Adana Kebab Recipe

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.

Mix 400 g of minced lamb with 1/2 teaspoon of red pepper flakes, 1 tablespoon of chopped parsley, and 1 tablespoon of Bieber.

Cover the mixture and leave it to marinate in the fridge for at least 4 hours or preferably overnight.

Slice 1 red onion thinly and mix with 1 teaspoon of lemon juice and 1 teaspoon of sumac to make an onion salad.

Chill the onion salad in the fridge for at least an hour.

After marinating, split the minced meat into two and shape each half into long, flat kebabs about half an inch thick.

Place the kebabs onto a grill tray and cook them under a very hot grill, turning every couple of minutes for even cooking.

Add a couple of green chilies for garnish while grilling.

After about 15 minutes, the kebabs should be a lovely golden brown color.

To serve, cut lavash or thin tortilla into triangles, pour some juices from the bottom of the pan, and place the kebab on top.

Cooking Techniques

Equipment Needed

Spice Level: