THE BEST LAMB KEBAB | ADANA KEBAB

This Adana Lamb Kebab recipe is guaranteed to convert all the lamb haters out there! There is no gamey flavor, it's juicy, spicy, and super flavorful. Serve it however you'd like, but it's best eaten piping hot off the grill!

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Ingredients:

Adana Kebab (makes about 10 skewers)
- 2 lbs ground lamb 75/25 fat content (or 80/20 if you can't find it)
- 1 yellow onion
- 3 cloves garlic
- 1/4 cup chopped parsley
- 1 red Fresno chile pepper
- 1 heaped tablespoon hot red pepper paste
- 1 tablespoon Aleppo pepper
- 1 teaspoon cayenne pepper
- 20 grams of salt (about 1 tablespoon)

Grilled Vegetables
- Tomato
- Onion
- Anaheim Pepper

Garnish Salad
- 1/2 white onion
- Chopped parsley
- Salt
- Sumac

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Stock Media provided by SunwoodSymphonies / Pond5
Stock Media provided by Sound_background / Pond5
Stock images provided by Depositphotos

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[nicolecooper]

This is the best explanation of how to make adana kebabs!! Good job.

[ireneisabel]

First time seeing your videos/channel. Can’t wait to try this recipe. Looks delicious!

For the video itself, I thoroughly enjoyed it! Something so comforting about it. These days it’s hard to watch a video longer than 2 minutes bc of being so used to short videos now. And for longer videos I usually skip or watch at 2x speed. But I actually watched the entire video from start to finish, no speed up, no skipping. Really enjoyed the way this video was made. Great work.

[madlensetian]

Great recipe and presentation! Yum, yum!

[luckylock]

I basically take a food processor and emulsify the meat mixture throw in a bit of crushed ice to keep things cool. It comes out very uniform and will not break when i put them on skewers

[meaty]

Omg i am definitely going to do this. Looks amazing. Thank you for sharing

[SgtRocko]

WHOA! AWESOME - not only do I now have a fantastic source for Armenian recipes, I have a new twist for Ćevapčići!!! THANK YOU!!! Subscribed and liked!!!

[arletteboghgegian]

love this, so delicious. tzerkerout talar shahan jan.

[rogerhodges]

Great video. The tip about processing and drying the onion made the whole video worthwhile. I also like the onion salad preparation. The recipe itself, is way too hot for me.

[peggyishkhanian]

So appetizing! I am craving Adana kebab now 😅

[kutaycan-pdf]

Although this dish looks good, it resembles köfte on a skewer more than Adana kebab. Adana kebab holds significant cultural importance for me as my father is from Adana, and we have a tradition of visiting the region every summer, exploring numerous local kebab shops. As far as I know, Adana kebab traditionally consists only of red peppers, chilies, and meat. However, your inclusion of onion and garlic, which have a tenderizing effect on proteins also help homogenizing the mixture. Also you are adding a considerable amount of natural sugars and fibre with them. It's important to keep these considerations in mind.

Furthermore, the method you mentioned, involving the mincing of meat using large knives, tends to result in chunkier pieces of under-worked mince, known as "zırh mince, " where "zırh" also refers to the knives used for mincing. Consequently, with the addition of sugar, the homogenized mixture, and the smoother mince, your kebab developed a crust on the grill, trapped air inside, and inflated slightly.

Ideally, an Adana kebab should have a flaky texture while still being able to hold itself together. And the mastery of doing it right lies exactly here. If you ever travel to adana you should definetely try a small shop called "Elem Kebap" the one in Yüreğir region. The best one I've ever had by far. While this sounds like an add it's just that I appetized myself writing this and wanted to share.

[garyrejebian]

For your next video will you make the kebab that is served with 'kunkiar bayendi'? That's the smoke roasted eggplant puree whipped with a roux of flour and butter? Awesome

[sandracrasto]

Shahan, I have a gas grill and at what temperature should I grill these kababs. I am craving to make these Kababs.

[arkas]

Although you married science to tradition, kebab succeeded.

[syed]

Cann you please link the knife you using and if it's a good knife thanks

[SuperWhatevah]

You should also label this as Cilicia Kebab, otherwise, people gonna think it's a recent/modern recipe and there are a lot of people who are familiar with Cilicia (the name) from the Bible (so research how the different Bibles spell it!) Nice presentation! Love Armo food!!

[noway]

Seriously guys? An Armenian channel but mentioning NOTHING about Armenian Adana? Traditional kebab from southern portion of tur key??? At least you mentioned Armenian words or "nowadays" turkey. Shame!

[CoolJay]

Gread video Shahan. This is pretty similar to how my Armenian grandma from Adana used to make kebab, she even included the parsley. However, based on my Internet search, Turksih Adana Kebab has less ingredients.

[Krim-zpkm]

Brother as someone from Adana you use extra ingredient adana ha has only four lamb meat, lamb fat, red pepper and salt. that's it

[arlettekhederlarian]

Adana kebab is armenien kebab, my grand parents were from Adana

[brnb]

While I'm sure this is delicious, I have to state that this is NOT Adana kebab. You have included too many ingredients that are NEVER used in Adana kebab, such as garlic, onion, pepper paste, and parsley.

The traditional Adana kebab you'll find in Turkey typically consists of lamb meat, tail fat, salt, and red pepper (only if you ask for it spicy). That's all. The distinctive Adana flavor comes from the lamb meat and tail fat of that specific sheep from the region.