Adana Kebab (Turkish Kebab Recipe)

Ingredients

Instructions

1. Add the red pepper and onion to a food processor and blend until very finely chopped. Transfer the mixture to a strainer and press out as much excess liquid as possible.
2. Add the strained pepper and onion mixture to the ground beef along with the melted butter, salt, black pepper, and red pepper flakes.
3. Mix the ingredients until the vegetables and seasonings are evenly distributed throughout the meat. Avoid working the mixture longer than necessary.
4. Cover the meat mixture and let it rest in the refrigerator for about 10–15 minutes so it firms slightly and the flavors have time to combine.
5. Transfer the meat mixture to a baking dish and press it into an even layer. Shape and score the surface into long kebab-style sections so the meat cooks evenly and is easy to portion after baking.
6. Arrange whole red and green peppers beside the kebab in the baking dish so they roast at the same time as the meat.
7. Bake in a preheated oven at 200°C (400°F) for about 30–35 minutes, or until the meat is fully cooked, browned on top, and the peppers are softened and roasted.
8. Combine the tomatoes, parsley, sliced onion, pomegranate molasses, olive oil, lemon juice, isot pepper, sumac, and salt in a bowl. Toss until everything is evenly coated.
9. Serve the hot Adana kebab with the roasted peppers, fresh salad, and warm flatbread on the side.