Description
- Adana Kebab is a fiery and flavorful Turkish dish made with ground lamb (or beef), blended with spices, red pepper, and herbs, then grilled on skewers over open flame or coals. Named after the city of Adana in southern Turkey, it’s known for its bold taste, juicy texture, and smoky char. Typically served with lavash, grilled vegetables, and a side of yogurt or sumac onions, it’s the ultimate Mediterranean street food!
Ingredients
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For the Kebab:
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1 lb (450g) ground lamb (or a mix of lamb and beef, 80/20 lean-to-fat ratio)
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1 red bell pepper, finely grated or minced
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1 small onion, grated and juice squeezed out
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2–3 garlic cloves, minced
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1 tablespoon red pepper paste (or tomato paste + a pinch of chili)
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1 teaspoon Aleppo pepper or red chili flakes (adjust to spice level)
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1 teaspoon paprika
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1 teaspoon ground cumin
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup fresh parsley, finely chopped
Optional for Serving:
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Lavash or pita bread
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Grilled tomatoes and peppers
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Sliced red onions with sumac
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Plain yogurt or cacik (Turkish tzatziki)
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Instructions
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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. -
Form the kebabs:
Wet your hands 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 it adheres well. -
Grill the kebabs:
Preheat a grill (charcoal is ideal) to medium-high heat. Grill the skewers for about 10–12 minutes, turning occasionally, until cooked through and slightly charred on the outside. -
Serve:
Serve hot with lavash or pita, grilled vegetables, sumac onions, and a dollop of yogurt.
Notes
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Authentic Adana Kebab is traditionally quite spicy — feel free to adjust the chili based on your heat tolerance.
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Letting the meat rest in the fridge helps it firm up and stay on the skewer while grilling.
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If you don’t have a grill, you can broil the kebabs in the oven on high heat, turning once for even browning.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course, Grill
- Method: Grilling / Broiling
- Cuisine: Turkish / Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 2g
- Sodium: 520
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg