Adana Kabab is a famous Turkish specialty originating from the city of Adana. Made with finely minced lamb, red chili flakes, and aromatic spices, this kabab is hand-shaped onto wide metal skewers and grilled over charcoal for an authentic smoky flavor. Juicy, spicy, and incredibly flavorful, Adana Kabab is traditionally served with flatbread, grilled vegetables, onions, and yogurt, making it a perfect meal for barbecue lovers.
In a large bowl, combine the minced lamb, grated onion, garlic, red chili flakes, paprika, parsley, and salt.
Mix thoroughly for 8–10 minutes until the mixture becomes sticky and well combined.
Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Divide the mixture into equal portions and press it firmly around wide metal skewers into long, flat kebabs.
Preheat a charcoal grill or oven to 220°C (425°F).
Grill the kababs for 10–12 minutes, turning occasionally until evenly browned and cooked through.
Remove from the grill and let the kababs rest for 2 minutes before serving.
Serve hot with Turkish flatbread, grilled tomatoes, green peppers, sliced onions, yogurt, and lemon wedges.
500g finely minced lamb
1 medium onion, finely grated
2 tbsp red chili flakes
2 cloves garlic, minced
1 tsp paprika
2 tbsp chopped fresh parsley
Salt to taste
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