Craving the Turkish Adana Kebab? Try This Game Changing Sheet Pan Trick! I am absolutely thrilled to share this recipe with you today. This isn’t the traditional, labor of love way to make kebab. Instead, we are using the viral, brilliant sheet pan kebab technique to revolutionize the process.
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Try this Adana Kebab Recipe
Turkish Kebab is something my family and I enjoyed when we dined out at Turkish restaurants. The Smoky, melt in your mouth kebab is drool worthy, but let’s be honest: how many of us have the time and specialized technique required to perfectly wrap ground meat around a giant metal skewer without it falling straight into the grill?
The Process of pressing the spiced ground meat mixture into a sheet pan, scoring it, and roasting it in the oven blew my mind. This sheet pan method delivers a massive batch of 12 perfectly spiced kebabs without the stress. This recipe will earn a permanent spot on your meal rotation once you see how effortless it is!
Ingredients
Pro Tip
Do not discard the veggie juice; I use part of it to dip the handle of the spoon to shape the kebab and freeze the remaining part to use as a marinade.
Adana Kebab
This easy Adana Kebab recipe uses the viral sheet pan recipe for a clever shortcut to traditional cooking method. Pressing the perfectly spiced ground meat mixture directly into a baking sheet rather than using skewers. It delivers the same authentic, juicy flavors and lightly charred restaurant look in just 30 minutes, allowing you to satisfy your kebab cravings any day of the week.
Servings: 12 Skewers
Instructions
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Preheat oven to 425°F/ 210°C. Spray or brush a jelly roll pan with oil, or line with foil and brush the foil with oil, then set aside.
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Place a fine mesh strainer over a large bowl.
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In the bowl of your food processor, add onions, bell pepper, garlic and parsley. Pulse until everything is finely chopped.
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Transfer the mixture into the fine mesh strainer and press with the back of a spoon to squeeze most of the juices out. Do not discard that water, we will use it later.
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Place the squeezed mixture into a large bowl, add meat, spices and mix everything well.
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Spread the mixture evenly on the baking sheet, Using a sharp knife cut long vertical lines.
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Dip the handle of a wooden spoon, or spatula, into the juices that we squeezed earlier and make small indentation in each one to give it that restaurant look.
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Drizzle the top of the kebab with olive oil and bake in the middle of the oven for 12-15 minutes.
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Carefully take the sheet pan out and get rid of the accumulating liquid and separate the kebabs with a knife or spatula.
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Return to oven and broil for 3-4 minutes or until lightly charred.
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Serve with salad, tahini or yogurt garlic sauce as a wrap or rice.
Nutrition
Calories: 320kcal | Carbohydrates: 7g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 479mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1879IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg
How to Make Easy Adana Kebab
1- In the bowl of your food processor, combine onions, red bell pepper chunks, garlic cloves, and fresh parsley. Pulse until everything is finely chopped. Transfer the chopped veggie mixture into a fine mesh strainer placed over a large bowl. Using the back of a large spoon, press down firmly to squeeze most of the juices out into the bowl.
2- Place the squeezed vegetable mixture into a large bowl. Add ground meat, red pepper paste and all the spices. Thoroughly mix and knead everything together until the mixture is like a paste and not crumbly.
3- Transfer the seasoned meat mixture onto your baking sheet and press and spread the mixture evenly until it completely covers the pan. Using a sharp knife, cut long vertical lines down the pan to divide the meat into 12 distinct kebab strips. Take the handle of a wooden spoon or a small spatula and dip it into the reserved vegetable juices. Gently press the handle horizontally across each kebab strip at regular intervals to create small indentations. Drizzle the top of your kebabs lightly with olive oil. Place the pan in the middle rack of your preheated oven and bake.
Carefully remove the sheet pan from the oven. You will notice some accumulated juices and rendered fats. Carefully tilt the pan to drain and discard this excess liquid. Use your knife or spatula to gently separate the kebabs along your scored lines. Return to the oven and broil for a couple of minutes.
FAQs
You can easily swap the beef/lamb for ground chicken or turkey. However, because poultry is naturally leaner, we highly recommend cooking at a lower temperature to prevent it from drying out.
Aleppo pepper is a traditional Syrian/Turkish spice known for its vibrant red color, mild heat, and distinct fruity flavor. You can substitute it with a mix of sweet paprika and cayenne pepper.
You can mix the meat with the processed vegetables and spices the night before. Store it tightly covered in the refrigerator. In fact, letting the meat marinate in the spices overnight makes the flavors even deeper.
Place any leftover cooked kebabs in an airtight container and refrigerate for up to 3 to 4 days.
To Reheat: Place the kebabs on a baking sheet with a splash of water or broth, cover them with aluminum foil to trap moisture, and warm them in a 350°F/175°C oven until thoroughly heated. Alternatively, sear them in a hot skillet with a little olive oil for 2-3 minutes.
Yes, you can. Place cooled cooked kebabs on a baking sheet and freeze until hard. Store them in a freezer safe container wrapped in parchment paper to prevent sticking.
Add a tablespoon of chopped fresh mint or a pinch of dried mint to the meat mixture for a bright, cooling contrast to the warm cumin and peppers. For a modern twist, press half of the meat mixture into the pan, lay thin strips of cheese down the center of each kebab line, and press the remaining meat over top before scoring. You can also increase the Aleppo pepper or add a teaspoon of cayenne pepper into the spice blend for more heat.
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