I remember first having Adana kebab on our visit to Turkey in 2015. Then later on our visit to London and Germany the following year we had a lot of Turkish food. The name Adnan’s comes from the city in Turkey where these kebabs originated. Adana kebabs are very similar to Pakistani seekh kebabs but I enjoy these more because I don’t get heartburn after eating these mainly because these kebabs don’t use ginger garlic and the freshness from parsley elevates the flavor of these kebabs.
To think of a dinner menu every night is a struggle for everyone, and even bigger struggle is when we get tired of eating the same old things everyday. That’s when these kebabs will come in handy. They are not a lot of work and can be frozen for meal prep or future use.
These are perfect for kids school lunches, entertain with these flavor bombs and share with neighbor’s. These can be baked in the oven and finished off in the broiler in the winter months and perfect for grilling in the summer.
These are best served with a rice pilaf, meze, grilled veggies and Turkish bread. I made pide bread which is a Turkish specialty! Recipe to follow.
This recipe is inspired by the restaurants I have dined at and independent research of the flavor profile.
I have used medium ground beef chuck in this recipe. It can be made with 1:1 beef lamb ratio, lamb only and chicken as well. If using lamb make sure to use tail fat as lamb can dry out fairly quickly and do a mix of dark and white meat if using chicken for succulent kebabs.
I hope you guys give this recipe a try, and enjoy it as much as our family does. Please don’t forget to subscribe to the blog, like, comment and share with family and friends.
Time: 1 hr
1 1/2 lb ground beef (chuck)
1 handful parsley
1/2 cubanelle pepper
1 tbs paprika
1/2 tbs black pepper
1 tbs roasted ground cumin coriander
1 tbs cayenne pepper
1 tsp hot marash pepper
1 tsp kefta spice blend
1 tbs sumac powder
Salt to taste
Oil as needed
In a bowl marinate ground beef with all the spices and than add finely chopped parsley, onion, cubanelle pepper to the beef and mix well.
Press the meat on the skewers by hand and let it set for 15 minutes before cooking.
Preheat the oven at 350 degrees.
Place the skewers on a cookie sheet from one end to another, so when the meat cooks the juices can fall inside the cookie sheet. Brush the kebabs with olive oil on each side and slide them in the oven.
Cook for 5-7 minutes on each side, and broil on high for the last 3 minutes until done.
Serve hot with meze, pide bread, and rice pilaf.
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