Adana Kebab #SundaySupper

This week for #SundaySupper we are celebrating US Labor Day weekend with some of our favourite dishes to bring for a cook out. I decided to bring something new to the table and try my first Turkish recipe. While in Turkey I learned that there are many different kinds of kebabs and different areas have ones unique to their area. One of my favourite came from the city Adana and I was delighted to discover how easy this recipe was. At first I couldn’t decide if this recipe was one that I should share because it used a speciality ingredient that until I went to Turkey I had never heard of. I was worried about how easily accessible it would be to others and if it would put people off trying it, but I was pleased to discover that it is available in many stores here in the UK so I decided to give it a go. If you can’t find it in the US you might try looking online because I was able to find a few places that sold it including amazon. Sumac has a slight tangy taste and it is just wonderful on all kinds of meats. It is also a fantastic way to spicy up a simple oil and lemon salad dressing.

So here I was, so excited to be recreating my first Turkish dish and I had visions of not only what the dish would turn out like but how the meal would go. I was having guests over and we were going to eat homemade flat bread that I was going to make using my pizza stone and it was going to be fantastic. But you see there is a slight problem because I have a 1 year old daughter and sometimes I forget that my entire day can depend on her. And on this day she was cranky, clingy and no one but mummy would do, I think she is teething, but whatever the reasoning it made life not very easy. Especially when you are trying to cook and photograph a meal. Sadly the result wasn’t as perfect as I had envisioned, we lost one of the kebabs to the ground while walking out to the BBQ, I burned my almonds that I was making for my rice and sadly no homemade flat bread but that is what life is like when you have kids, I am just still trying to get use to it. It was just another day that just proved that I am far from perfect.

Adana Kebab

500g (1 lb) minced lamb
1 onion, finely chopped
1 chilli pepper, finely chopped
2 cloves garlic, crushed to a paste with rock salt
A big pinch of chopped parsely
1 tsp of hot paprika
1 tsp of ground sumac
Salt & ground black pepper
A squeeze of lemon juice
Recipe from Shizzling.com


Make sure that you chop up all of your ingredients very fine.

This little spice right here is a huge flavour profile for this dish, but if you can’t find any sumac try grating some lemon zest.

Mix all of the ingredients for the together in a bowl. Knead and squish the mixture in your hands so that the ingredients are evenly mixed. Allow meat to marinate in the fridge for 24 hours for the best flavour result.

Split the mixture into 4 equal portions and roll into 4 balls. Take a metal skewer and push it through the middle of the ball.

Now carefully pat out the skewered meat to give it the long sausage shape of a traditional Adana kebab.

Place the skewers onto a hot barbecue or grill and cook until well browned about 4-5 minutes per side. Serve with Almond Pilaf and a Tomato and Cucumber salad.

 

Labor Day Cookout Recipes:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

 

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly
#SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

28 thoughts on “Adana Kebab #SundaySupper

  • September 2, 2012 at 1:39 pm
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    We ate a lot of kabob when we were in Turkey, too – a lifetime ago! Persian kabob is simple: meat, onions, salt & pepper. But we season it with sumac afterwards, over the meat and rice.

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  • September 2, 2012 at 2:21 pm
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    I haven’t made kebabs yet. These look just scrumptious with the spices. It is a must-try for me.

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  • September 2, 2012 at 4:13 pm
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    I’ve made something similar to this with bamboo skewers which were completely ineffective. I need to invest in some metal skewers. And the “meatball” method of skewering is an eye-opener for me! Thank for sharing!

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  • September 2, 2012 at 6:48 pm
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    We have a favorite Turkish restaurant we always go to when we visit my brother. Adana kebab is one of my husband’s favorites dishes there. So happy I know how to make it at home now!

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  • September 2, 2012 at 6:59 pm
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    These look great! I’ve made something similar before, but since I didn’t have skewers handy, I made them into meatballs instead.

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  • September 2, 2012 at 9:14 pm
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    That’s so cool, never seen anything like it. I will have to give this a try!!

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  • September 2, 2012 at 9:35 pm
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    They look amazing. I will have to try making these as we all love kebabs as well 🙂

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  • September 2, 2012 at 9:57 pm
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    Looks amazing– I’m going to have to try this before winter sets in. yum!

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  • September 3, 2012 at 3:56 am
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    Mmmm.. My family would love some homemade kebabs! What a easy and delicious recipe!

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  • September 3, 2012 at 4:18 am
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    Oh how I remember the days of burning something because I had a cranky one year old. Enjoy it and remember it is all about the memories made Around the Family Table. That is what your children will remember when they leave for college. Thank you for sharing this awesome recipe.

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  • September 3, 2012 at 4:48 am
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    I love Kafta. This looks very much like a Middle Eastern ground lamb dish I sometimes make. Will have to give your version here a try. Thanks.

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  • September 3, 2012 at 5:24 am
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    Love this. Have some ground venison and think this may be a great recipe to try with that !@ Great pics ! looks yumm !

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  • September 3, 2012 at 1:49 pm
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    Wow, I love this recipe! It would be great with any kind of meat!

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  • September 3, 2012 at 2:07 pm
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    This is my first experience to see a kebab match with rice……great combination!

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  • September 3, 2012 at 3:46 pm
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    Ah yes…so goes real life, huh? But it looks like the kebabs that made it turned out beautifully…and I would absolutely love to have that delicious plate in front of me!

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  • September 4, 2012 at 1:05 am
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    Laura, your kebab sounds fabulous…my hubby loves lamb, but I haven’t made anything with ground lamb for him. Sumac is readily available at the chain of spice stores called Penzey’s here in the US…I know there was another recipe I wanted to get it for. Now there are two!

    PS…I could never have written my blog while my kids were little! I’m impressed that you can!!!

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    • September 7, 2012 at 9:40 pm
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      Thanks Liz, sometimes I think I am a bit crazy to be doing this, but I do love it so I will keep trudging along.

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  • September 5, 2012 at 9:03 pm
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    no worries Laura! little ingredient like sumac won’t scare away the #SundaySupper group. I’m sure I can find it in the middle eastern. So as I was asking you on the photo you posted if it was kefta, it totally is. Just different names. Thanks for sharing such an authentic recipe!

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    • September 7, 2012 at 9:41 pm
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      My mom is the same way with lamb, she said she was going to give it a try with beef as well. Let me know how it turns out

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