If you’re craving something vibrantly flavorful and deeply satisfying, the Adana Kebab Recipe is an absolute must-try. This traditional Turkish delight features expertly spiced ground lamb combined with fresh herbs and red pepper, grilled to perfection for that irresistible char and smoky aroma. Whether you’re already a kebab lover or eager to embark on a new culinary journey, this dish delivers a harmonious balance of zest, richness, and a touch of heat that will truly captivate your taste buds.
Ingredients You’ll Need
The beauty of this Adana Kebab Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from the juicy ground lamb that forms the heart of the kebab to the bright red bell pepper and fresh parsley that add color, moisture, and flavor depth.
- 1 lb (450g) ground lamb: Choose a lean-to-fat ratio of about 80/20 to keep the kebabs juicy but not greasy.
- 1 red bell pepper, finely grated or minced: Adds sweetness and moisture to balance the richness of the meat.
- 1 small onion, grated with juice squeezed out: Provides subtle sharpness without overpowering the mixture.
- 2–3 garlic cloves, minced: Brings a savory punch that’s essential for that authentic kebab flavor.
- 1 tablespoon red pepper paste: Or tomato paste with a pinch of chili; this adds smoky depth and mild heat.
- 1 teaspoon Aleppo pepper or red chili flakes: Adjust the spice level to your liking for that signature kick.
- 1 teaspoon paprika: Adds a gentle earthiness and color.
- 1 teaspoon ground cumin: Contributes warm, aromatic undertones.
- 1 teaspoon salt: Enhances every flavor in the mixture.
- 1/2 teaspoon black pepper: Offers a subtle heat and complexity.
- 1/4 cup fresh parsley, finely chopped: Brings freshness and a slight herbaceous note.
- Lavash or pita bread: For serving, perfect to scoop and wrap the kebabs.
- Grilled tomatoes and peppers: Classic accompaniments that add sweetness and smokiness.
- Sliced red onions with sumac: Tart, tangy, and brightens up every bite.
- Plain yogurt or cacik (Turkish tzatziki): Creamy and cooling, a must-have side to balance the spices.
How to Make Adana Kebab Recipe
Step 1: Prepare the Kebab Mixture
Start by combining the ground lamb with the grated red bell pepper, grated onion with excess moisture squeezed out, minced garlic, red pepper paste, and all the fragrant spices. Including fresh parsley at this stage brings a lovely burst of green freshness. Use your hands to mix everything thoroughly for several minutes until the texture becomes nicely sticky and cohesive. This step is crucial because it ensures the kebabs stick well to the skewers later. Once mixed, pop the bowl into the fridge for at least 30 minutes, allowing the flavors to meld beautifully.
Step 2: Form the Kebabs
Now comes the fun part. Wet your hands slightly—it helps prevent the meat from sticking to your fingers—and carefully mold the mixture around flat metal skewers or thick bamboo sticks that have been soaked in water. Shape the kebabs as long, flat cylinders roughly an inch thick. It’s important to press firmly but gently so the mixture adheres tightly and won’t fall apart on the grill. This shaping technique is a signature trait of the Adana kebab and part of what makes it so distinctive.
Step 3: Grill the Kebabs
Preheat your grill to medium-high, with charcoal as the ideal fuel if you want that genuine smoky flavor. Place the skewers on the grill and cook for about 10 to 12 minutes, turning them occasionally. This ensures even cooking and allows the outside to develop those perfect charred spots while keeping the inside succulent. The smell at this stage is truly enticing — smoky, spiced, and savory all at once.
Step 4: Serve
Once cooked, serve the Adana kebabs piping hot alongside warm lavash or pita bread, grilled vegetables like tomatoes and peppers, the zingy sumac-dusted onions, and a generous dollop of cool yogurt or cacik. This combination creates layers of texture and flavor, ensuring every bite feels like a celebration of simple, honest ingredients done exceptionally well.
How to Serve Adana Kebab Recipe
Garnishes
Garnishes can elevate your Adana Kebab Recipe from delicious to unforgettable. Thinly sliced red onions sprinkled with sumac lend a tangy brightness that cuts through the richness. Fresh parsley or mint leaves make wonderful additions for freshness and color. Don’t forget a squeeze of lemon juice for a subtle acidic lift that wakes up the palate.
Side Dishes
Traditionally, Adana kebabs pair perfectly with grilled vegetables such as ripe tomatoes and sweet peppers, their natural smokiness matching the meat beautifully. Serve alongside a simple salad of chopped cucumbers, tomatoes, and herbs dressed with lemon and olive oil for a refreshing contrast. Creamy plain yogurt or cacik is essential to balance the spices and provide a cooling mouthfeel.
Creative Ways to Present
If you want to impress guests, try presenting the kebabs on a rustic wooden board with all the accompaniments arranged family-style, encouraging everyone to build their own wraps. Alternatively, serve the kebab meat chopped off the skewer atop a bed of fluffy rice pilaf and scatter pomegranate seeds for a pop of sweetness and visual interest. This dish is versatile and ready to shine on any occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked kebabs in an airtight container in the refrigerator. They will stay fresh for up to 2 days and can be enjoyed cold or reheated. Keeping the sides like yogurt and grilled veggies separate helps maintain their texture and flavors.
Freezing
For freezing, it’s best to freeze the raw kebab mixture or formed kebabs before grilling. Shape them on skewers, place on a tray in a single layer, freeze until firm, then transfer to a freezer bag. They can be frozen for up to one month. This way, you can enjoy fresh-tasting kebabs anytime by grilling directly from frozen.
Reheating
To reheat cooked kebabs, use a grill pan or oven at medium heat to warm through gently, ensuring you don’t dry them out. Alternatively, a quick zap in the microwave covered with a damp paper towel works for a fast fix, but grilling keeps the texture and flavor more authentic.
FAQs
Can I use beef instead of lamb for the Adana Kebab Recipe?
Absolutely! While lamb is traditional and gives that classic flavor, mixing lamb with beef or using all beef results in a milder taste. Just aim for a similar fat content (around 20%) to keep the kebabs juicy.
What if I don’t have access to a grill?
No grill? No problem! You can cook these kebabs under a broiler or in a grill pan on the stovetop. Just keep an eye on them and turn frequently to get a nice char without burning.
How spicy is the Adana Kebab Recipe?
The spice level is adjustable by altering the amount of Aleppo pepper or chili flakes. The original recipe has a pleasant moderate heat, but you can easily dial it down or up according to your preference.
Can I prepare Adana kebabs ahead of time for a party?
Yes, you can prepare the kebab mixture and shape them onto skewers several hours ahead or even the day before. Just keep them covered and refrigerated until ready to grill. It’s a great make-ahead dish for entertaining.
What bread works best for serving Adana kebabs?
Traditional lavash or pita bread are ideal because they’re soft and flexible, perfect for wrapping kebabs and garnishes. Naan or flatbreads can also work as tasty alternatives.
Final Thoughts
Trying the Adana Kebab Recipe will open your kitchen to a world of rich, smoky flavors that feel deeply satisfying and authentically vibrant. It’s a recipe that turns simple ingredients into something extraordinary, all while bringing a little bit of Turkish tradition to your table. So grab your skewers, fire up the grill, and enjoy the joyous experience of making and savoring one of the most beloved kebabs out there.
Print
Adana Kebab Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Description
Adana Kebab is a traditional Turkish minced meat kebab made with a flavorful mix of ground lamb, spices, and herbs, grilled over charcoal for a smoky, charred finish. Served with warm lavash or pita bread, grilled tomatoes and peppers, tangy sumac onions, and creamy yogurt or cacik, this dish brings the authentic taste of Turkish cuisine to your table in just over half an hour.
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, Aleppo pepper or chili flakes, paprika, ground cumin, salt, black pepper, and chopped parsley. Mix thoroughly by hand for several minutes until the mixture becomes sticky and holds together well. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Form the kebabs: Wet your hands with water to prevent sticking and mold the meat mixture around flat metal skewers or soaked thick bamboo skewers. Shape the mixture into long, flat kebabs about 1 inch thick, pressing firmly so the meat adheres well to the skewers and doesn’t fall apart during cooking.
- Grill the kebabs: Preheat a charcoal grill or a grill pan to medium-high heat. Place the skewers on the grill and cook for about 10 to 12 minutes, turning occasionally to ensure even cooking and a slight char on all sides. The kebabs should be cooked through but remain juicy.
- Serve: Serve the hot kebabs with warm lavash or pita bread, alongside grilled tomatoes and peppers, sliced red onions sprinkled with sumac, and a dollop of plain yogurt or cacik. This combination balances the smoky, spicy kebabs with fresh and tangy accompaniments for a classic Turkish dining experience.
Notes
- For best results, use charcoal grilling to infuse a smokier flavor to the kebabs.
- Letting the meat mixture rest in the refrigerator helps develop deeper flavors and better texture.
- If you don’t have red pepper paste, tomato paste with a pinch of chili flakes works as a substitute.
- Soak bamboo skewers in water for at least 30 minutes prior to grilling to prevent burning.
- Adjust spice levels according to taste by varying the amount of Aleppo pepper or red chili flakes.
