Grill & BBQ
Adana Kebap
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Seasoned minced lamb with finely chopped pepper and onion is pressed onto wide metal skewers for this home-style Adana version. The barbecue adds rich roasted flavours; cook the mince completely through.
Timing
- Preparation: 25 min.
- Cooking: 18 min.
- Safe core temperature: at least 71.1 °C (USDA; check with a thermometer).
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 420 kcal
- Protein
- ≈ 38.7 g
- Carbohydrates
- ≈ 4 g
- Fat
- ≈ 27.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Lamb, minced meat, 14 % fat, raw
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 800 g minced lamb · ≈ 800 g · Assumed quantity / reference product
Lamb, minced meat, 14 % fat, raw (MT:03.479) - 1 red pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100)
Not included in the base calculation
- 1 tsp chilli flakes · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp ground cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- 1.5 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 8 wide metal skewers · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g minced lamb
- 1 red pepper
- 1 onion
- 1 tsp chilli flakes
- 1 tsp ground cumin
- 1.5 tsp salt
- 8 wide metal skewers
Instructions
- Chop the pepper and onion very finely and squeeze out firmly.
- Knead thoroughly with the minced lamb and spices; refrigerate the mixture for 30 minutes to firm up.
- Press firmly onto wide metal skewers and turn regularly over medium to high heat.
- Cook the mince completely to at least 71.1 °C.
Tips
- Equipment: Mangal
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Wide, flat skewers help stop the mince mixture sliding off.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
