Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 pound ground beef
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon red pepper flakes
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley, finely chopped
- 1/4 cup mint, finely chopped
- 1/4 cup olive oil
Special Equipment Needed:
- Skewers
- Grill or grill pan
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground lamb and beef.
2. Add the chopped onion, minced garlic, tomato paste, red pepper flakes, cumin, paprika, salt, and black pepper to the bowl.
3. Mix all the ingredients together until well combined.
4. Add the chopped parsley, mint, and olive oil to the bowl and mix again.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
6. Preheat the grill or grill pan to medium-high heat.
7. Divide the meat mixture into 8 equal portions.
8. Take each portion and mold it onto a skewer, shaping it into a long, thin sausage shape.
9. Grill the kebabs for 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
10. Remove the kebabs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan set to medium-high heat.
Serving size:
This recipe makes 8 kebabs, serving 4 people.
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 4g
Protein: 21g
Substitutions for ingredients:
- Ground beef can be substituted for ground lamb, or vice versa.
- If you don't have fresh parsley or mint, you can use dried herbs instead.
- If you don't have red pepper flakes, you can use cayenne pepper or chili powder.
Variations:
- You can add chopped bell peppers or tomatoes to the meat mixture for added flavor and texture.
- You can serve the kebabs with a side of yogurt sauce or hummus.
- You can also serve the kebabs with pita bread or rice.
Tips and Tricks:
- Make sure to refrigerate the meat mixture for at least 1 hour before grilling to allow the flavors to meld together.
- Soak the skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the kebabs, as they can become tough and dry.
Storage Instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the kebabs, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas and Garnishes:
- Serve the kebabs on a platter with a sprinkle of chopped parsley or mint.
- You can also garnish the platter with lemon wedges or sliced red onions.
Pairings and Suggested Side Dishes:
- Serve the kebabs with a side of rice pilaf or grilled vegetables.
- You can also serve the kebabs with a side of tabbouleh or fattoush salad.
Troubleshooting Advice:
- If the meat mixture is too wet, add a little bit of breadcrumbs to help absorb the moisture.
- If the kebabs are falling apart on the grill, make sure they are tightly packed onto the skewers and that the grill is not too hot.
Food Safety Advice:
- Make sure to cook the kebabs to an internal temperature of 160°F to ensure they are safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
Food History and Flavor Profiles:
Adana kebab is a traditional Turkish dish named after the city of Adana in southern Turkey. It is made with a mixture of ground lamb and beef, flavored with onion, garlic, and a blend of spices. The kebabs are typically grilled over an open flame, giving them a smoky flavor and charred exterior.
Serving Suggestions:
Serve the Adana kebab with a side of rice or grilled vegetables, and a dollop of yogurt sauce or hummus. You can also serve it with pita bread or a salad for a lighter meal.
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Region: Turkish