Name: Homemade Adana kebab
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 150 g ground lamb; 0.25 pcs onion; 0.5 clove garlic; 2.5 g parsley; 3.75 ml olive oil; 0.25 teaspoon sweet paprika; 0.25 teaspoon hot paprika; 0.125 teaspoon cumin; 0.125 teaspoon black pepper; 0.3125 teaspoon salt; rapeseed oil; 0.25 pcs lemon

Step by step process

Preparation

1
Grate the onion finely. Place the grated onion in a clean cloth and squeeze out as much liquid as possible - add only the solids to the bowl (discard the juice or use it elsewhere). This prevents the mixture from becoming too loose.
2
Add the crushed garlic, chopped flat-leaf parsley, olive oil, paprika, cumin, pepper and salt to the bowl with the onion. Mix to distribute the spices evenly.
3
Add the minced lamb and knead thoroughly by hand for 5-7 minutes. The goal is a sticky, cohesive mixture - the meat should hold together and develop a glossy surface. Shape a small piece. if it crumbles, continue kneading.
4
Cover the mixture and chill in the refrigerator for 20-30 minutes - cooling helps the proteins set and the mixture adhere better to the skewer.
5
If using wooden skewers, soak them in water for at least 15-30 minutes to prevent burning during grilling. For extra stability, prepare two parallel skewers per kebab.

Shaping and grilling

6
With damp hands, divide the chilled mixture into 4 equal portions. Wrap each portion firmly around a skewer and shape into a flat, elongated log about 1.5-2 cm thick - the flat shape is typical for Adana kebab and ensures even cooking.
TIP:
When shaping the mixture, wet your hands and the working surface with water. The moisture will reduce stickiness, make shaping kebabs easier, and ensure an even texture of the meat.
7
Heat the grill or grill pan to high heat (strong heat, ideally visible flames or a very hot pan). Lightly oil the grate or pan so the meat doesn't stick.
8
Place the skewers on the grill and cook for 10-12 minutes, turning frequently (every 2-3 minutes) so the meat browns evenly on all sides. Watch for the surface to brown and form a continuous crust - the inside should remain juicy.
9
During grilling you can gently press the skewer with a spatula to help form an even crust, but don't do it too often to avoid squeezing out the juices.
10
Remove the finished kebabs from the grill and let rest for 2 minutes off direct heat to allow the juices to redistribute.

Serving

11
Serve the hot kebabs with warm pita and lemon wedges - squeeze the lemon at the table to taste.
12
Recommended accompaniments: a simple onion and parsley salad or a yogurt dip. If using wooden skewers, serve with care or consider transferring the meat from the skewers to a plate before eating.