Adana Kebab is one of Turkey’s most famous kebabs, named after the city of Adana. It’s made with hand-minced lamb (sometimes a mix of lamb and beef), blended with red pepper flakes, spices, and herbs, then grilled on wide skewers over an open flame. The result is juicy, smoky, and full of flavor.
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 500g ground lamb (with about 20% fat)
- 250g ground beef (optional, for balance)
- 2 red chili peppers (mild or hot), finely chopped
- 1 onion, grated and juice squeezed out
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon pul biber (Turkish red pepper flakes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (optional, small handful)
For Serving:
- Warm lavash or pita bread
- Grilled tomatoes and green peppers
- Fresh onion salad with parsley and sumac
Instructions
- Prepare the Meat Mixture: In a large bowl, combine ground lamb, beef (if using), chopped red peppers, grated onion (squeezed dry), garlic, and spices. Mix thoroughly with your hands until the mixture is sticky and well combined.
- Rest the Mixture: Cover and refrigerate for at least 30 minutes. This helps the flavors blend and makes the mixture easier to shape.
- Shape the Kebabs: Wet your hands with cold water. Take a handful of the mixture and mold it onto flat, wide metal skewers (traditional Adana style). Press firmly so the meat sticks to the skewer in an even layer, about 1–1.5 cm thick.
- Grill the Kebabs: Preheat your grill or barbecue. Cook the kebabs over medium-high heat for 12–15 minutes, turning occasionally, until cooked through and slightly charred on the outside.
- Serve: Place the kebabs on lavash bread to absorb the juices. Serve with grilled vegetables, fresh onion salad, and sumac. Enjoy hot!
Things to Consider
- Meat Choice: Lamb with higher fat content is essential for authentic flavor and juiciness.
- Skewers: Traditional Adana kebabs are shaped on flat, wide skewers, but you can use regular skewers or shape them into patties if you don’t have them.
- Cooking Method: Best results come from grilling over charcoal for a smoky flavor, but a grill pan or oven broiler works too.
Tips
- No Skewers? Form the mixture into patties or long logs and grill them directly on the pan or oven tray.
- Extra Juiciness: Don’t overcook—the kebabs should be juicy inside while slightly charred outside.
- Serving Suggestion: Pair with ayran (Turkish yogurt drink) for an authentic experience.
This Adana Kebab recipe brings the rich, smoky flavors of southern Turkey to your table. Perfect for a weekend barbecue or special dinner. Afiyet olsun!