Henry Tadevosian’s Turkish Adana Kebab

Name: Turkish Adana Kebab
Prep time: 30 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 small brown onion (peeled and finely grated); 1 red capsicum (deseeded and finely diced); 2 cloves garlic (crushed); 1 tsp salt; 1 tsp paprika; 1 tsp chilli flakes; 1/2 tsp sumac; 1/2 tsp ground cumin; 1/2 tsp black pepper; 1/2 tsp bicarbonate of soda; 1 kg lamb mince (20% fat); Melted butter (to serve, optional); Pilaf rice or bread (to serve)

Henry Tadevosianʼs Turkish Adana Kebab recipe tastes incredible. See ingredients & method below.

With its mouth-watering blend of flavours, this is a true delight for the senses, leaving you yearning for just one more bite.

A blend of ground lamb, fiery red chilli flakes, and fragrant spices, this culinary masterpiece is a true symphony of flavours. ... More

prep

cook

yield

difficulty

Pairs with

Pinot Noir

Riesling

Ingredients

1 small brown onion (peeled and finely grated)
1 red capsicum (deseeded and finely diced)
2 cloves garlic (crushed)
1 tsp salt
1 tsp paprika
1 tsp chilli flakes
1/2 tsp sumac
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp bicarbonate of soda
1 kg lamb mince (20% fat)
Melted butter (to serve, optional)
Pilaf rice or bread (to serve)

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Method

Tips

You will need to start this recipe at least 4 hours ahead of time to allow the meat to marinate. You'll also need bamboo or metal skewers - if using bamboo, soak them in water for 30 minutes first so they don't burn.

Using a sieve of cheesecloth, squeeze out as much juice from the grated onion as possible.
Place the onion and capsicum in a bowl with the garlic, salt, paprika, chilli flakes, sumac, cumin, pepper, and bicarbonate of soda and mix well until combined.
Add the mince and mix well for at least 5 minutes. Cover and refrigerate for at least 4 hours, or overnight.
Preheat the grill to high heat. Alternatively, preheat oven to 160°C fan-forced (180°C conventional), or this can be cooked in a skillet.
Roll about ½ handful of the meat mixture into a smooth ball then shape into a cylinder and thread onto a skewer. Dip your hand into warm water and squeeze the meat mixture along the skewer from top to bottom to create a long sausage-like shape.
Push down with your index finger and thumb to create ridges. These not only create a nice effect but ensure the meat stays on the skewer.
Immediately place on grill, or in oven or frying pan. If cooking at a later time, return to fridge.
If grilling, turn the skewers every 30 seconds or so until cooked through. If cooking in the oven, place on a baking tray or suspend the skewers over a tray and bake for 15–20 minutes.
For an extra touch, brush with melted butter after cooking and serve immediately.
Serve with either pilaf rice or bread.

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