Adana Kebabı (Spicy Kebab)

adana_kebabı_(spicy_kebab)

Turkish cuisine is known for its rich flavors, and one of the most popular dishes is the Adana Kebabı. This spicy kebab originated from the city of Adana, located in southern Turkey. It is made from ground lamb or beef mixed with a variety of spices and formed into an elongated shape around a skewer. The meat is then grilled over an open flame, giving it a smoky char and a delicious taste.

The Adana Kebabı is named after the city where it originated. Adana is the fifth-largest city in Turkey, known for its fertile soil and agricultural products such as cotton, citrus fruits, and vineyards. It’s also famous for its hot and dry climate, which is why the locals add plenty of spice to their food to help them cope with the heat.

The ingredients used to make Adana Kebabı vary depending on the recipe, but the most common ingredients are ground lamb or beef, onions, garlic, cumin, red pepper flakes, paprika, salt, and black pepper. Some people add other spices such as sumac or dried mint to give the kebab more depth of flavor.

The preparation of Adana Kebabı is relatively simple, but it requires a bit of time and effort. The first step is to mix the ground meat with the spices and onions, usually with your hands. Then you have to knead the mixture for a few minutes until it becomes sticky and firm enough to hold its shape when molded around the skewer.

To form the kebab, you’ll need a long metal skewer, about 12 inches long. Take a handful of the meat mixture and mold it into an elongated sausage shape around the skewer, leaving some space at either end. Repeat this process until the skewer is full of kebab meat. The trick to making perfect Adana Kebabı is to mold the meat around the skewer tightly without any gaps or air pockets.

Once the kebab has been molded, it’s ready to be cooked over an open flame. Traditionally, Adana Kebabı is cooked on a mangal, which is a Turkish-style barbecue grill. The meat is placed directly over the hot coals and cooked for about 6-7 minutes on each side. It’s important to turn the skewer frequently to ensure that the meat is cooked evenly.

Once the Adana Kebabı is cooked to perfection, it’s served hot off the grill. The kebab is typically served with lavash bread, which is a thin, soft flatbread, along with tomato and onion slices. Some people also like to serve it with a side of bulgur pilaf or grilled vegetables.

In conclusion, Adana Kebabı is a delicious and popular Turkish dish that’s easy to prepare and bursting with flavor. It’s a spicy and smoky meal that’s perfect for summertime barbecues and family gatherings. Try making your own Adana Kebabı at home and experience the authentic taste of Turkish cuisine.

Ingredients:

  • 1 lb ground lamb or beef
  • 1 medium onion, grated or finely chopped
  • 2-3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon sumac
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Skewers

Instructions:

  1. In a large bowl, mix the ground meat, onion, garlic, salt, paprika, cumin, sumac, red pepper flakes, and black pepper together until well combined.

  2. Add the tomato paste, lemon juice, and olive oil to the meat mixture and mix well.

  3. Refrigerate the mixture for 30 minutes to an hour to let the flavors meld.

  4. Preheat your grill to medium-high heat.

  5. Divide the meat mixture into equal portions and shape them around long, flat skewers.

  6. Place the kebabs on the grill and cook for 8-10 minutes, turning occasionally, until well browned and cooked through.

  7. Serve the Adana kebabs hot with a side of rice, salad, or grilled vegetables, and some flatbread. Enjoy!