Turkish Adana Kebab | How to make Adana Kabab | Kitchen Expert | KXB

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

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

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Yellow bell pepper is slightly healthier, while green is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita adds fiber, while flatbread can be less expensive.

Soak wooden skewers in water for 30 minutes to prevent burning.

Mix ground lamb with finely chopped red bell pepper, onion, garlic, parsley, cumin, red pepper flakes, salt, and black pepper in a bowl.

Knead the mixture until well combined and sticky, about 5 minutes.

Divide the mixture into equal portions and mold onto skewers, pressing firmly to adhere.

Preheat a grill to medium-high heat, about 400°F (200°C).

Brush skewers lightly with olive oil to prevent sticking.

Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until browned and cooked through.

Serve hot with pita bread, sliced tomato, onion, and lemon wedges.

Sprinkle sumac over the kebabs before serving for added flavor.

Cooking Techniques

Spice Level: