There is something undeniably captivating about the Adana Kebab Recipe, a beloved Turkish classic that bursts with layers of smoky, spicy, and savory goodness. This dish brings together succulent minced lamb, vibrant spices, and grilled vegetables in such a way that every bite feels like a warm invitation to a lively dinner with friends. Whether you’re a seasoned grill master or a curious home cook, mastering this Adana Kebab Recipe will elevate your culinary repertoire with authentic flavors that impress yet remain wonderfully approachable.
Ingredients You’ll Need
To create the magic of an Adana Kebab, you don’t need a long list of complicated ingredients—just a handful of fresh, quality essentials that each play a key role in developing its signature taste, texture, and color.
- ½ medium onion: Adds moisture and a mild sweetness that balances the spices perfectly.
- 15 g flat-leaf parsley leaves: Brings a fresh, herbaceous brightness that lifts the meat mixture.
- 400 g minced lamb: The star of the dish, offering rich flavor and juiciness; you can mix with beef if you prefer.
- 50–75 g butter: Melted butter or finely chopped lamb fat ensures the kebabs stay tender and juicy while grilling.
- 1 Tbsp pul biber (Aleppo pepper): This chili flakes’ warmth adds the perfect subtle heat and smoky depth.
- 1 tsp salt: Essential for enhancing every other ingredient’s flavor.
- ½ tsp black pepper: Adds a gentle bite without overpowering the dish.
- 1 medium tomato: For grilling alongside the kebabs, giving a sweet, smoky counterpoint.
- 4 Turkish green peppers: These mild, long peppers add color and a slight peppery bite when grilled.
- Turkish sumac onions: Tangy and refreshing, they’re a traditional accompaniment to kebabs.
- Lavash or flatbread: To wrap or scoop up every last bit of deliciousness.
- Ezme salad and chopped salad: Provide a fresh, zesty contrast that brightens the meal.
How to Make Adana Kebab Recipe
Step 1: Prepare the Onion and Parsley
Start by finely chopping the onion and parsley together using a food processor to create a perfectly blended mixture that will integrate seamlessly with the meat. After processing, press the mixture through a sieve or with the back of a spoon to remove excess moisture; this helps maintain the right texture for your kebab, preventing sogginess while keeping flavor intact.
Step 2: Combine the Meat Mixture
Transfer your onion and parsley blend into a bowl and add the minced lamb along with melted butter or lamb fat, pul biber, salt, and black pepper. Knead the mixture thoroughly for at least 2 to 3 minutes until completely homogeneous. This step is crucial because a well-kneaded mixture ensures the kebab holds together firmly on the skewers and delivers an even distribution of flavors in every bite.
Step 3: Prepare Your Grill
Fire up a charcoal barbecue for the most authentic smoky flavor, or heat a large cast iron grill pan over high heat if cooking indoors. The high temperature is essential to produce beautifully charred edges while cooking the kebabs evenly through the thickness.
Step 4: Skewer the Vegetables
Thread the halved or quartered tomato and the green Turkish peppers onto thin grill skewers. These will grill alongside the meat kebabs and add wonderful aromatic and textural variety to your meal.
Step 5: Shape the Kebabs
Divide the meat mixture into four equal portions. Wet your hands to prevent sticking and mold each portion into a long, relatively thin layer wrapped tightly around a wide grill skewer, ensuring there are no air pockets in the meat. The kebab should be firm enough to hold its shape but still tender once cooked.
Step 6: Grill the Kebabs and Vegetables
Place the meat kebabs and vegetable skewers on the grill, turning regularly to achieve an even char and cook through. Expect the process to take anywhere from 5 to 15 minutes depending on grill heat and kebab thickness. Be mindful of flare-ups from dripping fat and ventilate properly if indoors.
Step 7: Serve Hot
Once the kebabs have that gorgeous brown edge and are cooked to perfection, serve them immediately, accompanied by the grilled vegetables, lavash, and refreshing salads. The result is a vibrant, colorful plate that invites you to dive in.
How to Serve Adana Kebab Recipe
Garnishes
Turkish sumac onions are the ultimate traditional garnish for the Adana Kebab Recipe. Their tangy brightness cuts through the richness of the meat beautifully. Fresh parsley sprigs and a sprinkle of additional pul biber can add a burst of color and spice, making each bite as exciting as the last.
Side Dishes
The ideal accompaniments to this dish are ezme salad and a simple chopped tomato and cucumber salad. Their fresh, zesty qualities provide contrast to the rich, spicy kebabs. Lavash or any flatbread is perfect for wrapping the kebabs and scooping up every bit of sauce and salad, creating a full-textured meal experience.
Creative Ways to Present
For a fun twist, serve your Adana Kebab Recipe as a DIY platter where guests assemble their own wraps with grilled veggies and salads. Alternatively, lay the kebabs over a bed of fluffy rice pilaf for a heartier presentation or serve alongside grilled halloumi cheese for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover kebabs can be stored in an airtight container in the refrigerator for up to two days. To retain the best texture, separate the meat from any grilled vegetables and bread before refrigerating.
Freezing
If you want to keep the kebabs for longer, wrap each skewer tightly with plastic wrap and place in a freezer-safe bag. Frozen kebabs maintain flavor well for up to three months, making them a convenient option for speedy meals later on.
Reheating
Reheat kebabs gently in a preheated oven at 175°C (350°F) for 10–12 minutes or on a grill pan until warmed through. Avoid microwaving to prevent drying out the meat and losing that essential grilled charred flavor.
FAQs
Can I use beef instead of lamb for the Adana Kebab Recipe?
Absolutely! While lamb is traditional and offers a richer flavor, using beef or a lamb-beef mix works well. Just ensure your minced meat has enough fat (around 15–20%) to keep the kebabs moist and flavorful.
What if I don’t have pul biber? Can I substitute it?
Yes, you can substitute pul biber with crushed red pepper flakes or smoked paprika for a similar spicy kick. While it won’t be exactly the same, these substitutes will keep your kebabs flavorful and vibrant.
Do I need special skewers for making Adana kebabs?
Wide, flat metal skewers are ideal because they help the kebab mixture stick evenly without spinning when grilling. If you don’t have these, use wooden skewers soaked in water, but be gentle shaping the meat to keep it intact.
Can I make these kebabs indoors without a grill?
Yes, a very hot cast iron grill pan or broiler can do the trick. Just remember to ventilate well because the high heat can create some smoke and you want to get those charred edges for authentic flavor.
What drinks pair well with Adana Kebab?
Traditional Turkish Ayran (a yogurt-based drink) complements the spices perfectly, cooling the palate. Alternatively, a dry red wine or a crisp, cold beer also pairs beautifully with this richly flavored dish.
Final Thoughts
The Adana Kebab Recipe is a vibrant celebration of spice, smoke, and deeply satisfying flavors that never fails to impress. Whether for a casual weekend barbecue or a special dinner, this recipe invites you to experience the warmth and boldness of Turkish cuisine in your own kitchen. So grab your skewers, prepare the mix, and get ready to savor a dish that’s as fun to make as it is delicious to eat!
Print
Adana Kebab Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Description
Adana kebab is a flavorful Turkish dish featuring spiced minced lamb molded onto skewers and grilled to perfection. This recipe combines fragrant parsley and onion with tender lamb, seasoned with Aleppo pepper and butter for richness. Grilled alongside fresh tomatoes and green peppers, the kebabs are served hot with traditional sides like lavash bread, ezme salad, and sumac onions, offering a delicious and authentic Turkish culinary experience.
Ingredients
Meat Mixture
- ½ medium onion (approx. 50g/1¾ oz net weight)
- 15 g leaves of flat-leaf parsley (Italian parsley)
- 400 g minced lamb (beef or a mix with minimum 15% fat)
- 50–75 g butter (melted, clarified butter is best, or finely chopped lamb fat)
- 1 Tbsp pul biber (Aleppo pepper) (or to taste)
- 1 tsp salt
- ½ tsp pepper
Grilled Vegetables
- 1 medium tomato (halved or quartered)
- 4 Turkish green peppers (sivri/çarliston biber) or any other mild long green peppers
accompaniments
- Turkish sumac onions
- Lavash (or another type of flatbread)
- Ezme salad
- Chopped salad
Instructions
- Prep the onion and parsley: Add the onion and parsley to a food processor and finely chop them. Then transfer the mixture to a sieve and press out some of the juice using the back of a spoon to avoid excess moisture in the meat mixture.
- Combine meat mixture: Transfer the pressed onion and parsley to a bowl and mix with the minced lamb, melted butter (or lamb fat), Aleppo pepper, salt, and pepper. Knead thoroughly until the mixture is fully homogeneous, about 2–3 minutes. Adjust butter quantity based on meat fat content to reach approximately 30% total fat.
- Preheat grill: Heat a barbecue, ideally charcoal for authentic flavor. Alternatively, heat a large cast iron grill pan over high heat if grilling indoors.
- Prepare vegetable skewers: Thread the halved or quartered tomatoes and green peppers onto thin grill skewers for grilling alongside the kebabs.
- Shape kebabs: Divide the meat mixture into four equal portions. Take one portion and place a ball of meat at the center of a wide grill skewer. Using wet hands to prevent sticking, shape the meat into a long, thin kebab form around the skewer, ensuring there are no air pockets inside.
- Grill kebabs and vegetables: Place the meat kebabs and vegetable skewers on the grill. Cook turning regularly until the edges brown and the kebabs are cooked through, approximately 5 to 15 minutes. If grilling indoors on a pan, ventilate well due to smoke from dripping fat.
- Serve: Remove kebabs and vegetables from the grill. Serve immediately with lavash or similar flatbread, Turkish sumac onions, ezme salad, and chopped salad for a complete meal.
Notes
- The amount of butter should be adjusted based on the fat content of the meat to ensure the kebabs are juicy and flavorful.
- Using clarified butter or lamb fat gives a more traditional taste and helps bind the mixture.
- Wet your hands frequently while shaping the kebabs to avoid the meat sticking to your skin.
- A charcoal grill imparts the ideal smoky flavor, but a cast iron grill pan is a good indoor alternative.
- Proper ventilation is essential if cooking on a grill pan indoors because of smoke from fat drippings.
