1/1 Photo of Adana Kebab
Chef Jay 67's Note:
This is named after the forth largest city in Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference.
My Private Note
Units: US | Metric
- 1 lb ground lamb
- 1 lb ground veal
- 4 teaspoons olive oil, for brushing on pita's
- 4 teaspoons salted butter, small cubes
- 1 red bell pepper, minced
- 1 medium yellow onion, minced
- 3 garlic cloves, minced
- 1 cup yogurt
- 2 medium red onions, sliced very thin
- 1 teaspoon sumac
- 1 teaspoon lemon juice
- 8 pieces pita bread or 8 pieces naan bread
- 2 teaspoons red pepper flakes
- 2 teaspoons ground coriander
- 2 teaspoons cumin
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 2 teaspoons sumac, can be found in any middle eastern store.or you can omit this step
- 1In a large mixing bowl add lamb and veal.
- 2Then add minced bell peppers and onions.
- 3Add all spices and mix well.
- 4Cover and put in fridge overnight.
- 5Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
- 6Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
- 7Place on a hot grill and cook for 3-4 minutes on each side.
- 8Kebabs will be done when they feel spongy.
- 9When done place kebab inside of pita.
- 10top with yogurt sauce and sliced red onion mixture.
- 11This can also be served with a side of Turkish Pilaf.
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Nutritional Facts for Adana Kebab
Serving Size: 1 (270 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 655.4
- Calories from Fat 280
- Total Fat 31.2 g
- Saturated Fat 12.9 g
- Cholesterol 129.4 mg
- Sodium 1163.2 mg
- Total Carbohydrate 54.8 g
- Dietary Fiber 3.8 g
- Sugars 6.2 g
- Protein 37.1 g
The following items or measurements are not included: