Spicy Adana Kebab Skewers with Walnut Yogurt Dip
This dish features hand-minced lamb seasoned with a generous amount of red pepper flakes and sumac, grilled to smoky perfection. Served with a cooling and crunchy walnut-yogurt dip, it's a vibrant and flavorful Turkish classic perfect for a summer evening.
Prep Time
60 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
In a large bowl, combine the ground lamb, red pepper flakes, sumac, salt, black pepper, and minced garlic. Mix thoroughly with your hands until all ingredients are well incorporated. This step is crucial for even seasoning.
~10 min - 2
Divide the lamb mixture into 8 equal portions. Shape each portion around a skewer, pressing firmly to ensure it adheres and forms a cohesive kebab. The mixture should be about 1-inch thick.
~15 min - 3
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
~5 min - 4
Grill the kebabs for 8-10 minutes, turning occasionally, until they are cooked through and have nice char marks. Aim for an internal temperature of 160°F (71°C).
~10 min - 5
While the kebabs are grilling, prepare the walnut yogurt dip. In a small bowl, combine the plain yogurt, finely chopped walnuts, chopped mint, and lemon juice. Stir until well combined.
~5 min - 6
Remove kebabs from the grill and let them rest for a couple of minutes before serving.
~2 min - 7
Serve the spicy Adana kebabs hot with the walnut yogurt dip on the side. Optionally, serve with grilled tomatoes and peppers, or warm flatbread.
Tips
- For a more intense flavor, let the lamb mixture marinate in the refrigerator for at least 30 minutes before skewering.
- If you don't have a grill, you can also cook these kebabs under a broiler or in a hot oven (400°F/200°C) on a baking sheet, turning halfway through.
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