What is the difference between Adana and Shish kebab?

Adana kebab is made with ground meat (usually lamb) mixed with spices and shaped onto wide, flat skewers, while Shish kebab features chunks of marinated meat (often lamb, chicken, or beef) threaded onto round skewers. Adana is known for its spicier profile with distinctive red color from pepper paste.

Can I make turkish kebab without a grill?

Yes! While traditional turkish kebab is grilled over charcoal, you can achieve excellent results using a cast-iron skillet, broiler, or even an electric grill. The key is high heat to sear the outside quickly while keeping the inside juicy.

Why is my kebab falling off the skewer?

This typically happens when the meat mixture isn't kneaded enough, the fat content is too low, or the mixture wasn't chilled adequately before forming. Ensure you knead for 5-7 minutes until sticky, use meat with about 20% fat, and refrigerate the mixture before shaping.

What's the best meat to use for authentic turkish kebab?

Traditional turkish kebab uses lamb or a lamb-beef mixture (80/20 ratio). The ideal cut for lamb is shoulder meat due to its fat content and flavor. If using beef, chuck with additional fat works well. Always ensure the meat is freshly ground for best texture.

Can turkish kebab be prepared in advance?

Absolutely! You can prepare the meat mixture up to 24 hours in advance and keep it refrigerated. In fact, longer marination enhances the flavors. You can also shape the kebabs a few hours before cooking and keep them covered in the refrigerator.

What are the traditional accompaniments for turkish kebab?

Authentic turkish kebab is typically served with thin lavash bread, sumac-sprinkled onions, grilled tomatoes and peppers, fresh herbs (parsley, mint), and yogurt-based sauces like cacık or tzatziki. Bulgur pilaf or rice often accompanies the meat as well.

Discover the Best Turkish Kebab: Authentic Taste for Today

Description

Authentic Turkish kebab with perfectly spiced ground lamb or beef, grilled to perfection and served with traditional accompaniments.

Ingredients

- 2 pounds (900g) of lamb shoulder or a mixture of lamb and beef (80/20 ratio), finely minced

- 1 medium onion, very finely grated

- 4 cloves of garlic, minced

- 2 tablespoons of tomato paste

- 1 tablespoon of red pepper paste

- 2 teaspoons of ground cumin

- 2 teaspoons of ground coriander

- 2 teaspoons of Aleppo pepper (or paprika with a pinch of cayenne)

- 1 teaspoon of sumac

- 1 teaspoon of dried oregano

- 1 tablespoon of freshly chopped parsley

- 1 teaspoon of salt

- 1/2 teaspoon of freshly ground black pepper

- 2 tablespoons of ice-cold water

For the traditional serving elements:

- Thin lavash or pita bread

- Fresh tomatoes, sliced

- Onions, thinly sliced and sprinkled with sumac

- Fresh parsley and mint leaves

- Grilled green chilies or bell peppers

- Yogurt-garlic sauce (combine 1 cup Greek yogurt with 2 minced garlic cloves and salt)

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Instructions

1. Finely mince the meat if not already ground. Mix with grated onion and minced garlic in a large bowl until well combined, aiming for a smooth, paste-like texture.

2. Add tomato paste, red pepper paste, cumin, coriander, Aleppo pepper, sumac, oregano, chopped parsley, salt, pepper, and ice-cold water. Mix until evenly incorporated.

3. Knead the mixture by hand for 5–7 minutes until it becomes sticky and cohesive. The consistency should be slightly tacky and able to hold shape on a skewer.

4. Cover and refrigerate the meat mixture for at least 4 hours or overnight to allow the flavors to meld and the texture to develop.

5. Bring the mixture to room temperature for 30 minutes. Wet hands with cold water, then shape the mixture around flat skewers (for Adana) or into oblong balls on round skewers (for Shish).

6. Preheat grill to high heat (about 450°F/230°C). Use charcoal for smokiness if possible, or a gas grill or hot cast-iron griddle. Clean and oil the grates to prevent sticking.

7. Grill kebabs for 3–4 minutes per side, flipping only once to create a charred crust and maintain juiciness.

8. Let the kebabs rest for 2–3 minutes before serving. Warm lavash or pita on the grill during this time for the perfect pairing.

Notes

This recipe captures the essence of Turkish street food with carefully balanced spices and authentic preparation methods.

Prep Time: PT30M
Cook Time: PT20M
Category: Main Course
Method: Grilling
Cuisine: Turkish