Adana Kebap
Ingredients
- 1 lb. ground lamb ⓘ
- 1 lb. ground veal ⓘ
- beef ⓘ
- 1 onion, minced ⓘ
- 1/2 cup parsley, finely minced ⓘ
- 1/4 cup red bell pepper, finely minced
- 1 tsp. paprika ⓘ
- 1 Tablespoon Aleppo pepper ⓘ
- 1 tsp. crushed red pepper flakes ⓘ
- 2 garlic cloves, minced ⓘ
- 1 tbsp. whole coriander seeds, lightly crushed ⓘ
- 2 tsp. salt ⓘ
Instructions
- It's much quicker to do all the chopping in a food processor.
- The onions, parsley, and pepper need to be very finely minced or else the kebaps will fall apart.
- Combine all ingredients in a large bowl and mix well with your hands.
- Refrigerate and let marinate overnight.
- Take a 2" ball of meat and stick a skewer through.
- Hold skewer vertically and pack the meat along the length.
- I think of it as making a meat popscicle.
- Grill over charcoal until cooked through.
- Served with warm pita bread.
- Traditional side plates are yogurt and dill, lemon wedges, thinly sliced red onions with sumac, and grilled onions.
Nutrition & Diet Analysis (per serving)
549
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).