Adana Kebab

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recipe by Sally's Blog https://sallys-blog.de/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    650
based on 4 ratings

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 icon
    Onion
    4
  • Red sweet pepper icon
    Red sweet pepper
    400 g
  • Red onion icon
    Red onion
    8
  • Lemon icon
    Lemon
    2 ½
  • Fresh parsley icon
    Fresh parsley
    8 tablespoons
  • Ground lamb icon
    Ground lamb
    2 kg
  • Breadcrumbs icon
    Breadcrumbs
    150 g
  • Garlic clove icon
    Garlic clove
    4
  • Chili flakes icon
    Chili flakes
    8 tablespoons
  • Black pepper icon
    Black pepper
    2 teaspoons
  • Salt icon
    Salt
    8 ¼ teaspoons
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Urfa biber icon
    Urfa biber
    2 tablespoons
  • Lamb fat icon
    Lamb fat
    500 g
  • Olive oil icon
    Olive oil
    9 tablespoons
  • Black pepper icon
    Black pepper
    ½ tablespoon
  • Sumac oil icon
    Sumac oil
    8 tablespoons
  • Olive oil icon
    Olive oil
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Serving plate
  • kCook icon Frying pan

Step preview

  1. Attach the K-Beater
  2. 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
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 2 min, Speed Min
  5. Take some of the meat mixture from the bowl and press it firmly around a skewer
  6. Grease your hands with a little sunflower oil so that the mixture does not stick to your fingers
  7. Use two fingers to press little indents into the meat
  8. Place the skewers onto a lined baking tray
  9. Freeze until needed
  10. Add red onion, lemon, olive oil, salt, black pepper, sumac oil and fresh parsley to a clean medium bowl
  11. Mix until combined
  12. Transfer content of medium bowl to serving plate
  13. Add olive oil to a clean frying pan
  14. Heat in frying pan - medium-high heat
  15. Grill each side until cooked through - approx 3 min
  16. Serve
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