Turkish Adana Kebab: The Easy Way to Make It at Home

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Yellow bell pepper is similar in flavor but lower in calories, while green is more affordable.

flatbread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita adds fiber, while tortillas can be more cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Start by discussing the ingredients, emphasizing the use of ground lamb and red Fresno peppers instead of capia.

Use 2 lbs of ground lamb, which is ideal for six servings.

Finely chop red Fresno peppers, removing seeds and straining out juices to avoid moisture.

Mix the ground lamb with chopped peppers, paprika, red pepper flakes, kosher salt, and black pepper until evenly distributed.

If time allows, cover the mixture and let it rest in the fridge for a few hours or overnight to enhance flavor.

Divide the meat mixture into equal portions for skewering.

Shape each portion into a bowl and press it onto the top third of a flat skewer, spreading it down the length of the skewer.

Use damp fingers to prevent sticking while shaping the meat on the skewer.

Press and seal the top and bottom edges of the meat on the skewer to keep it from breaking apart while cooking.

Create shallow indentations along the kebab for even cooking and texture.

Cover the kebabs with stretch film while preparing the sumac onions and lavash bread.

Slice a medium red onion and mix it in a bowl with 1 tbsp of olive oil, 2 tbsp of lemon juice, 1/2 tsp of kosher salt, 1 tbsp of sumac, 1/4 tsp of aleppo pepper, and 2 tbsp of chopped parsley.

Massage the onion mixture by hand until softened and set aside to let flavors meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens