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
Scale
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.
