Adana kebab

Submitted by enr on 31 May 2011
800 g minced meat lamb (minced meat)
1 little hard bread
2 onion
1 tsp butter
1 clove garlic
2 eggs
1 tsp cumin powder
2 tsp chopped parsley
pepper, salt
1 tbsp sunflower oil
Adana kebab
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Soak bread in hot water. Heat the butter in a skillet and saute it chopped onion and garlic. Put the minced meat in a large bowl. Squeeze water from bread and add to the bowl with the meat. Chop the bread into small pieces. Add the whole egg without crushing it. Add previously stewed onions and garlic. Add mixed pepper and cumin and salt. Add parsley. Mix all ingredients to knead a nice, mixed mince. If it becomes too soft, you can add breadcrumbs. Wet your hands, shape of minced meat kebabs and 8 of them fit the wooden skewers. Sprinkle with kebapchetata trickle sunflower oil. Place kebapchetata in BBQ pan and bake them for 7-10 minutes on all sides. * Serve the dish sprinkled with sauce, prepared on the basis of yogurt. Adana kebab Garnish with roasted peppers or other vegetables BBQ. * lamb dish from the basic recipe can be replaced with beef. Under this option: 800 g beef, 6 cloves of garlic, 1 bunch parsley, 1 bunch fresh mint, 2 tablespoons black pepper, 1 tsp chili powder 1 tsp cinnamon 2 tsp cumin, 1 tsp curry powder and salt. Cut very finely chopped parsley and mint and grate or squeeze garlic press garlic. Add spices and other ingredients to beef mince and knead. Shape it and meatballs them fit the bamboo sticks. Bake them on the BBQ or in the oven for about 12 minutes. Serve with salad.
1 user
31 May 2011


This kebab named after the Turkish city of Adana. The recipe is very popular and outside Turkey. If someone deals can try yourself to make minced meat as sliced ​​meat cleaver with very finely - so will be close to the authentic method of preparation. Congratulations for the recipe! nelale, to ask you to add a type of recipe *Turkish cuisine*!

buci, I thought I noted *Turkish cuisine*, but apparently I missed, for which I apologize. I ate this dish in Antalya several times and impressed me, and told us that Adana is the 5th largest city in Turkey and there it is the most popular. I prepared and veal and lamb for this recipe next week. Only that it will chop in food processor.

I watched the show for this recipe which was gotva4a tur4in but there was no bread

Nelly, do not apologize, you every happen. I've tried this kebab garnished with roasted green peppers type *Sivria* and milk sauce, really impressive it actually is. Therefore, the set of evaluation recipe ... So wait for pictures next week ...

buci, will necessarily share photos, even slightly tempted to cook tomorrow veal version :) natalija, alone as you can read in the version with veal no bread. Each recipe has its variants, in one embodiment of the recipe, for example, is the main spice clove. I pointed out the source of the recipe, each can complement something useful, according to their own experience and desire :)

This is the most frequently ordered my meal when I am in a Turkish restaurant, and this is at least 1 time per week. If anyone has read, even I wrote in a comment to the recipe of Ina that kebabcheta string of skewers :) Well, not any strings meatball is Adana kebab, but I like the idea. Taste what to say - very aromatic, order it hot, we love and cumin ... well exactly our taste. I hope the recipe is original, not something seated. Minced meat is pressed on skewers with fingers, the shape is flattened and waves. Will get a photo, and then, when Nelly got her, admins can delete it.

Today I tried with veal. Peko 30 minutes in the oven on baking paper became dry frankly. I topped with sauce and fried zucchini and get nice. I really like cumin and cinnamon and distraught flavor when baked. The taste is similar to what I remember, but there is nothing to be desired.

Each mince is always dry in the oven, and ground beef as a whole is less fat. It is able to preach a little oil in kneading, at least for certain types of meatballs Arab oil is required. I think that your oven is ruined results. Try grilled or fried - so quickly seals the surface and the juice stays in the meat.

Thank you for the advice, will try the grill next time. :)

recipe is not original and the Bulgarian equivalent. Insert mutton or beef and spices, no egg and bread mince, put everything naturally without choking. So buci not know why so eager to point out that it is Turkish cuisine? Only the name remains the original idea and the insertion of the spit.

akva7, define what is an original recipe and everything is there such a thing? Any add or remove anything from minor recipe, but it does not change the base. As cooks, the recipes ... And if full Monty, I say, so keep that detail. There's no such thing as Bulgarise Adana kebab or is or is not. Let us consider the author.

Bulgarise I think the attitude - to be dealt a strong opinion, without any constructive proposal. Variants have each recipe. I do not claim that this is the original and really, the definitions of this term is interesting. Indeed somehow more criticize rather than offer a solution, the negative prevails. For me personally Adana kebab was a proposal that all complement and together find a perfect partner for the preparation of this unique dish :) Original is patatnik only with potatoes, oil and mint, but people add eggs and cheese in his own taste, right? :) I myself screwing up at the first attempt, but thanks to the next rally was great on the grill :)

buci, note the type of cuisine is in place and the idea of ​​chopping the meat is super :)

minced beef and I did it in the recipe. I added a little cayenne pepper. It is perfect.