preparation:

Create a barbecue using charcoal. Since Adana kebabs are cooked on embers, coal quality is important.

Cooking time:

Cook the kebabs on the embers, turning them occasionally. Slow cooking allows the flavor to fully develop without losing the water in the meat.

Garnish and Presentation:

While serving the kebabs, prepare garnishes such as fresh lettuce, onions, tomato slices and lemon. This completes the balance of flavor.

Bread and Lavash:

Usually serve Adana kebabs between hot bread or lavash. This helps the kebabs retain their juices.

Balance and Fine Tuning:

Feel free to adjust the amount of each ingredient and technical details to your own taste. Cooking kebab is a process that requires gaining experience over time.