Name: Adana Kebab
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 700 g lamb (cold, finely minced; use lamb with approximately 20% fat); 1 piece red pepper (seeded and finely minced); 2 cloves Garlic (finely grated); 2 tsp red pepper flakes (preferably Turkish pul biber); 1 tbsp paprika (Sweet paprika); 1 tsp ground cumin; 2 tsp Salt (fine salt); 1 tbsp Olive oil (for oiling the grill grates); 1 piece red onion (thinly sliced for serving); 1 tbsp sumac (for the onions); 15 g Flat-leaf parsley (chopped, for the onions and serving); 1 piece lemon (wedges)

How to prepare

Combine the minced lamb, minced red pepper, grated garlic, red pepper flakes, paprika, cumin, and salt in a large bowl. Mix firmly with your hands for 2 to 3 minutes until the mixture becomes sticky and uniform.

Cover and refrigerate the lamb mixture for at least 30 minutes. Meanwhile, soak wooden skewers in water if using them, and prepare a hot grill with the grates clean and lightly oiled.

Divide the chilled mixture into 8 equal portions. With damp hands, press each portion firmly around a wide skewer into a long, flat kebab about 2 cm thick. Compress the meat well, leaving a little skewer exposed at each end.

Raw spiced lamb shaped into flat Adana kebabs on skewers.

AI-generated image

Grill the kebabs over high heat, about 230°C, for 3 to 4 minutes on the first side. Turn when the surface is deeply browned and releases cleanly from the grates.

Continue grilling for 3 to 5 minutes, turning once or twice, until the kebabs are charred in spots and the center reaches 74°C on an instant-read thermometer. Transfer to a warm plate and rest for 3 minutes.

Charred Adana kebabs served with sumac onions, parsley, lemon, and flatbread.

AI-generated image

Toss the sliced red onion with sumac and half of the chopped parsley, gently rubbing the mixture for 30 seconds until the onion softens slightly. Serve the kebabs with the sumac onions, remaining parsley, lemon wedges, and warm flatbread.

Why this recipe works

A high-fat lamb mixture stays succulent over intense heat, while red pepper, cumin, garlic, and paprika build the earthy, gently hot flavor associated with Adana. Chilling and compressing the mixture creates a cohesive kebab that browns without falling from the skewer.

Storage and reheating

How to store it

Refrigerate cooked kebabs in an airtight container for up to 3 days. Refrigerate the uncooked shaped mixture for up to 24 hours, or freeze it well wrapped for up to 2 months.

How to reheat it

Reheat cooked kebabs in a covered skillet over medium-low heat with a splash of water, or in a 180°C oven until steaming hot throughout. Thaw frozen uncooked kebabs overnight in the refrigerator before grilling.