Adana Lamb Kebab with Smoked Eggplant Puree
A fiery and intensely flavorful Adana kebab, made with finely minced lamb and a blend of aromatic spices, char-grilled to perfection. It's served alongside a rich, smoky baba ghanoush-style eggplant puree, creating a harmonious balance of spice and deep, savory notes.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the eggplant puree: Pierce eggplants several times with a fork. Grill or roast them until the skin is charred and the flesh is very soft and mushy. This can take about 45-60 minutes depending on your method. Let them cool slightly.
~60 min - 2
Once cool enough to handle, slice the eggplants in half and scoop out the flesh into a colander to drain excess liquid. Discard the skins.
~10 min - 3
In a food processor, combine the drained eggplant flesh, tahini, lemon juice, olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Process until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
~10 min - 4
Prepare the kebab mixture: Finely dice the red bell pepper and yellow onion. Mince the garlic cloves. In a large bowl, combine the ground lamb with the diced bell pepper, onion, minced garlic, pul biber, crushed red pepper flakes, cumin, coriander, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Mix thoroughly with your hands, ensuring all ingredients are evenly distributed. Overmixing can make the meat tough, so be gentle yet thorough.
~15 min - 5
Chill the lamb mixture in the refrigerator for at least 30 minutes to firm up, making it easier to shape onto skewers.
~30 min - 6
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
~5 min - 7
Divide the lamb mixture into 4 equal portions. Wet your hands slightly to prevent sticking and shape each portion around a skewer, pressing firmly to ensure it adheres. Aim for an even thickness.
~15 min - 8
Grill the kebabs for about 4-6 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 160°F (71°C).
~12 min - 9
Remove kebabs from the grill and let them rest for a few minutes. Serve the Adana lamb kebabs hot, alongside the smoked eggplant puree. Garnish with fresh chopped parsley.
~5 min
Tips
- For an authentic Adana kebab texture, ensure the lamb is finely minced. If your butcher can't do this, you can pulse it briefly in a food processor, but be careful not to over-process into a paste.
- The eggplant puree can be made a day in advance and stored in an airtight container in the refrigerator. Let it come to room temperature or gently warm it before serving.
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