Adana Kebabs

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GatorAGR

Smoking Fanatic
Original poster
SMF Premier Member
Jan 30, 2024
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Indiana
When I was stationed in Adana Turkey in the Air Force, I was introduced to the Adana Kebab which is a delicious sausage textured grilled Lamb kebab filled with excellent spices. Made these for our Valentines dinner. Also made homemade Lavash bread which is a Turkish flat bread, Turkish Esmeralda Salad which is a pepper salsa. all came out perfect. Funny how tasting of certain foods can bring back memories.

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Looks good!Pretty much an Armenian standard,grew up eating like that.

We have a local near east market I need to hit up soon,there are certain things you can only get there.
 
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Wow, definitely going to look into this… that sounds like a great meal! Yum… we love lamb!

Thank You for your service as well!
 
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Here's the recipe I use.

500g (about 1 pound 2 ounces) ground lamb
7.5 g Kosher salt
2 teaspoons ground cumin (divided)
2 tablespoons ground sumac (divided)
2 tablespoons ground Urfa pepper flakes (divided)
2 tablespoons ice-cold water

For Serving:
1 red onion, thinly sliced
6 pieces lavash or pita
1 cup picked fresh parsley leaves
2 medium tomatoes, thinly sliced
Pickled sport peppers or pepperoncini

Directions
For the Kebabs: Combine lamb with 7.5 grams (about 2 teaspoons) kosher salt, 1 teaspoon cumin, 2 teaspoons sumac, and 1 tablespoon pepper flakes. Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well.

Meanwhile, combine remaining teaspoon cumin, 2 teaspoons sumac, remaining tablespoon pepper flakes, and 2 teaspoons salt in a small bowl. Set spice mixture aside. Combine remaining 2 teaspoons sumac and red onions in a medium bowl. Season with salt to taste and set aside.

Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.

Grill over medium heat (400-450F). Sprinkle remaining spice mix while cooking.

Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.
 
For the Lavash Bread (It's a must with the Adana Kebabs and super easy!)

Ingredients
2 ½ cups bread flour, plus more for dusting
1 teaspoon instant yeast
1 teaspoon kosher salt
⅔ cup warm water
⅔ cup lukewarm whole milk
1 teaspoon honey
Extra-virgin olive oil, for oiling your hands and the bowl

Instructions
  1. Mix the dough. Into a large mixing bowl, add the flour, yeast, and salt. Mix with a wooden spoon as you slowly add the water, milk, and honey.
  2. Knead the dough. When the dough becomes too difficult to mix with the spoon, turn the dough over onto a clean, lightly floured surface. Lightly oil your hands with about ½ teaspoon of olive oil and gently knead just until the dough comes together (it will be sticky), about 3 minutes or so.
  3. Set aside to rise. Wipe the mixing bowl clean or rinse and dry it very well. Lightly oil the bottom and sides of the bowl with about 1 teaspoon olive oil. Place the dough in the bowl and oil the dough with about ½ teaspoon olive oil. Cover the bowl with a clean kitchen towel and set it aside in a warm spot for about 45 minutes.
  4. Divide the dough. Use oiled fingers to gently punch the dough down, then divide it into 12 small balls of equal size. (It helps to weigh the dough balls. Mine weighed around 1 ½ ounces each.)
  5. Get ready to cook the lavash. Set the portions onto a floured surface. Cover with a clean cloth as you work on rolling and cooking each lavash.
  6. Roll. Work with one ball of dough at a time, keeping the remaining portions covered as you go. Set the dough on a floured work surface and lightly dust the top with flour. Flatten it with your hands, then use a rolling pin to roll it out as thinly as possible. You should end up with a thin disc that’s about 8-inches in diameter.
  7. Cook. Heat a large non-stick skillet over medium heat or on a pizza stone on the grill. Carefully place one lavash in the pan and cook for about 30 to 40 seconds (some bubbles should appear and the bottom should have some golden brown spots). Use a spatula to turn the lavash over and allow it to cook on the other side for another 30 to 40 seconds, or until bubbles form and you see golden brown spots.
  8. Cover and repeat. Transfer the cooked lavash to a large tray and cover with a clean towel (this will keep the bread from getting crispy). Repeat with the remaining dough until you have cooked all the lavash. Serve warm or store for later (see storage tips).
 
And finally the Turkish Ezme Salad (Pepper Salsa). Finely chop the following ingredients and combine into a dip/salsa.

1 medium onion
200 g cherry tomatoes
1 romano pepper (red)...I substituted mini sweet peppers
1 medium hot chilli pepper (red)
2 Tbsp finely chopped flat-leaf parsley
1 Tbsp lemon juice
1 Tbsp pomegrantate molasses (I sub'd Balsamic Vinegar)
2 tsp pul biber (Aleppo Pepper)
Salt and Pepper to taste
 
Thanks all. Its one of those easy meals that tastes like it was much more difficult to make.
 
And finally the Turkish Ezme Salad (Pepper Salsa). Finely chop the following ingredients and combine into a dip/salsa.

1 medium onion
200 g cherry tomatoes
1 romano pepper (red)...I substituted mini sweet peppers
1 medium hot chilli pepper (red)
2 Tbsp finely chopped flat-leaf parsley
1 Tbsp lemon juice
1 Tbsp pomegrantate molasses (I sub'd Balsamic Vinegar)
2 tsp pul biber (Aleppo Pepper)
Salt and Pepper to taste
Thanks for posting this recipe. Perfect surprise dinner for my wife.

- Jason
 
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Looks delicious! I'd have to do some shopping for some ingredients for sure.

Ryan
 
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