If you have a craving for something bold, succulent, and packed with flavor, then you are in for a real treat with this Adana Kebab Recipe. Celebrated for its spicy, smoky essence and tender texture, this Turkish classic brings together ground lamb, fragrant spices, and fresh herbs in a way that truly captivates the senses. Whether you’re grilling for family or impressing friends at a backyard feast, mastering this Adana Kebab Recipe will become your new go-to for unforgettable meals full of character and warmth.
Ingredients You’ll Need
The magic of this Adana Kebab Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays an essential role in building that iconic, mouthwatering flavor and perfectly tender texture. When combined, these ingredients create a balance of spice, freshness, and richness you won’t want to miss.
- 1 lb (450g) ground lamb (or a mix of lamb and beef, 80/20 lean-to-fat ratio): The star of the dish, lamb offers richness and a distinctive meaty flavor that forms the kebab’s base.
- 1 red bell pepper, finely grated or minced: Adds sweetness and moisture, ensuring juicy kebabs.
- 1 small onion, grated and juice squeezed out: Provides subtle pungency and helps bind the meat without overpowering it.
- 2–3 garlic cloves, minced: Delivers aromatic depth with gentle heat.
- 1 tablespoon red pepper paste (or tomato paste + a pinch of chili): Intensifies the color and adds a smoky, slightly spicy layer.
- 1 teaspoon Aleppo pepper or red chili flakes (adjust to spice level): Brings the authentic mild heat signature of Adana kebabs.
- 1 teaspoon paprika: Imparts a sweet smoky flavor and vibrant color.
- 1 teaspoon ground cumin: Adds earthiness and warmth.
- 1 teaspoon salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: For a gentle peppery kick.
- 1/4 cup fresh parsley, finely chopped: Offers brightness and herbal freshness.
- Lavash or pita bread: To wrap and enjoy your delicious kebabs.
- Grilled tomatoes and peppers: Traditional accompaniments that add smoky sweetness.
- Sliced red onions with sumac: Sharp and tangy contrast to the rich meat.
- Plain yogurt or cacik (Turkish tzatziki): Creamy and cooling, the perfect balance to the spicy meat.
How to Make Adana Kebab Recipe
Step 1: Prepare the Kebab Mixture
Begin by combining the ground lamb or lamb-beef blend with the grated red bell pepper and onion whose juice you’ve squeezed out carefully to avoid sogginess. Add the minced garlic, red pepper paste, Aleppo pepper, paprika, cumin, salt, black pepper, and fresh parsley. Use your hands to mix everything thoroughly for several minutes until the mixture feels sticky and cohesive. This step is crucial, as the right texture helps the kebabs stay together perfectly during grilling. Once mixed, cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld beautifully.
Step 2: Form the Kebabs
After chilling, wet your hands slightly to prevent sticking and shape the meat onto flat metal skewers or thick bamboo skewers that have been soaked in water. Aim for a long, flat shape about one inch thick. Press firmly and evenly, making sure the meat adheres well to the skewer to avoid any falling apart on the grill. This traditional shaping gives the Adana kebab its characteristic look and helps the meat cook evenly.
Step 3: Grill the Kebabs
Preheat your grill to medium-high heat—charcoal is best for that authentic smoky flavor. Place the skewers on the grill and cook for approximately 10 to 12 minutes, turning them occasionally so they char nicely on all sides and cook evenly without drying out. You want the outside to have that perfect caramelized char while the inside remains juicy and tender. Keep an eye on them as cooking times can vary slightly depending on your grill’s heat.
Step 4: Serve Your Adana Kebab Recipe
Remove the kebabs from the grill and serve them hot with lavash or pita bread for wrapping. Don’t forget the traditional sides like grilled tomatoes and peppers, tangy sliced onions sprinkled with sumac, and a cooling dollop of plain yogurt or cacik. This combination brings together layers of texture and flavor that elevate your Adana Kebab Recipe to a spectacular meal.
How to Serve Adana Kebab Recipe
Garnishes
Fresh garnishes make all the difference. Sliced red onions sprinkled with sumac offer a lovely tang and crunch that contrast wonderfully with the rich meat. Adding fresh parsley or a squeeze of lemon juice can also brighten up the plate and highlight the kebab’s spices.
Side Dishes
The classic accompaniments for Adana kebab include grilled vegetables such as tomatoes and peppers. They bring sweetness and a smoky aroma that harmonizes perfectly with the meat. Serve alongside fluffy rice or a simple bulgur pilaf to round out your meal.
Creative Ways to Present
Try serving your kebabs wrapped in warm lavash or pita with layers of grilled veggies and creamy yogurt inside for a delicious sandwich-style treat. Alternatively, present the kebabs on a beautiful platter surrounded by colorful mezes like hummus, baba ganoush, and fresh salads for a festive spread that invites sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Adana kebabs keep well in an airtight container in the refrigerator for up to 3 days. Make sure they are cooled completely before storing to maintain their texture and flavor.
Freezing
If you want to save your kebabs for later, freeze them individually wrapped in plastic wrap or foil and placed in a freezer-safe bag. Properly stored, they maintain great flavor and texture for up to 2 months.
Reheating
For best results, gently reheat the kebabs on a grill or under a broiler to restore some of the original crispiness and smoky flavor. Avoid microwaving, which can make the meat tough or dry.
FAQs
Can I use beef instead of lamb for the Adana Kebab Recipe?
Absolutely! While lamb is traditional and offers that unique flavor, mixing in beef or even using just beef with a good fat content will still yield delicious kebabs. Just aim for an 80/20 lean-to-fat ratio to keep them juicy.
What can I substitute for red pepper paste?
If you can’t find red pepper paste, you can mix tomato paste with a pinch of chili powder or red pepper flakes. This combination mimics the smoky, spicy depth that the paste provides.
How spicy is the Adana Kebab Recipe?
The spice level depends largely on the Aleppo pepper or chili flakes you use. It has a moderate heat with fruity and smoky undertones, but you can adjust according to your preference by adding more or less chili.
Is it necessary to use metal skewers?
Metal skewers are ideal because they conduct heat well and help cook the kebabs evenly from the inside as well. If you don’t have metal skewers, soaked bamboo skewers also work fine—just make sure they are soaked well to prevent burning.
Can I make these kebabs indoors without a grill?
Definitely! While grilling gives the best smoky flavor, you can cook the kebabs under a broiler or in a hot cast-iron pan on the stove. Just be sure to turn them frequently to avoid burning and cook them through.
Final Thoughts
The Adana Kebab Recipe is truly a celebration of bold flavors and simple ingredients coming together in perfect harmony. With its exciting spices, tender meat, and vibrant accompaniments, it’s a dish that invites you to enjoy every bite and share joy with those you love. So fire up your grill, gather your ingredients, and treat yourself to this unforgettable taste of Turkey—you won’t regret it!
Print
Adana Kebab Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Description
Adana Kebab is a flavorful Turkish grilled meat dish made with spiced ground lamb mixed with grated vegetables and aromatic spices, shaped onto skewers, and char-grilled to perfection. Served with traditional accompaniments like lavash bread, grilled vegetables, sumac-spiced onions, and creamy yogurt, it’s a perfect balance of smoky, spicy, and fresh flavors that bring the essence of Turkish street food to your table.
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 the ground meat, grated red bell pepper, grated onion with excess moisture squeezed out, minced garlic, red pepper paste, and all the spices. Add the finely chopped parsley and mix thoroughly with your hands for several minutes until the mixture becomes sticky and holds together well. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 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 the kebabs into long, flat strips about 1 inch thick. Press the mixture firmly around the skewers so it adheres well and doesn’t fall apart during grilling.
- Grill the kebabs: Preheat your grill to medium-high heat; charcoal grills are ideal for authentic smoky flavor. Place the skewers on the grill and cook for approximately 10 to 12 minutes, turning occasionally to ensure even cooking, until the kebabs are cooked through and have a slightly charred exterior.
- Serve: Remove the kebabs from the grill and serve them hot with warm lavash or pita bread, grilled tomatoes and peppers, sliced red onions sprinkled with sumac, and a dollop of plain yogurt or cacik (Turkish tzatziki) on the side for added freshness and creaminess.
Notes
- For best results, use ground lamb with a good fat content (around 20%) to keep the kebabs juicy and flavorful.
- If you don’t have red pepper paste, tomato paste with a pinch of chili can be substituted.
- Make sure to squeeze out excess moisture from the grated onion to help the kebabs hold together better.
- Using long flat metal skewers is traditional and helps the kebab cook evenly; if using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Charcoal grilling adds authentic smoky flavor, but a gas grill or broiler can also be used if needed.
- Adjust the spice level by varying the amount of Aleppo pepper or red chili flakes to your taste.
