Adana Kebab
Spiced ground beef kebab grilled on skewers with a fiery kick from red pepper flakes and fresh herbs. Served with flatbread and tangy yogurt sauce for an authentic Turkish experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 32g
Ingredients
- 1 lb ground beef
- ½ medium onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp red pepper flakes
- 1 tsp cumin
- ½ tsp paprika
- ¾ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 4 pieces flatbread or pita
- 1 medium tomato, sliced
- ½ medium cucumber, sliced
- ¼ medium white onion, sliced
Instructions
- 1
Soak wooden skewers in water for 30 minutes.
- 2
In a bowl, combine ground beef, diced onion, parsley, mint, red pepper flakes, cumin, paprika, salt, pepper, and minced garlic.
- 3
Mix gently with your hands until just combined, being careful not to overwork the meat.
- 4
Divide mixture into 8 equal portions and shape each onto a skewer, creating a long, slightly flattened log.
- 5
Brush kebabs with olive oil and let rest for 15 minutes at room temperature.
- 6
Preheat grill to medium-high heat (about 400°F).
- 7
Place kebabs on grill grates and cook for 8-10 minutes, turning every 2-3 minutes to ensure even cooking and charring.
- 8
Kebabs are done when internal temperature reaches 160°F and meat is browned and slightly charred on the outside.
- 9
Mix yogurt with lemon juice and a pinch of salt to create a sauce.
- 10
Warm flatbread on the grill for 30 seconds per side.
- 11
Slide kebab meat onto flatbread and top with tomato, cucumber, and onion slices.
- 12
Drizzle with yogurt sauce and serve immediately.
Tools you’ll need
- wooden skewers
- mixing bowl
- meat thermometer
- grill
- grill brush
- tongs
- small bowl for yogurt sauce
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