Name: Adana Kebab Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 1 1/2 pounds ground lamb (or a mix of lamb and beef); 1 small onion (grated or very finely minced); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon red pepper flakes (more to taste); 1/4 teaspoon ground sumac (optional); 1 tablespoon chopped fresh parsley; 1 teaspoon salt; 1/2 teaspoon black pepper; Metal or soaked wooden skewers

Jump to Recipe·Print Recipe

If you’re ready to bring the bold, intoxicating flavors of Turkish cuisine Main Course. This spicy, succulent kebab gets its name from the city of Adana and is famous for its distinct blend of juicy minced meat, vibrant spices, and just a hint of heat. Grilled on skewers and typically served with a colorful parade of sides, this recipe is a surefire way to thrill your taste buds—whether you’re hosting a summer barbecue or craving a taste of Anatolia on a regular weeknight.

Ingredients You’ll Need

For Adana Kebab, you don’t need a mile-long pantry list—just a few quality ingredients, each chosen for the way it amplifies texture, aroma, and color. These staples form the backbone of the kebab, so use the freshest and best you can find.

Ground lamb (or a mix of lamb and beef, 1 1/2 pounds): The soul of Adana Kebab—go for meat with a bit of fat for juiciness and flavor.
Onion (1 small, grated or very finely minced): Adds moisture and a subtle sweetness that melts into the meat.
Garlic (2 cloves, minced): Brings that signature aromatic kick—don’t skip it!
Ground cumin (1 teaspoon): Deepens the flavor and adds irresistible warmth.
Paprika (1 teaspoon): Lends color and a mild smokiness to each bite.
Red pepper flakes (1/2 teaspoon or more to taste): Give your Adana Kebab its famous spicy edge; increase for more heat.
Ground sumac (1/4 teaspoon, optional): A pop of tartness that balances the richness of the meat.
Fresh parsley (1 tablespoon, chopped): Brightens up the mix with color and herby zing.
Salt (1 teaspoon): Essential for bringing all the flavors forward.
Black pepper (1/2 teaspoon): For just the right amount of bite and depth.
Metal or soaked wooden skewers: The vehicle for grilling perfection—soak wood skewers to prevent burning.

How to Make Adana Kebab

Step 1: Mix the Meat and Spices

It all begins in one big bowl. Combine the ground lamb (or lamb and beef mix), grated onion, minced garlic, cumin, paprika, red pepper flakes, sumac (if you’re using it), parsley, salt, and black pepper. The magic trick? Get right in there with your hands—mix until the meat mixture feels sticky and cohesive. This thorough mixing makes it easier to mold the kebab onto skewers and ensures every bite is full of flavor.

Step 2: Let the Flavors Meld

Cover your fragrant mixture and slide it into the fridge for at least 30 minutes (an hour is even better if you have time). Chilling does wonders—it gives the flavors a chance to mingle and makes shaping the kebabs a breeze, as the meat firms up just a bit.

Step 3: Shape the Kebabs

Once chilled, divide the meat mixture into six even portions. With slightly damp hands (this prevents sticking), press each portion onto a skewer and form it into a long, flat kebab—think about the size of your palm and as thick as your thumb. Don’t worry if they look rustic; that’s part of the charm of Adana Kebab!

Step 4: Fire Up the Grill

Get your grill or grill pan nice and hot over medium-high heat, and lightly oil the grates. Lay the kebabs across and let them cook for about 8 to 10 minutes, turning every so often. Look for unmistakable char marks and a sizzling, caramelized crust—the outside should be deeply browned while the inside stays juicy.

Step 5: Serve Hot Off the Grill

Slide your perfectly grilled Adana Kebab onto a platter. Serve immediately while still piping hot for the full effect! Traditionally, it’s all about sharing: pile up some rice, nestle in flatbread, toss on grilled veggies, and don’t forget a bright squeeze of lemon or a swirl of yogurt sauce.

How to Serve Adana Kebab

Garnishes

The best Adana Kebab experience begins with thoughtful garnishes. Classic options include fresh parsley, slivers of raw onion dusted with sumac, lemon wedges for a citrusy hit, and creamy yogurt sauce. These extras brighten up every bite and turn the dish into something truly special.

Side Dishes

Adana Kebab is not complete without fabulous sides. Go for fluffy rice pilaf, warm lavash or pita bread, and a medley of grilled vegetables like tomatoes, peppers, and eggplant. A crisp shepherd salad or pickled vegetables also pair beautifully, cutting through the richness of the kebab and balancing out the meal.

Creative Ways to Present

If you’re in the mood to wow your guests, try threading the grilled kebabs onto a platter with colorful roasted veggies in between. For a modern touch, serve mini Adana Kebab sliders on small buns with herbed yogurt. Or, for a cozy family meal, wrap the kebab (still hot!) inside lavash with salad and sauce for an easy, handheld feast.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra kebabs (lucky you!), cool them to room temperature first. Store in an airtight container in the fridge for up to three days. Be sure to keep any sides or sauces separate for best texture and flavor later.

Freezing

Adana Kebab freezes beautifully, whether raw or cooked. For raw kebabs, pre-shape and freeze flat on a baking sheet before transferring to freezer bags. For cooked kebabs, wrap each one tightly and freeze for up to two months. Thaw overnight in the fridge before reheating or grilling again.

Reheating

To bring those kebabs back to life, gently reheat in a covered pan over medium-low heat, or pop them onto a grill for a couple of minutes on each side to refresh that gorgeous char. A microwave will work in a pinch, but crisping them up on the stovetop is worth the extra few minutes!

FAQs

Can I use all beef instead of lamb for Adana Kebab?

Absolutely! While traditional Adana Kebab features lamb, a beef-only version still delivers plenty of flavor and a wonderfully juicy texture. Just aim for beef with a little extra fat to keep things moist.

How spicy is Adana Kebab?

Classic Adana Kebab should have a pleasant kick, but not be overwhelmingly hot. You can always adjust the amount of red pepper flakes to suit your own spice preference—dial it up for fire lovers or go easy if you prefer mild heat.

Do I really need to chill the meat mixture before grilling?

Chilling is a simple step that pays off big time. It helps the flavors blend and, even more importantly, makes the kebabs hold their shape better once they hit the grill. For the best Adana Kebab texture, don’t skip the chill!

What if I don’t have a grill?

No worries at all! You can use an indoor grill pan or even broil the kebabs in your oven on a foil-lined tray, turning occasionally until you get a lovely char and they’re cooked through.

Can Adana Kebab be made gluten-free?

Yes! The traditional recipe contained here has no breadcrumbs or fillers—just meat and spices—so it’s naturally gluten-free. Just be sure any sides or flatbreads you serve are also gluten-free if needed.

Final Thoughts

If you’re craving a taste adventure that’s equal parts simple and showstopping, make this Adana Kebab your next grilling project. Every smoky, juicy bite is a tribute to Turkish street food at its finest—so invite some friends, fire up the grill, and let the feast begin!

Adana Kebab Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

Author: admin
Total Time: 30 minutes (plus chilling)
Yield: 6 kebabs 1x
Diet: Non-Vegetarian

Print Recipe

Description

Adana Kebab is a flavorful Turkish kebab made with a mix of ground lamb and beef, seasoned with aromatic spices and herbs. Grilled to perfection, these kebabs are juicy and packed with Middle Eastern flavors.

Ingredients

Scale

Ground Meat Mixture:

1 1/2 pounds ground lamb (or a mix of lamb and beef)
1 small onion (grated or very finely minced)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon red pepper flakes (more to taste)
1/4 teaspoon ground sumac (optional)
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper

Additional:

Metal or soaked wooden skewers

Cook Mode Prevent your screen from going dark

Instructions

Mix the Meat: In a large bowl, combine ground meat, grated onion, garlic, cumin, paprika, red pepper flakes, sumac, parsley, salt, and black pepper. Mix thoroughly.
Shape the Kebabs: Divide the mixture into 6 portions and shape each around a skewer into a long, flat kebab shape.
Grilling: Preheat grill to medium-high. Grill kebabs for 8–10 minutes, turning occasionally, until cooked through and charred. Serve hot.