Adana Kebab
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Sally's Blog https://sallys-blog.de/
-
- Total Time
- 50mins
-
- Serves
- 16
-
- Calories
- 650
Adana Kebabi (or spicy skewer) is probably one of the most famous kebab (meat) specialities and very popular with many people. The skewers are typically very spicy, but you can prepare them in a milder version if you like. The particularly strong flavour of this dish comes from the lamb meat and fat. Spices such as cumin, isot pepper and chilli give the kebabs an exceptional flavour. Serve with a variety of different foods like yoghurt sauce, ayvar, pita bread or even onion salad. Tips: Before you start, mince the meat and fat, and then the peppers, onions and garlic cloves using a meat grinder. If you do not have a meat grinder, you can also chop the ingredients very finely with a knife. If the meat mixture becomes too soft once mixed with the other ingredients, you can add more breadcrumbs which will absorb the moisture from the peppers, and keep the meat from falling off the skewers. I used both large adana skewers and small barbecue skewers. Just make sure that the skewers have a flat wide design, so the meat does not fall off later. User generated recipes have not been re-tested by Kenwood.
recipe updated Mar 27, 2024
Ingredients
-
- Onion
- 4
-
- Red sweet pepper
- 400 g
-
- Red onion
- 8
-
- Lemon
- 2 ½
-
- Fresh parsley
- 8 tablespoons
-
- Ground lamb
- 2 kg
-
- Breadcrumbs
- 150 g
-
- Garlic clove
- 4
-
- Chili flakes
- 8 tablespoons
-
- Black pepper
- 2 teaspoons
-
- Salt
- 8 ¼ teaspoons
-
- Ground cumin
- 1 teaspoon
-
- Urfa biber
- 2 tablespoons
-
- Lamb fat
- 500 g
-
- Olive oil
- 9 tablespoons
-
- Black pepper
- ½ tablespoon
-
- Sumac oil
- 8 tablespoons
-
- Olive oil
- as needed
Tools
-
Cooking Chef XL
-
Cooking chef xl bowl
-
Medium bowl
-
Serving plate
-
Frying pan
Step preview
- Attach the K-Beater
- Add ground lamb, breadcrumbs, onion, garlic clove, chili flakes, black pepper, salt, red sweet pepper, ground cumin, Urfa biber and lamb fat to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted - 2 min, Speed Min
- Take some of the meat mixture from the bowl and press it firmly around a skewer
- Grease your hands with a little sunflower oil so that the mixture does not stick to your fingers
- Use two fingers to press little indents into the meat
- Place the skewers onto a lined baking tray
- Freeze until needed
- Add red onion, lemon, olive oil, salt, black pepper, sumac oil and fresh parsley to a clean medium bowl
- Mix until combined
- Transfer content of medium bowl to serving plate
- Add olive oil to a clean frying pan
- Heat in frying pan - medium-high heat
- Grill each side until cooked through - approx 3 min
- Serve