⏱ Prep: 20 min ❄️Chill: 2 hrs 🔥Grill: 8–10 min 🍢Makes: 8 skewers
Turkish Adana Kebab is named after Adana, a city in southern Turkey with a serious reputation for spicy kebabs. Ground lamb, well-fatted, heavily seasoned with pul biber and kneaded until sticky is pressed onto wide flat metal skewers and grilled over charcoal until the outside chars and the fat renders into the meat. Served on lavash that catches the dripping juices, with sumac onions, grilled tomatoes and peppers alongside. The bread catching the juices is not incidental. It is one of the best parts.
Two things define Adana kebab and separate it from generic ground meat skewers. The kneading, 3–4 minutes of hand-working the meat until it becomes sticky and cohesive, with a visible film on the sides of the bowl. Without this, the kebab falls off the skewer on the grill. And the fat, Adana kebab needs fat in the meat to stay juicy during the high-heat grill. A lean mixture tightens, cracks and tastes flat. Both are non-negotiable.
Ingredients
For the kebabs
- 700g (1.5 lb) ground lamb, 20–25% fat, fat content is essential in Adana kebab. The fat bastes the meat from inside during grilling and keeps it juicy under the high heat. Extra-lean ground lamb produces a dry, cracking kebab that falls apart. Ask your butcher for ground lamb shoulder, it has the right fat content. If unavailable: 80/20 ground beef works. A 50/50 lamb-beef mix is excellent.
- 1 tablespoon melted butter or lamb fat, added if the ground lamb feels lean. Compensates for lower fat content and improves adherence to the skewer.
- ½ small red onion, very finely grated, grated, not chopped. The onion releases its juice into the meat, adding flavour and moisture. Squeeze out most of the liquid through a tea towel before adding, too much onion water makes the mixture too wet to stay on the skewer.
- 3 cloves garlic, finely grated
- 1½ tablespoons pul biber (Aleppo pepper / Turkish red pepper flakes), the defining spice. Adana kebab is meant to have heat, do not reduce significantly. Pul biber has a fruity, smoky warmth different from regular chili flakes. Available at Turkish and Middle Eastern grocery stores. Substitute: 1 teaspoon regular chili flakes + 1 teaspoon sweet paprika.
- 1 teaspoon sweet paprika, for colour and additional mild pepper flavour
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon, a subtle warmth that is characteristic of Turkish kebabs
- 1½ teaspoons fine salt
- Large handful flat-leaf parsley, very finely chopped, do not add too much, excess moisture from the parsley can make the mixture wet. Finely chopped, about 3–4 tablespoons maximum.
- 1 tablespoon Turkish red pepper paste (biber salçası), optional but adds concentrated pepper depth. Available at Turkish grocery stores. Substitute: 1 teaspoon tomato paste + a pinch more pul biber.
For the sumac onions
- 2 large red onions, halved and very thinly sliced
- 1½ tablespoons sumac
- ½ teaspoon salt
- Juice of ½ lemon
- Small handful flat-leaf parsley, roughly chopped
For serving
- 4 sheets thin lavash bread, placed under the kebabs on the grill for the last minute so the bread absorbs the dripping juices. The juiced lavash is the platform for serving.
- 4 medium tomatoes, halved, grilled cut-side down alongside the kebabs
- 4 sivri biber (long Turkish green peppers) or Anaheim peppers, grilled whole alongside the kebabs
- Extra sumac and parsley for garnish
- Plain yogurt or labneh alongside
Equipment
- Wide flat metal skewers, 2–3cm wide, at least 35cm long. This is the only equipment that truly matters for Adana kebab. Round skewers cause the meat to spin and slide off. Wide flat skewers grip the meat and allow it to be pressed and shaped properly. Available at Turkish grocery stores and online.
Step by step
- Grate and squeeze the onion. Grate the red onion on the fine side of a box grater into a bowl. Transfer to a clean tea towel and squeeze firmly over the sink until most of the onion liquid has been removed, the grated onion should feel damp but not dripping. Transfer to a large mixing bowl. The onion flavour and some moisture is what you want, the excess water is not. Too much onion water in the mixture prevents it from binding properly and makes the kebab wet enough to slide off the skewer before it firms up on the grill.
- Combine the meat mixture. Add the ground lamb to the bowl with the squeezed onion. Add the garlic, pul biber, paprika, cumin, black pepper, cinnamon, salt, chopped parsley and red pepper paste if using. Mix briefly to distribute everything evenly.
- Knead until sticky, the critical step. Using both hands, knead and work the meat mixture firmly for 3–4 minutes, pressing, folding, squeezing. The mixture should transform from loose and crumbly to cohesive, sticky and slightly elastic. When you press it against the side of the bowl, it should cling rather than fall away. When you pick up a handful and squeeze, it should hold the impression of your fingers. If it still feels loose after 4 minutes, knead for another minute. This kneading develops the myosin proteins in the meat, the same proteins that hold sausages and meatballs together. Properly kneaded Adana mixture adheres to the skewer and holds its shape on the grill. Under-kneaded mixture falls into the coals. You cannot over-knead this, knead until it is genuinely sticky, not just mixed.
- Chill for at least 2 hours. Cover the bowl with cling film and refrigerate for minimum 2 hours, overnight is better. Cold meat is significantly easier to press onto skewers and holds its shape more reliably on the grill. This rest also develops the flavour.
- Make the sumac onions. Combine the sliced red onion, sumac, salt and lemon juice in a bowl. Massage firmly with your hands for 2 minutes until the onion softens slightly and turns deep pink. Add the parsley and toss through. Set aside, the longer they sit, the better they get.
- Shape onto skewers. Divide the chilled meat into 8 equal portions, about 85–90g each. Wet your hands lightly with cold water. Take one portion and form it into a ball around a flat metal skewer. Using both hands, press and squeeze the meat firmly along the length of the skewer, working from the centre outward, forming a long sausage shape about 15–18cm long and 2–3cm wide. Press firmly, the meat must grip the metal. Squeeze the ends to seal. Place on a tray and refrigerate while you shape the remaining kebabs. Wet hands prevent the meat sticking to your palms and allow you to smooth the surface. Work firmly and confidently, a timid press produces a loose kebab that falls off. After shaping, refrigerate for 15 minutes before grilling so the meat re-chills and sets its shape.
- Grill over high heat, manage the flare-ups. Preheat an outdoor grill or grill pan to the highest heat. Oil the grates. Place the kebabs on the grill. Cook for 3–4 minutes per side, rotating every minute or so for even browning. Adana kebab should be charred and caramelised in places on the outside with a slightly pink, juicy interior. Because of the fat content, flare-ups are normal, move the skewers briefly away from the direct flame if they flare, then return. Do not leave unattended. High heat is essential. Adana kebab cooked over medium heat slowly renders the fat without developing the exterior char that defines the dish. The char is the flavour, push the heat.
- Grill the accompaniments and warm the lavash. In the final 3–4 minutes of cooking, add the halved tomatoes (cut-side down) and whole peppers to the grill. Lay the lavash sheets over the grill briefly to warm and lightly char. To serve: slide each kebab off its skewer onto the warmed lavash using the bread to grip the meat. The juices drip into the bread as the meat is removed, this juiced lavash is served under the kebab.
- Rest 5 minutes and serve. Leave the kebabs on the lavash for 5 minutes before serving. Pile the sumac onions over the top. Arrange the grilled tomatoes and peppers alongside. Scatter extra parsley and a pinch of sumac over everything. Serve with yogurt or labneh and lemon wedges.
Claire’s note
The wide flat skewer is not an optional upgrade, it is a requirement. Round wooden skewers, round metal skewers, or makeshift foil-wrapped skewers all share the same problem: the meat spins on them and eventually slides off into the coals. Wide flat metal skewers, the kind used at every Turkish kebab restaurant, give the meat a surface to grip and hold its shape properly at grill temperature.
Buy a set before you try this recipe. They cost almost nothing at a Turkish grocery store, last indefinitely, and make everything from Adana to kafta significantly easier. The second thing: the kneading. Three to four minutes of real kneading, not stirring. The meat should feel genuinely sticky and elastic when you are done. If you are wondering whether you have done enough, you have not.
Serve with
Turkish Adana kebab is served on lavash with sumac onions, grilled tomatoes and peppers, and fresh parsley, the complete Turkish kebab spread. Yogurt or labneh alongside is traditional. For a full Turkish table: Turkish börek as a starter, Turkish pide as the bread, and the full broader Mediterranean & Middle East hub has everything alongside.
Add Turkish Adana kebab to your weekly meal planner as a weekend grill project, mix and knead Saturday morning, refrigerate until dinner, grill in 10 minutes. The meat mixture keeps refrigerated for 24 hours. And for more recipes, follow us on Pinterest.
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Turkish Adana Kebab
- Total Time: 130 minutes
- Yield: 8 skewers 1x
- Diet: Non-Vegetarian
Description
A spicy and juicy Turkish kebab made with ground lamb, seasoned and grilled to perfection, served on lavash with sumac onions and grilled vegetables.
Ingredients
- 700g (1.5 lb) ground lamb, 20–25% fat
- 1 tablespoon melted butter or lamb fat
- ½ small red onion, very finely grated
- 3 cloves garlic, finely grated
- 1½ tablespoons pul biber (Aleppo pepper)
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- 1½ teaspoons fine salt
- Large handful flat-leaf parsley, very finely chopped
- 1 tablespoon Turkish red pepper paste (optional)
- 2 large red onions, halved and very thinly sliced
- 1½ tablespoons sumac
- ½ teaspoon salt
- Juice of ½ lemon
- Small handful flat-leaf parsley, roughly chopped
- 4 sheets thin lavash bread
- 4 medium tomatoes, halved
- 4 sivri biber or Anaheim peppers
- Extra sumac and parsley for garnish
- Plain yogurt or labneh for serving
Instructions
- Grate and squeeze the onion.
- Combine the meat mixture.
- Knead until sticky — the critical step.
- Chill for at least 2 hours.
- Make the sumac onions.
- Shape onto skewers.
- Grill over high heat — manage the flare-ups.
- Grill the accompaniments and warm the lavash.
- Rest 5 minutes and serve.
Notes
Using wide flat skewers is essential to prevent the meat from slipping off during grilling. Knead the meat mixture thoroughly to ensure it holds together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 skewer
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
