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Easy Spiced Turkish Adana Lamb Kebabs Recipe Perfect for Grilling at Home

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This easy spiced Turkish Adana lamb kebabs recipe delivers authentic flavor and juicy texture with simple ingredients and straightforward grilling, perfect for busy weeknights or outdoor gatherings.

Ingredients

Scale
  • 500g (1.1 lbs) ground lamb with about 20% fat
  • 1 medium onion, finely grated
  • 3 cloves garlic, minced
  • 1 small red bell pepper, finely chopped (optional)
  • 1 tsp red pepper flakes
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp sumac (optional)
  • 1 ½ tsp salt (kosher or sea salt recommended)
  • ½ tsp freshly ground black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp olive oil
  • Flat metal skewers or bamboo skewers (soaked if bamboo)

Instructions

  1. Prepare the onion and garlic: Finely grate the onion and squeeze out excess liquid to avoid soggy kebabs. Mince the garlic finely.
  2. Mix the meat and spices: In a large bowl, combine ground lamb, grated onion, minced garlic, red pepper flakes, smoked paprika, cumin, sumac, salt, black pepper, and chopped parsley. Add olive oil last. Gently mix with clean hands until just combined, avoiding overworking.
  3. Shape the kebabs: Divide mixture into 8 equal portions. Wet hands slightly and mold each portion around a skewer into a long, thin sausage shape about 6 inches long and 1 inch thick. Press firmly but gently.
  4. Rest the kebabs: Place skewers on a tray and refrigerate for at least 15 minutes to help bind the meat.
  5. Preheat grill: Heat grill to medium-high (about 400°F / 200°C). Lightly oil grates to prevent sticking.
  6. Grill the kebabs: Cook skewers on grill for 5-6 minutes per side, turning carefully with tongs. Aim for a nicely charred exterior and internal temperature of 160°F (71°C) for medium doneness.
  7. Rest and serve: Let kebabs rest off heat for a few minutes to redistribute juices before serving.

Notes

Do not overmix the meat to keep kebabs tender. Soak bamboo skewers for 30 minutes before grilling to prevent burning. Turn kebabs gently on the grill and avoid pressing down to keep them juicy. Kebabs can be shaped ahead and refrigerated up to 24 hours before grilling. For extra flavor, brush with olive oil and lemon juice during last minutes of grilling.

Nutrition

Keywords: Adana kebabs, Turkish lamb kebabs, grilled lamb kebabs, easy kebab recipe, spiced lamb kebabs, summer grilling, Middle Eastern kebabs

Find it online: https://rowanrecipes.com/easy-spiced-turkish-adana-lamb-kebabs-recipe-perfect-for-grilling-at-home/