Adana Kebab

Name: Adana Kebab
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 453.59 g ground lamb; 453.59 g ground veal; 19.71 ml olive oil, for brushing on pita's; 19.71 ml salted butter, small cubes; 1 red bell pepper, minced; 1 medium yellow onion, minced; 3 garlic cloves, minced; 236.59 ml yogurt; 2 medium red onions, sliced very thin; 4.92 ml sumac; 4.92 ml lemon juice; 8 piece pita bread or 8 piece naan bread; 9.85 ml red pepper flakes; 9.85 ml ground coriander; 9.85 ml cumin; 9.85 ml black pepper; 9.85 ml kosher salt; 9.85 ml sumac, can be found in any middle eastern store.or you can omit this step

Submitted by Chef Jay 67

"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."

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photo by Manny G.

Ready In:: 40mins
Ingredients:: 18
Serves:: 6

ingredients

453.59 g ground lamb
453.59 g ground veal
19.71 ml olive oil, for brushing on pita's
19.71 ml salted butter, small cubes
1 red bell pepper, minced
1 medium yellow onion, minced
3 garlic cloves, minced
236.59 ml yogurt
2 medium red onions, sliced very thin
4.92 ml sumac
4.92 ml lemon juice
8 piece pita bread or 8 piece naan bread
9.85 ml red pepper flakes
9.85 ml ground coriander
9.85 ml cumin
9.85 ml black pepper
9.85 ml kosher salt
9.85 ml sumac, can be found in any middle eastern store.or you can omit this step

directions

In a large mixing bowl add lamb and veal.
Then add minced bell peppers and onions.
Add all spices and mix well.
Cover and put in fridge overnight.
Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
Place on a hot grill and cook for 3-4 minutes on each side.
Kebabs will be done when they feel spongy.
When done place kebab inside of pita.
top with yogurt sauce and sliced red onion mixture.
This can also be served with a side of Turkish Pilaf.

Questions & Replies

The directions on this recipe are out of order or its all a joke: This step is never addressed: "Mix red onion,sumac,lemon juice in small bowl cover and put in fridge" (after the spices are all mixed with the meat and placed in the fridge overnight). Do I mix all this before cooking or i wash my feet with it after. Why do you bother to post a recipe if you dont care of the details.

ywanz
What is the butter for?

gabemgem

Reviews

I tried this recipe out, and what can I comment, than...delicious (!), this must be as authentic as it gets!!! thanx.

Chef OreoHead...
This was wonderful and very similar to the adana kebob I had at a restaurant one time. I left out the sumac but I'm certain that if I had used it it would be exactly like the adana kebob I was trying to recreate. I left the meat to marinade for 24 hours before cooking. I also made the yogurt sauce ahead of time but then forgot it was in the refrigerator :( !!! I will certainly make this again but next time I'll remember the yogurt and take the time to find sumac.

Queen Dana
I made up the lamb mix but this recipe reads very crazy...so I added the spices to the lamb as listed. However, I am wondering if they were to be added to the yogurt...for the sauce???? it lists yogurt....but nothing said about the spices ---only in the directions to add spices to the meat. Not a well written recipe. I think it will taste fine...but the recipe should be fixed.. PK

phyllkushner

RECIPE SUBMITTED BY

Chef Jay 67

3 Recipes

Well where do i begin,I guess growing up in a household full of great cook's like my Grandfather,Grandmother,and Mom It was inevitable that i would grow up to be a great cook like them.My Grandfather had 3 restaurants in Turkey the first one opened in 1951 at Yesilkoy Airport,the second in 1954 in the town of Beyazit University Restaurant and the third one in 1960 in Galatasaray Called Susa which is still in operation today.My family all worked there before they came to the USA in the mid 60's,and they brought all their recipes with them.I can remember as kid hanging out with my grandfather on the weekends cooking in his little Grill/Hut behind their house.Every week end weather permitting or not we grilled for the whole family.Everybody knew my Grand Pa was cooking the decadent aroma of the meats,fish,vegetable just permiated the air in our neighborhood.We as a very large family would all get together and would have a great feast of meats,fish,salad's and rice,from that moment on i knew what my goal in life was,It would be following in his foot steps as a cook.So that being said i now have 2 great kids of my own who help me cook when they come over on the weekends.My daughter Hailey and son Kaya-Owen,We have loads of fun cooking,baking cookies for school,hand rolling out the meatballs for the marinara( my son makes the tiny ones,they usually get lost in the sauce) we have loads of fun and it's easy and great to get my children involved in cooking at an early age. This is to ensure that if later on in life when they become independent and head off to college they will not starve.Myself i am currently employed by Culinart,working as the Executive Chef for Seton Hall Law University in Newark Nj and hopefully will be for a while longer,But who know's what the future holds for me? Afiyet Olsun America (Have a Great Meal) Chef Jay.

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