Adana Kebab

If you’re ready to bring the bold, smoky flavors of Turkish street food straight to your kitchen, buckle up—because Adana Kebab is the real deal. This spicy, juicy minced meat kebab is named after the city of Adana in southern Turkey, and it’s bursting with warm spices, garlic, chili, and a whole lot of chargrilled goodness.

Imagine perfectly grilled skewers of seasoned ground lamb or beef, seared to smoky perfection, and served up with warm flatbread, grilled veggies, and a generous sprinkle of sumac onions. It’s hearty, fiery, and seriously unforgettable. Trust me, once you taste it, you’ll be dreaming of your next bite.

Why You’ll Love Adana Kebab

Packed with Flavor: Every bite is infused with garlic, chili, paprika, and just enough herbs to keep things interesting. It’s the kind of heat that warms you up, not burns you out.

Perfect for Grilling Season: Fire up the grill and watch the kebabs sizzle. That smoky, slightly charred crust? Pure magic.

High-Protein & Low-Carb: If you’re looking for a meal that’s flavorful and fits into your clean eating goals, this is a win-win.

Customizable Heat: You control the spice level—go fiery or mild depending on your mood or who you’re cooking for.

Great for Entertaining: Serve them with warm pita, fresh salads, dips like tzatziki or hummus, and you’re set for an epic Mediterranean feast.

Ingredients

Here’s what goes into these juicy, flavorful kebabs:

Ground lamb (or beef): Traditionally, Adana Kebab is made with lamb, but you can use beef or a combo of both. Choose meat with some fat content to keep the kebabs juicy.

Red pepper paste: This gives the kebabs a deep, smoky, slightly sweet flavor and signature color. Turkish pepper paste is best, but tomato paste can be used in a pinch with chili flakes.

Onion: Grated and squeezed to remove moisture. Adds flavor without watering down the meat.

Garlic: Because garlic makes everything better.

Aleppo pepper (or crushed red chili flakes): Gives that mellow, warm heat without overpowering the dish.

Paprika (sweet or smoked): Adds a smoky, peppery note that rounds out the spice blend.

Salt and black pepper: For seasoning, naturally.

Optional: Sumac, cumin, chopped parsley: Depending on your vibe, you can add these for a more complex flavor.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Prep the Meat Mixture

In a large bowl, combine the ground lamb, grated onion, garlic, pepper paste, and all your spices. Mix well using your hands until fully combined and sticky—this ensures the kebabs hold together on the skewer.

2. Chill the Mixture

Cover and refrigerate for 30 minutes to 1 hour. This helps the flavors meld and the meat firm up so it’s easier to shape.

3. Shape the Kebabs

Wet your hands, then form the mixture onto flat metal skewers (or wooden ones soaked in water). Shape them into long, thin kebabs, pressing firmly so they don’t fall apart on the grill.

4. Preheat the Grill

Heat your grill to medium-high. You want it hot enough to sear the kebabs and give them a nice char.

5. Grill the Kebabs

Place the skewers on the grill and cook for 10–12 minutes, turning occasionally, until they’re cooked through and slightly charred.

6. Rest and Serve

Let them rest for a couple minutes off the heat, then serve hot with lavash or pita, grilled veggies, sumac onions, and your favorite dips.

Nutrition Facts

Servings: 4
Calories per serving: 360
Total Fat: 26g

• Saturated Fat: 10g
• Trans Fat: 0g
  Cholesterol: 90mg
  Sodium: 480mg
  Total Carbohydrates: 3g
• Dietary Fiber: 1g
• Sugars: 1g
  Protein: 28g
  Vitamin A: 20%
  Vitamin C: 6%
  Calcium: 3%
  Iron: 18%

Preparation Time

Prep Time: 20 minutes
Chill Time: 30–60 minutes
Cook Time: 10–12 minutes
Total Time: ~1 hour 15 minutes

How to Serve Adana Kebab

On a Platter with Sides: Serve over a bed of bulgur pilaf, alongside roasted peppers, grilled tomatoes, and sumac onions.

Wrapped in Flatbread: Tuck the kebab into a piece of warm lavash or pita with lettuce, onions, tomatoes, and a drizzle of garlic yogurt sauce.

With Meze Dishes: Pair it with dips like hummus, baba ganoush, or tzatziki for a full Mediterranean spread.

Low-Carb Style: Skip the bread and serve with a big herby salad or cauliflower rice.

Party Style: Make mini kebabs and serve as an appetizer with a side of dipping sauce.

Additional Tips

Use Fatty Meat: A little fat helps bind the kebabs and keeps them juicy. Don’t go for super lean cuts.

Keep Hands Wet: When shaping the kebabs, wet hands prevent sticking and help you mold the meat smoothly.

No Grill? No Problem: You can cook these in a grill pan or under the broiler. Just be sure to get that nice char on the outside.

Chill the Mixture: This step helps the meat hold its shape and intensifies the flavor. Don’t skip it.

Serve Immediately: These kebabs are best enjoyed hot off the grill—juicy, smoky, and full of flavor.

FAQ Section

Q1: Can I make Adana Kebab without a grill?

A1: Yes! You can broil them in the oven or cook them on a stovetop grill pan. Just make sure to get a good sear for that smoky flavor.

Q2: What’s the best meat to use?

A2: Ground lamb is traditional, but you can also use beef or a 50/50 mix. Choose meat with a bit of fat to keep it juicy.

Q3: Is Adana Kebab spicy?

A3: It has a mild to medium heat from the chili and pepper paste. You can adjust the spice level to your taste.

Q4: Can I prep these in advance?

A4: Definitely! Make the meat mixture the day before and store it in the fridge until you’re ready to grill.

Q5: Can I freeze Adana Kebab?

A5: Yes! Shape the kebabs and freeze them raw. When you’re ready, grill straight from frozen or thaw overnight.

Q6: What’s the difference between Adana and Urfa Kebab?

A6: Adana is spicier and more robust, while Urfa is milder and slightly sweeter. Both are delicious, but Adana brings more heat.

Q7: What sauces go well with it?

A7: Try garlic yogurt sauce, tahini, or even a spicy harissa-style dip. A drizzle of lemon is great too!

Q8: What sides pair well with Adana Kebab?

A8: Sumac onions, grilled veggies, tabbouleh, bulgur pilaf, or a cucumber-tomato salad are all perfect.

Q9: How do I stop the kebabs from falling apart?

A9: Mix the meat well so it becomes sticky, chill before shaping, and press it firmly onto the skewer.

Q10: Can I make this in burger form?

A10: Totally! Shape the mixture into patties and grill for spicy, juicy kebab burgers. Just as tasty!

Conclusion

Adana Kebab is a smoky, spicy, ultra-satisfying dish that brings the heart of Turkish grilling straight to your table. Whether you’re firing up the BBQ, entertaining friends, or just craving something bold and flavorful—this recipe delivers. Simple ingredients, bold spices, and a whole lot of flavor make it a must-try. Once you taste it, you’ll want to make it again and again.

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