Double Adana Kebab Roll
About the recipe
This Double Adana Kebab Roll is a hearty Turkish-inspired wrap made with juicy, generously spiced beef Adana kebab, fresh sumac salad, blistered green peppers, and sweet-tangy pomegranate molasses. Everything is wrapped in warm durum bread brushed with the flavourful kebab juices, then seared until crisp and golden. The result is a satisfying combination of smoky, spicy, fresh, tangy, and savory flavors in every bite.
Double Adana Kebab Roll
Ingredients
For Adana kebab:
- 1 kg Beef mince (ideally around 20% fat)
- 1 Very finely chopped red capsicum
- 1 Very finely chopped small onion
- 4 Garlic cloves (grated)
- 2 tbsp Turkish red pepper paste
- 2 tsp Pul biber or Aleppo pepper
- 2 tsp Paprika
- 1½ tsp Ground cumin
- 2 tsp Salt
- 1 tsp Black pepper
- ½ cup Finely chopped parsley
For Salad:
- Diced tomatoes
- Diced cucumber
- 1 Thinly sliced small onion
- Handful of fresh parsley (chopped)
- Lemon juice
- Sumac
- Salt
- Black pepper
- Olive oil (optional)
For assembly:
- Large durum/lavash flatbreads
- Green banana peppers
- Pomegranate molasses
- Tzatziki
Instructions
- First, finely chop the red capsicum and onion. Squeeze out as much excess moisture as possible, as too much liquid can make the kebab mixture difficult to shape.Add the vegetables to the beef mince along with the grated garlic, Turkish red pepper paste, pul biber, paprika, cumin, salt, black pepper, and chopped parsley.
- Next, knead the mixture thoroughly with your hands for 3–4 minutes. Continue working it until the mixture becomes sticky, cohesive, and holds together when pressed.Cover and refrigerate for at least 30 minutes to allow the flavours to develop and make the mixture easier to shape.
- After chilling, divide the mixture into portions and shape each portion around skewers into long, relatively flat kebabs. Press the meat firmly around the skewers so it stays secure during cooking.
- Place the shaped kebabs over a baking tray so the rendered fat and juices collect underneath. Bake in a hot oven until deeply browned and completely cooked through, turning as needed for even browning.Alternatively, cook the kebabs on a hot grill, barbecue, or heavy skillet until browned, lightly charred, and cooked through.
- Once the kebabs are cooked, carefully collect the flavourful juices and rendered fat from the tray. Don't discard them, as they are essential for giving the durum bread its rich savoury flavour.
- Meanwhile, combine the diced tomatoes, cucumber, thinly sliced onion, and fresh parsley in a bowl.Add lemon juice, sumac, salt, and black pepper, then toss everything together. Let the salad sit for a few minutes so the flavours can come together.
- Heat a pan, grill, or barbecue over high heat. Add the green banana peppers and cook until blistered, charred in places, and softened.
- Warm a large durum or lavash flatbread and brush it generously with the reserved kebab juices. Add a layer of cooked Adana kebab, followed by the fresh sumac salad and a grilled green pepper. Drizzle with pomegranate molasses.For the double kebab roll, add another portion of kebab and repeat the fillings, keeping everything compact enough to roll securely.
- Fold the sides of the flatbread inward, then roll it tightly from one end to the other, keeping the filling tucked inside. Avoid overfilling, as this can cause the bread to tear.
- Heat a dry skillet over high heat. Place the wrap seam-side down and cook until golden and crisp.Turn the wrap and sear the remaining sides, pressing gently as it cooks. Continue until the outside is beautifully toasted while the inside remains juicy.
- Finally, slice the wrap in half and serve immediately with tzatziki and extra salad. Finish with another drizzle of pomegranate molasses and a sprinkle of sumac if desired.
Video
Tips & Tricks
Remove Excess Moisture: Always squeeze the chopped onion and capsicum thoroughly before adding them to the beef. This keeps the kebab mixture cohesive and easier to shape.
Choose Fatty Beef: Beef mince with around 20% fat is ideal for juicy Adana kebabs. The fat also creates flavourful juices that can be brushed onto the durum.
Knead Until Sticky: Kneading the meat mixture properly helps develop the right texture and prevents the kebabs from breaking apart during cooking.
Chill Before Shaping: A short chilling period firms up the mixture and makes it easier to shape securely around skewers.
Save Every Drop of Juice: The kebab drippings add incredible flavor to the wrap. Brush the durum generously before adding the filling for a richer and more savory result.
FAQs
How should I store leftover kebab?
Store cooked Adana kebab in an airtight container in the refrigerator for up to 3 days. Keep the salad, bread, and sauces separate for the best texture.
Can I freeze the kebab?
Yes. Cooked Adana kebab can be frozen in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Can I store the assembled wrap?
It is best to store the components separately. The salad can make the bread soggy if the assembled wrap is refrigerated for too long.
Why does my Adana kebab fall apart?
The mixture may contain too much moisture or may not have been kneaded enough. Squeeze the vegetables well and knead the beef until it becomes sticky and cohesive.
Why is my wrap soggy?
Too much moisture from the salad or sauce can soften the bread. Keep the salad well drained and sear the assembled wrap immediately after rolling.
