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
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, 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.
