If you have ever tasted the rich, fiery flavors of Turkish cuisine, you know there is something incredibly special about a perfectly grilled kebab. The Adana Kebab Recipe captures the essence of traditional street food from the city of Adana with its juicy, spiced ground lamb mixture, melded with red pepper and aromatic herbs. This dish is not just a meal; it’s an experience that combines smoky grill notes, a touch of heat, and fresh accompaniments that awaken your senses and transport you straight to the heart of Turkey’s culinary landscape.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that each play a vital role in building the iconic flavor and texture of Adana kebabs. Freshness and quality here truly make all the difference, lending vibrancy and depth to every bite.
- 1 lb ground lamb (or lamb-beef mix, 80/20 lean-to-fat ratio): The foundation for juicy, flavorful kebabs with the perfect fat content to keep them moist.
- 1 red bell pepper, finely grated or minced: Adds sweetness, moisture, and a subtle smokiness to the meat.
- 1 small onion, grated and juice squeezed out: Provides savory moisture without overpowering the mixture.
- 2–3 garlic cloves, minced: Infuses the kebabs with that irresistible punch of garlic aroma.
- 1 tablespoon red pepper paste: Brings a rich, tangy heat characteristic of Turkish cuisine; tomato paste with chili works as a substitute.
- 1 teaspoon Aleppo pepper or red chili flakes: Offers a mild yet vibrant spiciness to balance the richness.
- 1 teaspoon paprika: Adds earthiness and a warm color to the mix.
- 1 teaspoon ground cumin: Imparts a subtle smoky warmth that defines the kebab’s flavor profile.
- 1 teaspoon salt: Essential for enhancing all the complex flavors in the meat.
- 1/2 teaspoon black pepper: Adds depth with a gentle bite.
- 1/4 cup fresh parsley, finely chopped: Fresh herbaceous notes that brighten and lighten the mix.
- Lavash or pita bread: For wrapping or serving alongside to soak up all the delicious juices.
- Grilled tomatoes and peppers: Classic smoky accompaniments that complement the kebabs perfectly.
- Sliced red onions with sumac: Adds tang and crunch for a refreshing contrast.
- Plain yogurt or cacik (Turkish tzatziki): Cool, creamy balance to the spices and char.
How to Make Adana Kebab Recipe
Step 1: Prepare the Kebab Mixture
Start by combining your ground meat with the grated red bell pepper and onion—make sure to squeeze out any excess liquid from the onion so your kebabs don’t fall apart. Add the minced garlic, red pepper paste, Aleppo pepper, paprika, cumin, salt, black pepper, and chopped parsley. Use your hands to mix everything well, kneading the mixture until it becomes sticky and cohesive. This is the secret to kebabs that hold their shape during grilling. Once mixed, pop the bowl in the fridge for at least 30 minutes to let the flavors meld beautifully.
Step 2: Form the Kebabs
Next, wet your hands slightly—this stop the meat from sticking—and mold the spiced mixture around flat metal skewers, shaping them into long, flat kebabs about 1 inch thick. Press firmly so the meat adheres tightly to the skewers, ensuring they won’t fall off when cooking. This shaping technique is a must for that signature Adana Kebab look and ensures even cooking.
Step 3: Grill the Kebabs
Fire up your grill to medium-high heat, charcoal preferred for that unbeatable smoky aroma that defines authentic kebabs. Place your skewers on the grill and cook for about 10 to 12 minutes, turning every few minutes to char the meat evenly without overcooking. You want a gorgeous outside crust with a juicy interior. The smell at this stage is irresistible and really sets the mood for what’s coming.
Step 4: Serve Hot and Fresh
Once grilled, serve the kebabs right away with soft lavash or pita bread. Don’t forget those charred tomatoes and peppers that add a smoky freshness, plus the sharpness of sliced red onions sprinkled with sumac. A side of thick, cool yogurt or traditional cacik brings it all together, creating a balance of spicy, smoky, tangy, and creamy flavors that make the Adana Kebab Recipe a true crowd-pleaser.
How to Serve Adana Kebab Recipe
Garnishes
A generous sprinkle of sumac on the sliced red onions adds a pleasant tangy lift that contrasts perfectly with the smoky kebabs. Fresh herbs like mint or parsley can be scattered on top for added freshness, and a drizzle of lemon juice brightens everything right before serving. These simple garnishes elevate the entire meal.
Side Dishes
Adana kebabs go hand in hand with a few classic Turkish sides: smoky grilled vegetables like tomatoes and peppers, creamy yogurt or cacik to cool the palate, and warm flatbreads to scoop everything up. A crisp, tangy salad with cucumbers and tomatoes works brilliantly here too, bringing refreshing crunch and color to your plate.
Creative Ways to Present
If you’re aiming to impress at a dinner party, try laying the kebabs over a bed of fluffy rice pilaf or bulgur wheat to soak up all those delicious juices. Wrapping the meat with grilled vegetables and yogurt in a lavash wrap makes for an easy handheld meal. You can even serve the kebabs sliced atop a salad for a lighter but flavorful option. The possibilities are as exciting as the recipe itself.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though good luck with that), store your cooked kebabs in an airtight container in the refrigerator. They will stay good for up to 3 days, allowing you to enjoy their rich flavor the next day or two without losing juiciness.
Freezing
You can also freeze uncooked kebabs shaped on skewers by wrapping them tightly in plastic wrap and storing them in a freezer bag. Freeze for up to one month for best taste. Thaw them overnight in the fridge before grilling to keep the texture just right.
Reheating
To reheat, avoid the microwave if you want to keep that grilled texture. Instead, warm the kebabs gently in an oven or on a grill pan over low heat until heated through. This method preserves the juiciness and even revives some of the charred exterior that makes the Adana Kebab Recipe so special.
FAQs
Can I use beef instead of lamb?
Absolutely! While lamb provides that signature richness and flavor, you can substitute with ground beef or a combination thereof. Just aim for an 80/20 lean-to-fat ratio to keep the kebabs juicy and flavorful.
What if I don’t have red pepper paste?
You can easily replace red pepper paste with a mix of tomato paste and a pinch of chili flakes or powder. This combination replicates the tang and mild heat that red pepper paste adds to the kebab mixture.
How spicy is this Adana Kebab Recipe?
The spice level is moderate and adjustable thanks to the Aleppo pepper or chili flakes. Feel free to reduce or increase the amount depending on your heat tolerance. The yogurt served alongside also helps balance any spiciness.
What kind of grill should I use?
Charcoal grills are ideal because they impart authentic smoky flavor. However, a gas grill or even a grill pan on your stove works just fine if you don’t have access to charcoal.
Can I make these kebabs without skewers?
While traditional Adana kebabs are served on flat skewers, you can shape the meat into patties or sausage shapes and cook them on a grill or stovetop if skewers aren’t available. Just be extra careful not to let them fall apart while flipping.
Final Thoughts
I genuinely believe this Adana Kebab Recipe will become one of your new favorite go-to dishes for gatherings or cozy family dinners. It’s simple yet packed with layers of flavor that invite you to savor every bite. The combination of smoky, spicy, and fresh accompaniments creates a full sensory experience that’s truly unforgettable. So grab your skewers, fire up the grill, and prepare for a culinary journey straight to Turkey’s vibrant food scene. You won’t regret it!
Print
Adana Kebab Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus 30 minutes refrigeration
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Description
Adana Kebab is a traditional Turkish grilled dish made from spiced ground lamb mixed with red pepper, onion, garlic, and herbs. The meat is shaped onto skewers and char-grilled to perfection, resulting in a juicy, flavorful kebab with a slightly smoky and spicy profile. Served with lavash or pita bread, grilled vegetables, sumac-seasoned onions, and tangy yogurt, this recipe brings the authentic taste of Turkish street food to your home grill.
Ingredients
For the Kebab
- 1 lb (450g) ground lamb (or a mix of lamb and beef, 80/20 lean-to-fat ratio)
- 1 red bell pepper, finely grated or minced
- 1 small onion, grated and juice squeezed out
- 2–3 garlic cloves, minced
- 1 tablespoon red pepper paste (or tomato paste + a pinch of chili)
- 1 teaspoon Aleppo pepper or red chili flakes (adjust to spice level)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped
To Serve
- Lavash or pita bread
- Grilled tomatoes and peppers
- Sliced red onions with sumac
- Plain yogurt or cacik (Turkish tzatziki)
Instructions
- Prepare the kebab mixture: In a large mixing bowl, combine ground meat, grated red pepper, grated onion (with excess moisture squeezed out), garlic, red pepper paste, and spices. Add parsley and mix thoroughly with your hands for several minutes until the mixture becomes sticky and holds together. Refrigerate for at least 30 minutes to let the flavors meld and the mixture firm up.
- Form the kebabs: Wet your hands to prevent sticking and mold the meat mixture around flat metal skewers (or thick bamboo skewers soaked in water), shaping it into long, flat kebabs about 1 inch thick. Press firmly so the meat adheres well to the skewers.
- Grill the kebabs: Preheat a grill—charcoal grilling is ideal for authentic smoky flavor—to medium-high heat. Place the skewers on the grill and cook for about 10–12 minutes, turning occasionally, until the kebabs are cooked through and have a slightly charred exterior.
- Serve: Serve the hot kebabs with lavash or pita bread, grilled tomatoes and peppers, sliced red onions sprinkled with sumac, and a dollop of plain yogurt or cacik for a refreshing accompaniment.
Notes
- Make sure to squeeze out excess moisture from the grated onion to prevent the mixture from becoming too wet and falling off the skewers.
- If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Adjust the level of spice with Aleppo pepper or chili flakes according to your taste preference.
- Charcoal grilling adds an authentic smoky flavor, but you can also use a gas grill or grill pan if necessary.
- Rest the skewers for a couple of minutes after grilling for juicier kebabs.
