SPICED GROUND MEAT SKEWERS
These oniony, deeply spiced skewers, made with just about any kind of ground meat, are based on Adana kebabs, which are named for the Turkish city from where they're said to have originated. Adana kebabs are traditionally made from hand-minced lamb that's been larded with lamb tail fat, but the flavors of cumin, red chile flakes and sumac are just as delicious with regular ground lamb, or even ground beef or turkey. The trick to getting a pleasing, springy texture is to knead the meat and seasonings until the mixture feels sticky. Keep everything cold, and then wet your hands when you form the meat around the skewers. Cooking the kebabs over charcoal adds a compelling smokiness, but using the highest heat on your gas grill will also work well.
Provided by Melissa Clark
Categories skewers and kebabs, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
- With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
- Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
- Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.
ADANA KEBAB (GROUND LAMB KEBAB)
Steps:
- Gather the ingredients.
- In a large bowl, combine the ground lamb, minced onion and garlic, 1 teaspoon each of the ground cumin and sumac, salt, ground black pepper, red pepper flakes, and ice water.
- Knead the mixture by hand until it turns tacky and starts sticking to the side of the bowl. Place in the refrigerator for about 30 minutes to chill.
- Wet your hands and place a quarter of the lamb mixture onto each skewer. One easy method is to use a 1-ounce scoop to form balls, thread a few onto each skewer, and then mash them together to form the kebab shape.
- Preheat the grill to medium-high. In a small bowl, combine the remaining 1/2 teaspoon each of ground cumin and sumac.
- Grill the kebabs for approximately 12 minutes, until well charred on both sides. Sprinkle the spice mix over the kebabs while they are cooking.
- If desired, serve the kebabs nestled in lettuce leaves with sliced red onion, parsley, tomatoes, and chopped cucumbers along with warm pita or naan bread. Enjoy.
Nutrition Facts : Calories 487 kcal, Carbohydrate 34 g, Cholesterol 110 mg, Fiber 3 g, Protein 34 g, SaturatedFat 9 g, Sodium 633 mg, Sugar 4 g, Fat 23 g, ServingSize 4 Servings, UnsaturatedFat 0 g
ADANA KEBAP RECIPE
Adana Kebap recipe
Provided by Chef
Categories Mains & Kebabs
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Combine ground lamb and ground beef in a bowl. (You can also add the optional lamb fat) Add salt, paprika, red pepper flakes, and minced red pepper into the meat mixture. Knead everything for 5 minutes. Cover the lid and let it sit in the fridge for at least an hour.
- Take the bowl out from the fridge and divide the mixture into 10-12 equal balls. Wet your hands with water and form each meatball into a flat kebab around steel Adana Kebap skewers or bamboo skewers.
- Preheat oven to 220 C (400 F) and place Adana Kebap skewers on the middle rack. Cook for 20 to 25 minutes.
- Serve Adana Kebap with rice or bulgur, sliced onions with sumac seasoning, and pita bread, lavash, naan bread or tortilla bread.
Nutrition Facts :
ADANA KEBABS
Provided by Marian Burros
Categories dinner, easy, main course
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
- Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
- Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
- Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
- Grill lamb kebabs on all sides, until they are browned.
- Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.
Nutrition Facts : @context http, Calories 826, UnsaturatedFat 27 grams, Carbohydrate 42 grams, Fat 55 grams, Fiber 12 grams, Protein 45 grams, SaturatedFat 24 grams, Sodium 316 milligrams, Sugar 20 grams
ADANA KEBABS (GROUND LAMB KEBABS) RECIPE - (4.2/5)
Provided by á-48383
Number Of Ingredients 13
Steps:
- Combine lamb with 7.5 grams (about 1 tablespoon) 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. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. The grilling grate. Place kebabs directly over hot side of grill, cover, and cook, turning occasionally and sprinkling with spice mixture until well charred on both sides and kebabs are cooked through, about 12 minutes total. During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through.
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