Low Sodium Adana Kabab

Experience the bold, authentic flavors of the Middle East with this Low Sodium Adana Kabab recipe, a heart-healthy twist on a classic Turkish dish! Made with a savory blend of ground lamb and beef, infused with vibrant spices like paprika, cumin, and dried mint, and accented by the natural sweetness of red bell pepper and onion, this recipe delivers mouthwatering flavor without the extra salt. The kebabs are shaped by hand, skewered, and grilled to perfection, yielding a smoky charred exterior while remaining juicy inside. Perfect for a weeknight dinner or a backyard barbecue, these kebabs pair beautifully with grilled vegetables or a refreshing salad. Quick to prepare and big on flavor, this low sodium option is ideal for anyone craving authentic Mediterranean cuisine with a healthier, guilt-free twist.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Ground lamb
• 300 grams Ground beef
• 1 medium Red bell pepper
• 1 large Onion
• 3 cloves Garlic
• 2 teaspoons Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried mint
• 1 teaspoon Red pepper flakes
• 2 tablespoons Olive oil

Directions

Step 1

Start by finely chopping the red bell pepper and onion. Ideally, you want them to be as fine as possible to blend well with the meat mixture.

Step 2

Mince the garlic cloves and set aside.

Step 3

In a large mixing bowl, combine the ground lamb and ground beef.

Step 4

Add the chopped bell pepper and onion, along with the minced garlic, to the meat mixture.

Step 5

Sprinkle in the paprika, ground cumin, black pepper, dried mint, and red pepper flakes.

Step 6

Drizzle the olive oil over the mixture.

Step 7

Using your hands, thoroughly combine the ingredients until you have a consistent mixture. Make sure the spices and vegetables are evenly distributed throughout the meat.

Step 8

Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.

Step 9

Once marinated, divide the mixture into 8 equal portions. Using your hands, mold each portion onto a skewer to form long, thin kebabs.

Step 10

Preheat a grill or grill pan over medium-high heat.

Step 11

Grill the kebabs for about 10-12 minutes, turning occasionally, until cooked through and nicely charred on all sides.

Step 12

Remove the skewers from the grill and let them rest for a few minutes before serving.

Step 13

Serve the Low Sodium Adana Kebabs with a side of grilled vegetables or a fresh salad.

Nutrition Facts

Serving size	(1166.5g)

Amount per serving	% Daily Value*
Calories	2491.3

Total Fat 181.0g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 9.6g
Cholesterol 692.4mg	0%
Sodium 2158.8mg	0%
Total Carbohydrate 35.5g	0%
Dietary Fiber 8.4g	0%
Total Sugars 14.5g
Protein 174.3g	0%

Vitamin D 20IU	0%
Calcium 269.0mg	0%
Iron 19.1mg	0%
Potassium 3224.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 28.2%

Carbs: 5.8%