How to Make the Perfect Adana Kebab
Turkish · Medium · 35 min · 4 servings
Adana kebab is a bold and fiery hand-minced lamb kebab from the city of Adana in southern Turkey, mixed with red pepper and fat, then molded onto wide flat skewers and grilled over charcoal. It is served with flatbread, fresh vegetables, and a tangy sumac-dressed onion salad.
Why this recipe works
This Adana Kebab recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 34g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 600 g coarsely minced fatty lamb shoulder
- 2 tsp hot red pepper flakes or Aleppo pepper
- 1 tsp ground cumin
- 4 pieces flatbread or lavash
- 1 large red onion thinly sliced
- 1 tbsp sumac
Step by step instructions
Step 1: Mix the Kebab Meat
Combine the minced lamb with red pepper flakes, ground cumin, salt, and black pepper. Knead the mixture firmly by hand for 5 full minutes until very sticky and cohesive, which is essential for the meat to hold on the skewer.
Step 2: Mold onto Skewers
Divide the mixture into 4 equal portions. With wet hands, mold each portion firmly around a wide flat metal skewer, pressing and squeezing to form an even sausage shape about 20cm long with no gaps or cracks.
Step 3: Grill Over High Heat
Grill the kebabs over charcoal or on a very hot grill pan for 6 to 8 minutes, turning regularly, until charred on the outside and just cooked through with a slight pink in the center.
Step 4: Make Onion Salad and Serve
Toss sliced red onion with sumac, a pinch of salt, and a squeeze of lemon juice. Slide kebabs off the skewer onto flatbread, top with the sumac onions, fresh tomatoes, and parsley, then wrap and serve.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fatty lamb shoulder → a mixture of ground beef and lamb for a milder flavor
- Aleppo pepper → a mix of sweet paprika and cayenne pepper
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using lean meat without enough fat content which causes the kebab to crumble and fall off the skewer
- Not kneading the meat long enough to develop the necessary sticky protein structure
Nutrition facts
Per serving: 510 calories, 34g protein, 18g carbs, 34g fat, 3g fiber.
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