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Turkish Adana Kebabs

Benetta Lobo
Turkish Adana kebab (oven version) is a bold, smoky, and juicy minced meat kebab made by mixing lamb (or lamb-beef) with garlic, chilli, paprika, and spices, then shaping it into long skewers or logs. Instead of grilling over (charcoal), it’s baked at high heat in the oven and finished under the grill for that signature charred look.
The result is tender, slightly crispy on the outside, and full of rich, spicy flavour, usually served with warm flatbread, onions, herbs, and a creamy yogurt sauce.
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Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine Pakistani
Servings 4

Ingredients
  

  • 1 KG Mince
  • 1 Capsicum Roasted
  • 1 Onion Roasted
  • 4 Garlic Cloves Roasted
  • 4 Tbsp Coriander leaves
  • 4 Tbsp Chopped Mint leaves
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lemon juice

Spices

  • 2 Tbsp Paprika powder
  • 2 Tbsp Chilli flakes
  • 1 Tsp Cumin powder
  • 1 Tbsp Coriander Powder
  • 1 Tsp Black Pepper Powder
  • Salt To taste

Instructions
 

  • Blend all the vegetables with the olive oil and lemon juice.
  • Add it to the mince and mix well.
  • Add the spices to the mince and mix well.
  • Marinate for 2 hours in the refrigerator. Best to refrigerate overnight.
  • Place a baking paper on the baking tray and add all the mince to it and flatten. Don't flatten too much.
  • Make long cuts like Kebabs on the mince.
  • Make small slit but not too deep on the Kebab to give a grilled look.
  • Bake for 20 to 30 minutes on 180 degrees or until cooked.
  • Drain extra juice or pour on the Kebabs for extra juiciness.
  • Serve with salad and Turkish bread or Naan bread.
Keyword Adana Kebab, Desi Food, Healthy Food, Healthy Kababs, Pakistani Street Food, Turkish Kabab