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Introduction
Adana kebap, named after the city of Adana in southern Turkey, has been a staple of Turkish cuisine for centuries. Traditionally made with lamb, this dish was created by the Yörük nomads who brought their meat-grilling techniques to the region. Our healthier version pays homage to this rich history while adapting to modern dietary preferences. By using a blend of lean beef and turkey, and incorporating traditional spices like cumin, paprika, and red pepper flakes, we've crafted a kebap that's both authentic in taste and lighter on the waistline. This dish is perfect for summer barbecues or as a protein-packed meal any time of year, offering a delicious way to explore Turkish flavors without compromising on health goals.
Ingredients
• 1 pound (450g) lean ground beef (90% lean)
• 1/2 pound (225g) ground turkey breast
• 1 medium onion, finely grated and excess moisture squeezed out
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons Urfa biber (Turkish red pepper flakes), or substitute with 1 tablespoon sweet paprika and 1 teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 whole wheat pita breads, for serving
• 1 large tomato, sliced, for serving
• 1 small red onion, thinly sliced, for serving
• 1 cup fresh parsley leaves, for serving
• Lemon wedges, for serving
• 1/2 cup low-fat plain Greek yogurt, for serving (optional)
Step 1:
In a large mixing bowl, combine ground beef, ground turkey, grated onion, minced garlic, tomato paste, Urfa biber (or paprika and cayenne), cumin, coriander, oregano, cinnamon, chopped parsley, olive oil, salt, and pepper. Mix thoroughly until well combined.
Step 2:
Cover the bowl and refrigerate the mixture for 30 minutes to allow flavors to meld and make shaping easier.
Step 3:
Preheat grill or grill pan to medium-high heat.
Step 4:
Divide the meat mixture into 8 equal portions. Shape each portion into a long, flat kebab around a metal skewer or into an elongated patty if using a grill pan.
Step 5:
Grill the kebabs for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 6:
Warm the pita breads on the grill for about 30 seconds per side.
Step 7:
Serve the kebabs with warm pita bread, sliced tomatoes, red onions, parsley leaves, lemon wedges, and optional Greek yogurt.
Q: Can I make these kebabs in the oven?
A: Yes, you can bake them on a lined baking sheet at 400°F (200°C) for about 20-25 minutes, turning halfway through.
Q: How can I make this recipe less spicy?
A: Reduce the amount of Urfa biber or cayenne pepper, or substitute with more sweet paprika for a milder flavor.
Q: Can I freeze the uncooked kebab mixture?
A: Yes, you can freeze the mixture for up to 3 months. Thaw in the refrigerator overnight before shaping and cooking.
• For a more authentic flavor, look for Urfa biber (Turkish red pepper flakes) at specialty stores or online.
• If you can't find lean ground beef, you can use regular ground beef and drain excess fat after cooking.
• For a gluten-free option, serve with lettuce wraps instead of pita bread.
• To make the kebabs easier to shape, chill the meat mixture for 30 minutes before forming.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• This recipe contains common allergens: wheat (in pita bread) and dairy (in optional yogurt). For dairy-free, omit the yogurt or use a plant-based alternative.
Place a kebab on a warm pita bread, top with sliced tomatoes, red onions, and parsley. Serve with a lemon wedge and a dollop of Greek yogurt if desired.
Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on a grill pan until hot.
Prepare the meat mixture and chop vegetables in advance to reduce active cooking time. Preheat the grill while the meat is chilling for efficient timing.
- Ensure the grated onion is well-drained to prevent the meat mixture from becoming too wet
- Don't overwork the meat mixture to keep the kebabs tender
- Allow the kebabs to rest for 5 minutes after cooking for juicier results
For a vegetarian version, substitute the meat with a mixture of mashed chickpeas, grated zucchini, and chopped mushrooms. For a spicier kebab, increase the amount of Urfa biber or cayenne pepper.
Serve with a cold Ayran (Turkish yogurt drink) or a light, crisp white wine like Sauvignon Blanc. A simple shepherd's salad (chopped tomatoes, cucumbers, and onions) makes an excellent side dish.
This dish is suitable for year-round preparation but is especially enjoyable during spring and summer grilling seasons.
Contains wheat (in pita bread) and dairy (in optional yogurt). May contain traces of nuts depending on the specific brands of spices used.
