Turkish Adana Kebab and Rice
Experience a taste of Turkey with this mouth-watering Adana Kebab recipe. Juicy, spiced lamb kebabs are paired with Tilda's Pure Basmati Rice, and served with charred, seasoned vegetables for the ultimate crowd-pleasing dish. Ideal for a weekend feast or special gathering.
- 120+ Minutes
- Hard
- Serves 4-6
Method
Ingredients
Ingredients
- For saffron rice
- 1 cup Tilda Pure Basmati rice (rinsed)
- ½ onion (chopped)
- 4 garlic cloves (chopped)
- 1 tsp salt
- 1.5 cups water
- 1 bouillon cube
- ¼ tsp saffron
- ½ cup hot water for saffron
- ¼ c up vegetable o il
- Chopped parsley
- 2 green chillies
- For white rice
- 1 cup Tilda Pure Basmati rice (Rinsed)
- 1 tsp salt
- 1 tbsp oil
- 1.5 cups water
- For Grilled Vegetables:
- 2 r ed capsicum/bell peppers
- 2 y ellow capsicum/bell peppers
- 2 red onions
- 1 eggplant, halved lengthwise, then thick semicircles
- 2 zucchini, thick slices on diagonal
- 2 bunches asparagus, ends trimmed
- For Turkish adana kebab
- 1kg lamb mince
- 1 tbsp salt
- 1 tbsp chilli powder
- 1 tsp paprika
- 1 tsp sumac
- 3 garlic cloves (chopped)
- 3 g reen chillies (chopped)
- 2 onions (chopped & drained)
- 1 red bell pepper (chopped)
- 1 tsp tomato puree
- 1 tsp cayenne pepper
- 1.5 t sp c umin powder
- 2 tsp coriander powder
- Handful of coriander (chopped)
- For marinade
- 3 tbsp extra virgin olive oil
- 1 tsp each salt and pepper
- 3 cloves garlic, minced
- Garnish with fresh parsley (chopped)
- ½ tsp sumac
How to make Turkish Adana Kebab and Rice
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For adana kebab: In a large bowl, combine the lamb mince with salt, chilli powder, paprika, sumac, cumin, coriander, cayenne pepper and tomato purée. Mix thoroughly.
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In a food processor, blend the bell pepper, onions, green chillies, and garlic into a coarse mix. Drain the excess moisture using a muslin cloth.
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Add the vegetable mixture and chopped coriander to the mince. Mix well and ensure there’s no extra moisture.
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Cover and refrigerate for at least 30 minutes, ideally 3–4 hours.
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Wet your hands and shape the kebab mixture onto skewers
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Grill over charcoal for 15–20 minutes, turning frequently. Alternatively, bake at 180°C or cook on a skillet, flipping regularly. Avoid overcooking.
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For saffron rice: Grind the saffron and steep it in ½ cup of hot water.
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In a pot, heat the oil and sauté the chopped onion until translucent.
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Add the garlic and cook briefly. Pour in water, the saffron infusion, and crumble in the bouillon cube. Bring to a boil.
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Stir in the rinsed rice and salt. Allow the mixture to boil until water begins to evaporate.
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Add parsley and green chillies, cover, and reduce the heat to low. Cook for 7 minutes.
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For the white rice: follow our How To Cook Basmati guide - https://www.tilda.com/how-to/how-to-cook-basmati-rice/
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For grilled vegetables: Preheat oven to 200°C and arrange racks in upper and lower thirds.
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Place all chopped vegetables and garlic in a baking tray. Drizzle with olive oil and season with salt, pepper, and sumac.
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Toss well by hand.
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Bake for 20–25 minutes, flipping vegetables and rotating pans halfway through.
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Cook until vegetables are tender with crisp, browned edges.
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Garnish with chopped parsley.
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Serve two Adana kebabs over a mix of saffron and white rice. Add a generous side of grilled vegetables. Garnish the entire plate with fresh chopped coriander.