Spicy Turkish Sheet Pan Kebabs

Prepare to delight your taste buds with a burst of Turkish flavors in this easy, oven-cooked rendition of Adana kebabs. Traditionally grilled, these kebabs are flawlessly made in a sheet pan, marrying the richness of lamb with earthy spices for a succulent main course. Perfect for when you want a quick yet flavorful meal without the need for a grill!

Ingredients

🍖 800g Lamb mince 20% fat
🧄 1 tbsp Garlic minced
🧅 1 Medium red onion, grated/blitzed and strained, liquid discarded
🌶️ 1 Medium red bell pepper, blitzed and strained, juices discarded
🌿 1 tsp Cumin powder
🌿 1 tsp Dried parsley
🧂 1 tsp Salt
🌶️ 1 tbsp Smoked paprika
🌶️ 1 tbsp Aleppo pepper
🌶️ 2 tbsp Turkish red pepper paste
🌶️ 1/2 tsp Crushed chili flakes, optional
🛢️ Oil for greasing pan and drizzling

Instructions

1- Combine Ingredients:

In a large bowl, mix the lamb mince with the garlic, grated/blitzed onion (liquid discarded), blitzed bell pepper (juices discarded), cumin, dried parsley, salt, smoked paprika, Aleppo pepper, red pepper paste, and optional chili flakes.

2- Marinate:

Cover the bowl and refrigerate for a minimum of 4 hours or overnight for best flavor development.

3- Prepare for Cooking:

30 minutes before cooking, remove the mixture from the fridge to allow it to approach room temperature.

4- Preheat Oven:

Set your oven to 220°C (425°F).

5- Shape Kebabs:

Grease a baking tray and spread the mixture evenly, using a flat-sided tool to form 6-7 long kebab shapes.
Make shallow indentations along each kebab.

6- Bake:

Drizzle or spray oil over kebabs.
Place the tray on the middle shelf of the preheated oven and bake for 12 minutes.

7- Broil for Finish:

Move the tray to the top shelf and broil for an additional 3-4 minutes at the highest oven setting to brown.

8- Rest and Serve:

Remove from oven, let cool slightly.
Reserve 4 tbsp of the cooking juices to drizzle over the kebabs before serving.

Prep Time: 4 hours minimum marination time + 30 minutes resting time
Cook Time: 15-16 minutes
Total Time: Approximately 4 hours and 45 minutes
Servings: Serves approximately 5 people
Equipment: Large mixing bowl metal, Baking tray/Sheet pan: The Culinary Countess, Flat-sided kitchen tool, Oven, Disposable gloves black, for mixing, Spoon for drizzling juices, Small serving bowl for reserved juices, Wooden cutting board

Cooking Tips

Removing moisture from onion and pepper is key to maintaining the perfect texture of the kebabs.
Allow mixture to rest at room temperature before baking to ensure even cooking.
Broiling at the end provides an appetizing char.

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Alia - The Culinary Countess: https://www.youtube.com/@theculinarycountess

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Oven-Cooked Adana Kebabs