Easy and delicious Turkish Adana kebab recipe without grill! SO TASTY 😋

Ingredients:

One kilogram minced lamb
Red bell pepper, chopped (150 grams)
Grated garlic (15 grams)
One tablespoon chili flakes
One tablespoon paprika or smoked paprika
One teaspoon salt
Half a teaspoon black pepper

For the Salad:
Red onion, chopped (250 grams)
Half a cup chopped parsley
One tablespoon sumac
Salt and black pepper, to taste

Instructions:

In a bowl, combine the minced lamb, chopped red bell pepper, and grated garlic. Mix well.

Strain the juices from the chopped red bell pepper and add the strained peppers to the meat mixture.

Add chili flakes, paprika or smoked paprika, salt, and black pepper to the meat mixture. Mix until all the ingredients are evenly incorporated.

Wet your hands with water to prevent the meat from sticking. Take a handful of the meat mixture and shape it onto skewers or wooden sticks, forming the Adana kebab. Press the meat gently to ensure it sticks onto the skewers. Repeat with the remaining meat mixture.

Place the shaped kebabs in the refrigerator and let them rest for 20 minutes to firm up.

In the meantime, prepare the salad. In a separate bowl, combine the chopped red onion, chopped parsley, sumac, salt, and black pepper. Mix well and refrigerate until serving.

Heat a griddle or grill pan over medium heat and lightly grease it with vegetable oil.

Place the kebabs on the hot griddle and sear them from all sides until they are cooked through and nicely browned. While cooking, drizzle a little bit of vegetable oil over the kebabs to keep them moist and add flavor.

Once cooked, remove the kebabs from the griddle and transfer them to a hot sizzler pan for presentation.

To serve, spread a portion of the prepared salad on a serving platter. Place the cooked kebabs on top of the salad.

Turkish Adana kebabs are now ready to be enjoyed. Serve them hot as a main course with traditional accompaniments like flatbread, yogurt, and additional salad if desired.

Note: Cooking times may vary, so adjust accordingly to ensure the kebabs are thoroughly cooked and juicy.