Adana kebab skewers are a popular dish from Turkish cuisine, known for their rich flavour and juicy texture.
Traditionally they are made with hand-minced lamb, but in this version I have used minced beef, which also gives a wonderful depth of flavour.
The meat is seasoned with a blend of cumin, sumac and other spices, plus onion, garlic, parsley and red pepper, which together make for an aromatic, full-flavoured kebab.
The meat is pressed around the skewers and then grilled until golden and delicious. The skewers can easily be prepared ahead and kept in the fridge until you are ready to grill.
Serve your Adana kebab skewers with pan-fried flatbreads, a crisp cucumber salad with yoghurt dressing, hummus and a fresh salad for a complete meal. Enjoy!
Which skewers can I use for Adana kebab?
To make sure the meat stays on the skewers, it is important to use flat skewers.
On round skewers the meat tends to spin around, which makes it difficult to grill evenly.
Alternatively, if you don’t have flat skewers to hand, the meat can be shaped into meatballs, patties or similar.
Adana kebab skewers with beef
Ingredients
- 600 g minced beef
- 1/2 red pepper
- 1 onion
- 2 cloves garlic, grated or crushed
- 1 handful parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp sumac – optional
- Salt and freshly ground pepper
- Salt and freshly ground pepper
- Chilli flakes, optional
Serving suggestions
- Flatbreads – click here for the recipe
- Haydari – click here for the recipe
- Creamy cucumber salad – click here for the recipe
- Bulgur salad – click here for the recipe
- Hummus – click here for the recipe
- Tzatziki – click here for the recipe
- Pasta salad with garlic – click here for the recipe
Method
- Finely chop the onion, parsley and pepper. It is important that they are finely chopped, otherwise it can be difficult to shape the meat around the skewers.Also squeeze the liquid out of the pepper – through a clean cloth or thoroughly with your hands.
- Mix the meat with the remaining ingredients, season with salt and freshly ground pepper and knead well.If the mixture has become too soft to work with, chill it for about half an hour; this makes the skewers easier to shape.
- Divide the meat into equal-sized lumps and press each one firmly together.
- Push a flat skewer through each lump, then press the meat out into a long, flat sausage shape along the skewer. Wet your palm with a little water if the meat sticks to your fingers.See the video above the recipe for the technique.
- Grill the skewers over direct heat, ideally on a griddle plate. Give them a couple of minutes on each side – depending on thickness – then, if needed, move them over indirect heat and let them finish cooking until done to your liking.
- Serve with, for example, creamy cucumber salad with yoghurt dressing, flatbreads, bulgur salad, hummus or similar.
Nutrition
Premium
Hold k*** hvor smager de godt
Hejsa
Haha hvor er det godt at høre – tak 🙂
Warm wishes, Dianna
Vildt lækre spyd!
Tusind tak altså 🙂
Warm wishes, Dianna
Kan man undlade Sumak eller erstatte det med andet? 🙂
Hej Jessica
Jeg har lavet det uden, og det kan du sagtens gøre 🙂
Warm wishes, Dianna