What is Adana Kebab?
Adana kebab is a very famous type of Arabic food. Adana is a city located in the south Turkey, and it’s well known for its kebab. It is mostly made ground lamb meat. The minced lamb is mounted on a skewer and grilled on charcoal. The recipe is seasoned with onion, garlic, sumac and red chilli flakes. This middle eastern cuisine is accompanied by roasted tomatoes, green or red peppers, sliced onions, and parsley.
Adana Kebab is mostly served with naan bread, pita bread or cooked basmati rice.
In a large bowl, add the lamb, onion, parsley, Aleppo Pepper, cumin, salt, garlic, sumac, pepper paste, black pepper and cinnamon. Use your hands to thoroughly mix the kebab mixture.
Tip: Don't over process the meat while blending in the food processor. Otherwise, it'll become sticky and difficult to work with. Definitely wet your hands before you handle the meat. Keep a small bowl of water handy to wet your hands whenever the mixture becomes too sticky. It'll be easier to place it on the skewer and grill too.
Divide the meat into equal portions. Mould each around a ten-inch skewer, making 8 inch long slightly flattened sausage shapes. Transfer the meat balls (kebabs)
Transfer the kebabs in the platter and refrigerate for at least 2 hours. Preferably, refrigerate them overnight.
In a grill pan, spread oil evenly and heat the pan. Place tomato wedges on the side to grill.
Place the kebabs and cook, in rotation for 6-8 minutes, until evenly brown. Transfer to a clean plate and let it rest for a few minutes. Meanwhile, heat the naan or pita bread, or cook basmati rice. Let the tomato wedges get grilled until they turn soft.
Serve the lamb kebab hot with tahini sauce/ labneh on the side. Relish with piping hot basmati rice and pita bread.