Authentic Adana Kebab in the Oven Recipe Chef Salim Recipes

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.

Burn remaining hairs off the lamb meat with fire and clean the remaining parts by hand.

Chop 150 g of tail fat and put the rest in the freezer.

Remove the bones from the lamb meat, using every part of the lamb.

Cut off the fat gland at the end of the white string tendon in the leg part.

Clean all parts of the lamb without bones and add the tail fat, totaling 7.5 kg of ingredients.

Measure salt at 7 g per kg of meat, calculating for 7.5 kg, which is about 50 g of salt.

Remove seeds from red peppers and add them to the mixture.

Grind the meat and tail fat in a medium whole meat grinder once to achieve a chopped consistency.

Add 2 spoons of hot pepper paste, 2 spoons of red pepper flakes, a little garlic powder, and a little soy sauce to the ground meat mixture.

Add 300 g of water and mix the ingredients for 3 to 4 minutes until the mixture holds together.

Spread the mixture evenly on a tray without shaping or skewering.

Wet hands slightly and smooth the top of the mixture, then slice it into kebab-sized pieces, creating 36 pieces in total.

Preheat the oven to a high temperature and place the tray inside.

Turn the tray when the kebabs start to brown and cook for an additional 10 minutes.

Prepare a salad using arugula, purple cabbage, carrot, radish, red beet, and parsley with a dressing of lemon juice, vinegar, pomegranate molasses, and olive oil.

After the kebabs are cooked, cut them again with a knife to separate them.

To infuse smoke flavor, burn pieces of pinewood, place them in a small steel container inside the kebab tray, and close the lid.

Repeat the smoking process three times at 5-minute intervals.

Serve the kebabs in portions of 1.5 kebabs each, alongside milk corn soup and pasta with tomato sauce, or as a wrap with salad and kebab juice.

Cooking Techniques

Equipment Needed

Spice Level: