Adana Kebab from Uni Kebab features spicy, hand-minced lamb seasoned with aromatic Turkish spices, grilled over open flames to achieve a smoky char, and served on a skewer with a side of fresh parsley and grilled vegetables, offering a juicy and flavorful Mediterranean delight.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Skewers (metal or wooden)
- Charcoal grill or gas grill
- Tongs
- Platter or serving dish
- Basting brush (optional)
- Kitchen gloves (optional)
Ingredients
- 1 lb (450g) lamb (shoulder or leg), hand-minced
- 1 small onion
- 2 tablespoons red pepper flakes (Aleppo or pul biber preferred)
- 1 teaspoon ground cumin
- 1 teaspoon ground sumac
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 tablespoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons rendered lamb fat or olive oil
- Fresh flat-leaf parsley (for serving)
- Assorted vegetables (tomato, onion, green pepper for grilling)
When preparing your Adana Kebab, use fresh shoulder or leg lamb and hand-mince it to achieve the authentic texture characteristic of this dish. Aleppo pepper flakes or pul biber are preferred for an ideal balance of heat and flavor in the spice blend. Incorporate rendered lamb fat or olive oil to keep the kebabs juicy while grilling over charcoal or gas for a smoky char. Fresh parsley must be chopped finely and mixed into the meat to enhance the herbaceous aroma, and don't forget to grill vegetables like tomato, onion, and green pepper alongside for a complete Mediterranean experience. Your Adana Kebab from Uni Kebab copycat menu will perfectly recreate the spicy, aromatic, and juicy flavors of this authentic Turkish favorite.
Instructions
- Prepare work area and gather all equipment and ingredients.
- Mince lamb by hand using chef’s knife and cutting board.
- Finely chop onion.
- Combine minced lamb, chopped onion, red pepper flakes, cumin, sumac, smoked paprika, black pepper, salt, chopped fresh parsley, and rendered lamb fat or olive oil in mixing bowl.
- Mix ingredients thoroughly by hand until fully combined and sticky.
- Divide mixture into equal portions.
- Shape meat around skewers, pressing tightly to form long, flat kebabs.
- Preheat charcoal or gas grill to high heat.
- Slice assorted vegetables for grilling.
- Place kebabs and vegetables on hot grill.
- Grill kebabs, turning with tongs, until charred and cooked through (about 10-12 minutes).
- Grill vegetables until tender and slightly charred.
- (Optional) Baste kebabs with additional lamb fat or olive oil using basting brush while grilling.
- Transfer cooked kebabs and vegetables to platter or serving dish.
- Garnish with fresh flat-leaf parsley.
- Serve immediately.
Substitution
Uni Kebab's Adana Kebab copycat menu showcases hand-minced lamb blended with traditional Turkish spices and grilled to perfection. If hand-minced lamb is unavailable, you can substitute with finely ground lamb from the butcher to maintain texture and flavor. When wooden skewers are used, soaking them in water for 30 minutes prevents burning during grilling. If a charcoal grill is not accessible, a gas grill or broiler can replicate the smoky char while allowing control over heat. Your choice of fresh vegetables for grilling can vary based on seasonality or preference, ensuring a vibrant, customized accompaniment.
Tips
Hand-mincing the lamb rather than using a food processor preserves the kebab's texture, so take your time chopping it finely and mixing it thoroughly to achieve a sticky consistency. Make sure to press the meat firmly onto the skewers to prevent it from falling apart on the grill. Preheat your charcoal or gas grill until it's very hot to get that signature smoky char without drying out the kebabs. Remember to cook your skewers evenly by turning them frequently with tongs and serve your Adana Kebab immediately for the best juicy and flavorful experience.
Nutritions
Adana Kebab is rich in protein and healthy fats sourced from hand-minced lamb shoulder or leg, providing essential amino acids and iron critical for muscle repair and energy production. The inclusion of aromatic Turkish spices such as cumin, sumac, smoked paprika, and red pepper flakes contributes antioxidants that support immune health and reduce inflammation. Grilling over open flames minimizes added fats while enhancing flavor, and the accompanying grilled vegetables supply fiber, vitamins, and minerals that aid digestion and overall nutrition. You can enjoy a balanced Mediterranean meal that is both flavorful and nutrient-dense with this kebab and its wholesome ingredients.
Storage
To store your Adana Kebab properly, wrap the cooked kebabs tightly in aluminum foil or place them in an airtight container to maintain moisture and flavor. Refrigerate within two hours of cooking and consume within 3 days to ensure food safety and optimal taste. Reheat gently on a grill or stovetop to preserve the smoky char and juicy texture.
Variation or Alternatives
You can experiment with ground beef or a lamb-beef blend as a milder alternative to pure lamb while maintaining the kebab's juicy texture. Substitute sumac with a splash of lemon juice or a pinch of ground coriander for a different tangy note. For cooking, try grilling the kebabs on a cast-iron skillet if an outdoor grill isn't available, which will still develop a nice char and smoky flavor. Incorporate finely grated garlic into the meat mix to enhance the aromatic profile without overpowering the traditional Turkish spices.
Allergies
Adana Kebab contains lamb, which may trigger allergic reactions in individuals sensitive to red meat or specific proteins in lamb. The use of spices like cumin, sumac, paprika, and red pepper flakes can also cause allergies or sensitivities, especially for those prone to spice or pollen allergies. If you have food allergies or sensitivities, check ingredients carefully and consult with your healthcare provider before consuming.
Why this recipe?
Adana Kebab from Uni Kebab restaurant features authentic spices blended with hand-minced lamb, delivering a succulent and smoky flavor that captures the essence of traditional Turkish cuisine. The perfectly charred exterior contrasts with a juicy interior, creating a satisfying texture that appeals to meat lovers. Unique seasoning and grilling methods create a rich taste profile that sets it apart from typical kebabs. You will find replicating this recipe at home rewarding, offering a gourmet experience with familiar yet exciting flavors.