Adana Kebab Recipe
This Adana Kebab recipe is a home-cook-friendly version of the iconic Turkish ground lamb kebab, made with ground lamb, red peppers, and Urfa chili (also known as red pepper flakes). Threaded onto wide skewers and grilled to perfection, it's rich, juicy, and full of authentic flavor. Served with lavash and sumac onions, it's a complete meal that brings the taste of Türkiye to your own backyard.
Servings: 6 servings
Equipment
Ingredients
For the kebab
- 2 red peppers red fresno chilis or ½ red bell pepper
- 2 lbs ground lamb or 1 lb ground lamb + 1 lb ground beef
- 2 teaspoons paprika
- 1 teaspoon Urfa chili flakes or Aleppo pepper or red pepper flakes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Water to wet your hands
For the Sumac Onions
- 1 medium-sized red onion sliced
- 1 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon Kosher salt
- 1 tablespoons sumac
- ¼ teaspoon Urfa chili flakes Aleppo pepper or red pepper flakes
- 2 tablespoons fresh parsley chopped
To Serve with
- 6 Lavash or pita bread
Instructions
- Start by preparing the peppers. Remove the seeds and chop them as finely as you can. Place the chopped peppers in a colander set over a bowl and let them drain to release their juices. Once drained, transfer them to a large mixing bowl.
- Add the ground lamb, paprika, Aleppo pepper, salt, and black pepper to the bowl with the peppers.
- Using clean hands, mix everything together until fully combined and the seasonings are evenly distributed.
- Divide the meat mixture evenly based on the number of skewers you have. For example, if you have 3 skewers, divide the mixture into 3 equal portions.
- Take one portion, shape it into a ball, and gently insert the skewer through the center.
- Fill a small bowl with cold tap water and keep it nearby. Using your hands, carefully press and spread the meat down the length of the skewer, turning it as you go to ensure even thickness all around. Lightly wet your fingers as needed to prevent the meat from sticking to your hands. Remember that just a little water is enough to help shape the kebabs without making the mixture too wet.
- Once shaped, gently press and secure the top and bottom edges of the meat where it starts and ends on the skewer. This is an essential step in that it helps prevent the meat from breaking apart during grilling.
- To create the traditional ridges, use your thumb and forefinger to lightly press along the length of the kebab, making shallow marks every couple of inches. Rotate the skewer and repeat on the other side. These ridges help the meat cook evenly and give the kebabs their signature look.
- Preheat your gas grill to 400°F-425°F. Clean the grill grates well and brush them with oil to prevent sticking.
- Once the grill is ready, place the Adana kebab skewers on the grates. Grill for 10-12 minutes, turning them often so they cook evenly and develop a nice char on the outside.
- Keep in mind that because the meat has a higher fat content, you may experience flare-ups. Stay close to the grill and adjust the heat as needed to prevent burning.
- Once cooked to your liking, cover the meat with foil and let it rest for 5-10 minutes.
- While the meat is resting, make the sumac onions. In a medium-sized bowl, mix the sliced onions, olive oil, lemon juice, salt, sumac, and red pepper flakes.
- Using clean hands, gently massage the onion mixture until slightly softened. Garnish with parsley.
- When ready to assemble your Adana kebab, grab a lavash (or pita bread), place the meat on top, and garnish with sumac onions. Roll and serve right away.
Video
Notes
- Yields: This recipe serves six adults and the nutritional information below is per serving.
- Using beef instead of lamb: You can make this recipe with beef or with a mixture of beef and lamb, but it is important that you use a cut that is high in fat or ask your butcher to incorporate some beef trimmings to your ground beef.
- Keep a close eye while grilling: Because the meat is rich in fat, you may see flare-ups as it is grilling. That’s expected, but it’s essential to stay close to the grill while they’re cooking.
- Storage: Bring your kebabs to room temperature and store in the fridge for up to 3-4 days.
- Reheating: Warm in a low oven set to 300°F (150°C) for about 10 to 15 minutes, or until warmed through. Cover loosely with foil to prevent it from drying out.
Nutrition
Calories: 669kcal | Carbohydrates: 45g | Protein: 33g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 110mg | Sodium: 1755mg | Potassium: 487mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 6mg
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