| Prep: 25 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 35g | 16g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 28g | 0.8g |
Why I Love Turkish Adana Kebab
The Inspiration Behind The Adana Kebab
My fascination with Turkish cuisine began when I first laid eyes on a sizzling plate of Adana Kebab at Durumzade, a local eatery in Istanbul. The kiss of the flame, the tantalizing array of spices, and the incredibly moist ground lamb – these elements were just begging to be recreated in my own kitchen.
Your first bite into the Adana Kebab is akin to a flavor explosion. The wow-factor comes from the balanced heat of red pepper flakes and the earthy depth brought forth by the cumin. Throw in the enticing zesty touch of sumac, and the kebab instantly quintuples in deliciousness. Owing to its incredibly vibrant flavor, this recipe has become a favorite in my household – even my little ones can’t seem to get enough!
Crossing Boundaries: The Culinary Way
What really draws me to the Adana Kebab is not only its rich taste, but also how beautifully it embodies the concept of my culinary philosophy – fusion. Although it’s fundamentally a Turkish recipe, I see hints of similarity with the spice-laden dishes of my Gujarati roots. The power-packed flavor in each bite of the Adana Kebab takes me back to dishes like ‘Undhiyu’, a mixed vegetable dish prepared in winter, which bears a similar spicing style.
In the spirit of fusion, I like to serve my Adana Kebabs with a side of Gujarati cucumber salad, or ‘Khaman Kakdi’, which offers a refreshing contrast against the kebab’s robust flavor profile. This humble combination of cucumbers, peanuts, and mustard seeds, found here, mirrors the freshness of Turkish salads that commonly accompany Adana Kebabs.
A Tribute to A Culinary Passion
If there’s one chef who inspired me to step outside my comfort zone, it has to be Durumcu Ercan. His unwavering commitment to quality ingredients and attention to detail is something I aspire to emulate with every dish I create. I like to think of this Adana Kebab recipe as a tribute to his culinary legacy – a blend of authenticity and innovative exploration.
So, why do I love this Adana Kebab recipe? It’s simple, really. It is comfort wrapped in pita bread, it’s the melding of two cultures on a plate, and at its very essence, it’s a tribute to the culinary wonders of the world that continue to inspire me daily.
What You’ll Need
- 2 pounds of ground lamb
- 1 medium-size red bell pepper, finely chopped
- 1 medium-size green bell pepper, finely chopped
- 2 medium onions, finely chopped
- 6 cloves of garlic, minced
- 1 bunch of fresh flat-leaf parsley, finely chopped
- 2 tablespoons of red pepper flakes
- 1 tablespoon of ground cumin
- 1 tablespoon of sumac
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 flatbreads or pita breads
- 12 wooden or metal skewers
Method
Step One
In a large bowl, combine the ground lamb, finely chopped red and green bell peppers, chopped onions, minced garlic, and flat-leaf parsley.
Step Two
Add the red pepper flakes, ground cumin, sumac, salt, and black pepper to the mixture in the bowl. Mix all the ingredients together with your hands until they are well combined.
Step Three
Next, divide the lamb mixture into 12 equal parts. Shape each part around the end of a skewer, flattening the meat into a sausage shape that is about 1 inch in diameter and 6 inches long.
Step Four
Place the skewers on a grill that has been preheated to medium-high heat. Cook the kebabs for about 5 minutes on each side.
Step Five
To serve, slide the cooked Adana Kebab off the skewers and onto the flatbreads or pita breads. The heat from the meat will soften the bread, making it easy to wrap and eat.
Note: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
