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Adana Kebabs Recipe

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4.3 from 13 reviews

Adana Kebabs are a flavorful Turkish grilled dish made with spiced ground lamb or beef, combined with aromatic spices and herbs, formed onto skewers, and charred to perfection over an open flame. These kebabs are traditionally served with flatbread, pickled onions, and fresh tomatoes, offering a perfect balance of smoky, spicy, and savory flavors.

Ingredients

Meat Mixture

  • 1 1/2 pounds ground lamb (or beef)
  • 1 small yellow onion, finely grated and drained of excess juice
  • 2 teaspoons urfa biber
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon sumac
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Kosher salt, about 1 teaspoon
  • Freshly-ground black pepper, about 1 teaspoon
  • 3 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil, plus more for the grill
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Serving (Optional)

  • Lavash bread, pita, or flatbread of choice
  • Pickled onions
  • 2 vine-ripened medium tomatoes, sliced

Instructions

  1. Make the kebab mixture: Place the ground meat in a large bowl. Add the finely grated onion, 2 teaspoons urfa biber, optional cayenne, sumac, cumin, smoked paprika, kosher salt, and black pepper. Stir in the tomato paste and drizzle about 2 tablespoons of olive oil. Knead the mixture thoroughly until well combined. Cover and chill for 30 minutes up to overnight to allow flavors to meld.
  2. Prepare the grill and skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Oil the grill grates by dipping a folded paper towel in oil and, using tongs, rub it carefully over the grates. Preheat an outdoor gas grill to medium heat and close the lid while heating.
  3. Shape the kebabs: Divide the meat mixture into six equal portions. Mold each portion around a flat stainless-steel or wooden skewer so that the meat covers the skewer evenly, approximately 1 to 1.5 inches thick. Continue until all six kebabs are shaped.
  4. Grill the kebabs: Place the skewers over direct heat on the grill. Cook the kebabs for 5 to 6 minutes on one side, then turn them over and grill until well-marked and no longer pink inside. Total cooking time should be 10 to 12 minutes. Test doneness by pulling gently on the meat with a fork without breaking it apart.
  5. Serve: Transfer the kebabs to a serving platter. Sprinkle generously with extra urfa biber and chopped parsley. Serve immediately accompanied by lavash or pita bread, pickled onions, and sliced tomatoes.

Notes

  • For authentic flavor, urfa biber (a mild Turkish chili pepper) is preferred but can be substituted with a mix of smoked paprika and mild chili powder if unavailable.
  • Soaking wooden skewers prevents them from burning on the grill.
  • Chilling the meat mixture before grilling helps the spices meld and holds kebabs together better while cooking.
  • Use medium heat to avoid burning the meat before it cooks through.
  • Adjust cayenne pepper quantity depending on your preferred spice level or omit if sensitive to heat.
  • Serve with fresh and pickled accompaniments for a more balanced and traditional meal.

Find it online: https://cookedbysarah.com/adana-kebabs-recipe/