Turkish Adana Beef Kebab by @cookinwithmima

35 min
Medium

6 servings

🫑

1 small pepper

Red Bell Pepper

🧅

0.5 medium onion

Onion

🌶️

0.33

Jalapeño Pepper

🌿

30 g

Fresh Parsley

🥩

910 g

Ground Beef

⚫

10 ml

Black Pepper

🟤

5 ml

Cumin Powder

🔴

10 ml

Paprika

🥫

15 ml

Mild Red Pepper Paste

🌶️

0.5 tsp

All Spice

🧂

5 ml

Salt

🥣

22 ml

Yogurt

🧅

Onion

🌶️

Serrano Pepper

🍅

Tomatoes

🌶️

Red Chili Pepper

🫒

15 ml

Olive Oil

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425°F (220°C). Lightly oil a non-stick baking pan.

    olive oil
    🍴spatula

  2. Step 2/10

    Roughly chop the red bell pepper, 1/2 medium onion, seeded jalapeño pepper, and parsley.

    red bell pepper
    onion
    jalapeño pepper
    fresh parsley
    🔪knife
    🪵cutting board

  3. Step 3/10

    Process the chopped vegetables and parsley into a fine herb mixture.

    red bell pepper
    onion
    jalapeño pepper
    fresh parsley
    🔪food processor

  4. Step 4/10

    Transfer the herb mixture to a fine-mesh strainer. Squeeze out as much excess liquid as possible.

    🥣fine-mesh strainer

  5. Step 5/10

    Combine the 2 lb ground beef and drained herb mixture in a large mixing bowl.

    ground beef
    red bell pepper
    onion
    jalapeño pepper
    fresh parsley
    🥣mixing bowl

  6. Step 6/10

    Add 2 tsp black pepper, 1 tsp ground cumin, 2 tsp paprika, 1 tbsp red pepper paste, 1/2 tsp allspice, and salt to the beef.

    black pepper
    ground cumin
    paprika
    mild red pepper paste
    allspice
    salt
    🥄measuring spoons
    🥣mixing bowl

  7. Step 7/10

    Mix the kebab mixture thoroughly until evenly seasoned and smooth. Mix in 1 to 2 tbsp plain yogurt only if the meat mixture is not soft and smooth.

    ground beef
    plain yogurt
    🥣mixing bowl

  8. Step 8/10

    Press the beef mixture evenly into the oiled non-stick baking pan. Make the layer at least 1/2 inch (1.3 cm) thick.

    ground beef
    olive oil
    🍴spatula

  9. Step 9/10

    Bake the kebab at 425°F (220°C) for 15 minutes. Check that the beef is cooked through before serving.

    ground beef

  10. Step 10/10

    Rest the baked kebab for 5 minutes. Slice and serve hot with rice, roasted vegetables, or salad if desired.

    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Herbs, Meat, Spices, Condiments, Seasonings, Oils

Ingredients

Red bell pepper, Onion, Jalapeño pepper, Fresh parsley, Ground beef, Black pepper, Cumin powder, Paprika, Mild red pepper paste, All spice, Salt, Yogurt, Serrano pepper, Tomatoes, Red chili pepper, Olive oil

Allergens

to inform

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic, Gluten-free

Calories

340 kcal

Macro nutrients

Protein: 31g, Fat: 22g, Carbohydrates: 4g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 7.5mg, Potassium: 510mg, Sodium: 580mg

Vitamins

Vitamin B12: 2.4µg, Vitamin B6: 0.55mg, Vitamin C: 18mg, Vitamin K: 75µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

food processor, fine-mesh strainer, mixing bowl, measuring spoons, spatula, cutting board, knife

Appliances

oven

Type

Type

Type Of Dish

Main Course, Kebab

Occasions

Dinner, Barbecue, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

Turkish, Middle Eastern

Geographic

Turkey, Adana

Various

Aspect

Texture

Tender, Juicy, Soft, Slightly crisp

Flavors

Savory, Spicy, Smoky, Peppery, Herby, Warmly spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked beef out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at or below 40°F (4°C),Reheat until piping hot), freezer : 3 months (Cool completely before freezing,Store in an airtight freezer-safe container,Thaw overnight in the refrigerator)