Adana kebab, the spicy and indulgent one.
These two descriptions suit and define this excellent Turkish dish.
Beef and lamb mince generously seasoned with hot pepper, chili flakes, and hot chili peppers, then baked either on metal skewers or in baking trays.
To make Adana kebab, you do not need to use bread or egg, since the main binding ingredient in this recipe is the fat of the meat.
Because in this specific recipe I did not use the fattiest cut of beef—in other words, I used chuck rather than belly—I added a larger amount of olive oil.
If you choose to use a fattier cut of beef, or if you also add lamb mince, you can reduce the amount of olive oil.
Because of its origin, Adana kebab is the spicy version of kebab. So if you love hot flavors and can handle them, add hot pepper, chili flakes, and replace the tomato paste with hot pepper paste.
The colorful peppers are essential to give the kebab moisture and flavor.
Parsley is ever-present in this dish, but I would suggest choosing coriander, because its flavor and lively note give the kebab greater intensity.
And above all, know that kebab needs strong arms—that is, very thorough kneading.
It is very easy to bake Adana kebab in a tray. You will save effort and perhaps time.
What you really should not skip when serving it is the onions with sumac, a good sheep’s milk yogurt with cream on top, as well as plenty of coriander.
Ingredients
- 800 g beef mince or a mix of beef and lamb mince
- 2 dry onions
- 3-4 garlic cloves
- 1 tsp pepper (hot if you can handle it)
- 2 tsp sweet paprika
- 1 tsp sumac
- ½ tsp cumin
- 1 tsp salt
- 150 g tomato juice (optional)
- 1 tbsp tomato paste or pepper paste (I used hot pepper paste)
- a few sprigs of parsley or coriander
- 120 ml olive oil
- 2 tomatoes
- 2 green horn peppers
- 2 Florina peppers
- 1 yellow pepper
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Instructions
In a blender, cut one dry onion into pieces, add the garlic and the coriander sprigs, quarter one tomato, and also cut into pieces one green horn pepper, one Florina pepper, and one yellow pepper.
Purée them.
Pour the vegetable mixture into a large bowl together with the minced meat.
Add the spices and the salt.
Add half the olive oil.
Add half the tomato juice.
Also add half the tomato paste or pepper paste, if using.
Knead well with your hands.
Set the meat mixture aside.
Grease a baking tray.
Spread the meat mixture in the tray to a thickness of 2 to 3 centimeters.
Leave some empty space at one side of the tray and place the vegetables there to bake.
Cut the second dry onion, 1-2 peppers, and 1 tomato into pieces.
Using a knife or a dough cutter, score the kebabs.
Add the remaining tomato paste or pepper paste to the leftover tomato juice. Pour in the remaining olive oil as well and mix thoroughly.
Spread this mixture over the kebabs.
Bake the kebabs in a preheated oven at 180°C for 35 to 45 minutes. The kebabs should be nicely browned but not dried out.
Serve the kebabs on souvlaki pita or Arabic flatbread together with yogurt, tomato, coriander, and onion.
You can also serve the kebabs on their own with yogurt and the roasted vegetables.
A very good idea is to make finely chopped dry onion with plenty of sumac, which is the ideal accompaniment for kebabs.
If you want to have your own homemade flatbreads with the kebabs, see the recipe for handmade pitas.
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