Ingredients
Scale
- 1 kg (2.2 lbs) Ground lamb
- 200–250 grams (7–9 oz) Fatty lamb (or lamb fat)
- 1 medium-sized Onion, finely grated
- 3–4 cloves Garlic, minced
- 1–2 tablespoons Red pepper flakes
- 1 teaspoon Cumin
- Salt to taste
- 1 teaspoon Black pepper
- Fresh parsley for garnish (optional)
- Metal or soaked bamboo skewers
Instructions
- Grind lamb and fatty lamb into small chunks for a better texture.
- Mix ground lamb, grated onion, garlic, red pepper flakes, cumin, salt, and black pepper in a bowl. Knead for 5-10 minutes.
- Cover and refrigerate for 30 minutes to let the flavors blend.
- Shape the mixture onto skewers, pressing it firmly.
- Grill for 10-12 minutes, turning regularly until the meat is firm and reaches an internal temperature of 70°C (160°F).
- Serve with herbs, grilled vegetables, flatbread, and side dishes like bulgur salad, yogurt sauce, and pickles.
Notes
- Make sure to grind the lamb mixture at home for the best texture.
- Adjust the seasoning according to taste preference. You can add more red pepper flakes for extra spice.
- Garnish with fresh parsley for added color and flavor.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 skewer (approx. 125g)
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Adana Kebab, Turkish Kebab, Grilled Meat, Lamb Kebab, Turkish Cuisine