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
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 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.
