Adana Kebab (Turkish Spiced Ground Beef Kebab)

This Turkish beef kebab recipe combines lean ground beef with grated onion, garlic, pul biber, cumin, and red pepper paste for a flavorful dish. The meat is shaped around wooden skewers and pan-seared until browned, then finished with an extra sear for added flavor. High in protein and easy to prepare, these juicy kebabs make a delicious meal served on their own or alongside rice, salad, or warm bread. If you give this recipe a try, be sure to tag @thereadingtableblog on Instagram. I’d love to see your creations and feature them!

Yields: 4 servings

Prep Time: 5 minutes

Cook time: 12 minutes

Total time: 17 minutes

Ingredients:

• 500 lbs of lean ground beef (80/20)

• full grated onion

• 2 cloves of minced garlic

• 1 tsp pul biber

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp ground cumin

• wooden skewers

• 1 tsp red pepper paste

Instructions:

1. Heat a pan to medium heat

2. In a bowl mix the ground beef, onion, minced garlic, pul biber, salt, black pepper, ground cumin and red pepper paste together.

3. Gently squeeze the meat around the skewer until it sticks together

4. Place the meat skewers on the pan and wait until each side turns a brown cooked color. Let it sit for 5 minutes maximum. Repeat on the other side of the skewer.

5. When it is cooked, prepare for a sear for extra flavor by leaving the skewer on heat for 2 more extra minutes on both sides.

6. Afiyet olsun, enjoy!

Nutritional Content- Per serving, assuming there is 4

• Calories: ~300–350 kcal

• Protein: ~30–35 g

• Fat: ~18–22 g

• Carbohydrates: ~4–6 g

• Fiber: ~1 g

• Sodium: ~400–500 mg

How to Store

• Allow the cooked kebabs to cool before storing.

• Store in an airtight container in the refrigerator for up to 3–4 days.

• To reheat, warm them in a pan over medium heat or in the oven until heated through.

• For longer storage, freeze cooked kebabs in an airtight freezer-safe container for up to 2–3 months. Thaw in the refrigerator before reheating.

Alternatives

• Ground beef: Substitute with ground lamb, ground chicken, or ground turkey.

• Pul biber: Use Aleppo pepper or red pepper flakes.

• Red pepper paste: Substitute with tomato paste plus a pinch of paprika.

• Wooden skewers: Cook the meat as small patties or kebab-shaped pieces without skewers.

• Spice level: Add extra pul biber or cayenne pepper for more heat, or reduce it for a milder version.

• Herbs: Add chopped parsley or fresh mint for extra freshness and flavour.