Turkish Adana Beef Kebab by @cookinwithmima
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
🫑
Serrano pepper
🍅
Tomatoes
🌶️
Red chili pepper
🫒
15 ml
Olive oil
Preheat
olive oil
Preheat the oven to 425°F (220°C). Lightly oil a non-stick baking pan.
Chop
red bell pepper
onion
jalapeño pepper
Roughly chop the red bell pepper, 1/2 medium onion, seeded jalapeño pepper, and parsley.
Process
- red bell pepper
- onion
- jalapeño pepper
Process the chopped vegetables and parsley into a fine herb mixture.
Transfer
Transfer the herb mixture to a fine-mesh strainer. Squeeze out as much excess liquid as possible.
Combine
ground beef- red bell pepper
- onion
Combine the 2 lb ground beef and drained herb mixture in a large mixing bowl.
Add
black pepper
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.
- Mix
- ground beef
plain yogurt
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.
Press- ground beef
- olive oil
Press the beef mixture evenly into the oiled non-stick baking pan. Make the layer at least 1/2 inch (1.3 cm) thick.
- Bake
- ground beef
Bake the kebab at 425°F (220°C) for 15 minutes. Check that the beef is cooked through before serving.
- Slice
- Red bell pepper
- Onion
- Jalapeño pepper
Rest the baked kebab for 5 minutes. Slice and serve hot with rice, roasted vegetables, or salad if desired.
Turkish Adana Beef Kebab by @cookinwithmima
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
🫑
Serrano pepper
🍅
Tomatoes
🌶️
Red chili pepper
🫒
15 ml
Olive oil
Preparation Steps
Step 1/10
Preheat the oven to 425°F (220°C). Lightly oil a non-stick baking pan.
Step 2/10
Roughly chop the red bell pepper, 1/2 medium onion, seeded jalapeño pepper, and parsley.
Step 3/10
Process the chopped vegetables and parsley into a fine herb mixture.
Step 4/10
Transfer the herb mixture to a fine-mesh strainer. Squeeze out as much excess liquid as possible.
Step 5/10
Combine the 2 lb ground beef and drained herb mixture in a large mixing bowl.
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.
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.
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.
Step 9/10
Bake the kebab at 425°F (220°C) for 15 minutes. Check that the beef is cooked through before serving.
Step 10/10
Rest the baked kebab for 5 minutes. Slice and serve hot with rice, roasted vegetables, or salad if desired.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
340 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
15 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cookinwithmima
Origin
Cuisine
Geographic
Turkey, Adana
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos