How To Make The Best Turkish Adana Kebab | Ep 579

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

flatbread

🥗Healthier: whole wheat pita

💰Cheaper: white bread

Whole wheat pita adds fiber, while white bread is more economical.

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest provides a similar tangy flavor at a lower cost.

Coarsely chop the brown onion, garlic cloves, and red bell pepper.

Add the chopped ingredients into a food processor and blend until a paste forms.

Strain the mixture over a bowl and squeeze out excess juice to create a thick paste.

Season the paste with 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon ground cumin, 1 teaspoon chili flakes, 1 teaspoon red sumac, and 1 teaspoon sweet paprika, then mix well.

Add the seasoned paste to 1 kilo of ground lamb (80% meat, 20% fat) and mix until well combined.

Cover the mixture with cling wrap and refrigerate for at least 4 hours or overnight.

Shape the mixture into sausage shapes on long metal skewers, using warm water to help mold the meat.

Preheat the grill to high heat and place the skewers on the grill, flipping every 30 seconds to seal the meat onto the skewers.

Grill until cooked through, then serve with grilled tomatoes, grilled chilies, and drizzle with melted butter.

Cooking Techniques

Equipment Needed

Spice Level: