15% OFF Ikbal Adana Kebab, 1.2 lb

Ikbal

Ikbal Adana Kebab, 1.2 lb

1.2 lb

$18.68 $21.98 Save $3.30

In stock

Packaging type: Pack (1.2 lb)

$18.68 Pack 1.2 lb $336.19 Case 18 x 1.2 lb $18.67 / pack

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Product details

Adana kebab is made from minced meat and is one of the most popular kebabs in Turkey. Ikbal's version uses beef and lamb with crushed red pepper flakes, paprika and garlic, frozen and ready to grill.

Sold as a single unit: 1.2 lb.

Key features

  • Beef and lamb recipe
  • Red pepper flakes and paprika
  • Frozen 1.2 lb pack

How to enjoy

  • Grill and serve on lavash with sumac onions.
  • Serve with bulgur pilaf and salad.
  • Wrap in flatbread for dürüm.

Product details

Brand Ikbal
Category Kebabs & Burgers
Net weight / size 1.2 lb
Packaging Box
Storage Keep Frozen 0°F (-18°C)
Shelf life 12 months
Ingredients Beef, Lamb, Water, Bread Crumbs (Wheat), Crushed Red Pepper Flakes, Salt, Paprika, Garlic Powder, Spices, Onion Powder, Dextrose, Sodium Carbonate, Sodium Erythorbate
Allergens Wheat
Product code KBK02
UPC 881428003626
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Adana Kebab Dürüm with Sumac Onions

Adana kebab is the spicy, hand-minced kebab of southern Turkey. The classic way to eat it is wrapped in thin lavaş bread with sumac onions, parsley and grilled tomatoes.

Serves: 4 | Prep: 10 min | Cook: 12 min

Ingredients

For the kebab

  • 1 pack Adana kebab
  • 4 lavaş or thin flatbreads
  • 4 long green peppers
  • 2 tomatoes, halved

For the sumac onions

  • 1 red onion, thinly sliced
  • ½ bunch flat-leaf parsley, chopped
  • 1–2 tsp sumac
  • Pinch of salt
  • 1 tbsp olive oil

Instructions

  1. Toss the sliced onion with the salt and sumac, rubbing gently with your fingers. Mix in the parsley and olive oil.
  2. Heat a charcoal grill, grill pan or cast-iron skillet over high heat.
  3. Cook the kebabs 4–5 minutes per side until well browned and cooked through. Grill the peppers and tomatoes at the same time.
  4. Warm the lavaş briefly on the grill and brush it with the kebab juices.
  5. Lay a kebab on each lavaş, add sumac onions and a grilled pepper, then roll up tightly.

Tips

  • Serve with a cold ayran; it's the classic pairing.
  • For a plate instead of a wrap, serve over bulgur pilaf with the sumac onions on the side.

Traditional Turkish home recipe, written by Shopping Halal.