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Recipe: Adana Kebab (Turkish Ground Lamb Kebabs)

culinaryteam

Go to the Recipe: Adana Kebab (Turkish Ground Lamb Kebabs)

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Comments

jens

Nice recipe. Can I use a mix of pork/beef instead of the lamb? What ratio?

nicholas.gavin

Hey Jens! The lamb is a key flavor to Adana kebabs but I don't want to deter you from making a sub. I would start with a 3:1 ratio of beef to pork. I haven't tried it myself so I'm hoping you give it a try and share the results.

klkruger

Pretty good. Unlike probably everyone on this site I absolutely loathe recipes that are all or primarily weights. To me it utterly thwarts the enjoyment I get from cooking (something I've made a very good living doing for 50+ years) so I just eyeball the ingredient list and go from there.

bdurham12

Made this last weekend and it was great! Highly recommend. Been looking for a good kebab recipe and this hit it out of the park.