# Adana Kebab · An Edible Mosaic™

Adana Kebab · An Edible Mosaic™ takes 30 min (15 min prep, 15 min cooking) and serves 8.

Recipe by anediblemosaic.com · original: https://www.anediblemosaic.com/adana-kebab-recipe/  
Cuisine: Turkish · Dish: Grills & kebabs  
On Meez: https://meezenplace.app/recipes/adana-kebab-recipe-turkish-ground-lamb-kebabs (with step-by-step Cook Mode)

Spice up weeknight dinners (or backyard barbecues) with this Adana Kebab recipe featuring perfectly seasoned, savory Turkish ground lamb skewers. You can also use ground beef, but this recipe has been known to convert people who think they don't like lamb!

## Ingredients (serves 8)

- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sumac
- ¼ teaspoon salt
- 2 pounds ground lamb
- 1 small -medium onion (peeled and grated)
- 3 cloves garlic (crushed)
- 2 teaspoons salt
- 2 teaspoons cumin
- ¾ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1½ tablespoons olive oil ((to brush on the meat before grilling))
- Cherry tomatoes
- Parsley
- Flatbread
- g rilled peppers ((yellow wax peppers are pictured in this post))
- 1 large red onion (peeled and thinly sliced)
- 2 teaspoons sumac
- 2 teaspoons crushed red pepper flakes ((more or less to taste))

## Steps

1. Add all ingredients to a bowl and stir well
2. Cover and refrigerate until using (at least 30 minutes or up to 3 days)
3. Add all ingredients to a large bowl
4. Use your hands to combine, being careful not to over-mix
5. Slightly wet your hands, and shape the meat onto skewers
6. Brush both sides of each skewer with olive oil
7. Preheat a grill to medium-high
8. Once hot, add the kebabs and grill until they're charred on the outside and cooked to your desired level of doneness inside, rotating the skewers as necessary
9. Serve the kebabs hot along with sumac onion and anything else you like

## Good to know

### Swaps

- No ground lamb? Ground beef works in its place.
- No sumac? Use a bit of lemon zest for a similar tart, citrusy note in the onion salad or meat mixture.

### Storing it

Store leftover kebabs in an airtight container in the fridge for 3–4 days. Reheat in a skillet or oven until steaming hot.

### Making it ahead

The sumac onion salad can be made and refrigerated up to 3 days ahead. The meat can be shaped onto skewers up to a day ahead and kept covered in the fridge.

## Nutrition (per serving, 1 serving, as published by anediblemosaic.com)

- Calories: 354 kcal
- Protein: 19 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Fiber: 1 g
- Fat: 29 g
- Saturated fat: 12 g
- Unsaturated fat: 15 g
- Cholesterol: 83 mg
- Sodium: 658 mg