If you love bold flavors, juicy meat, and a touch of heat, the legendary Adana Kebab is the dish you need to try next. This Turkish favorite features ground lamb, fragrant spices, and a signature char from the grill. It’s deeply satisfying, comes together with just a handful of ingredients, and is the perfect centerpiece for a feast with friends or family. Let’s dive into why this sizzling recipe is a must-make for anyone craving mouthwatering Middle Eastern cuisine!
Ingredients You’ll Need
Every ingredient in Adana Kebab is simple, but each plays a starring role in creating its vibrant taste, irresistible aroma, and perfect texture. Here’s what you’ll need to make this Turkish classic shine at your table:
- Ground Lamb (1 lb, preferably with 20% fat): The foundation of authentic Adana Kebab—choose lamb with a bit of fat for maximum juiciness and flavor.
- Small Onion (grated and juice squeezed out): Adds subtle sweetness and moisture without overpowering the meat; be sure to squeeze out excess liquid for the right kebab texture.
- Garlic Cloves (2, minced): Fresh garlic infuses the kebabs with a deep, savory edge.
- Red Pepper Flakes or Aleppo Pepper (1 tablespoon): Delivers that signature warmth and a burst of color—Aleppo pepper is a traditional touch if you can find it!
- Paprika (1 teaspoon): Brings smokiness and a lovely crimson hue to the meat.
- Ground Cumin (1 teaspoon): Lends earthy depth and a nod to authentic Turkish spices.
- Salt (1 teaspoon): Essential for drawing out all those rich, layered flavors.
- Black Pepper (½ teaspoon): Gives the kebabs a subtle kick and rounds out the spice blend.
- Finely Chopped Parsley (2 tablespoons): A pop of freshness and color that brightens each bite.
- Metal or Soaked Wooden Skewers: The classic way to shape and grill the kebabs—soaked wooden skewers prevent scorching on the grill.
How to Make Adana Kebab
Step 1: Mix the Meat and Spices
Grab a large mixing bowl and combine your ground lamb with the grated, well-drained onion, minced garlic, red pepper flakes, paprika, cumin, salt, black pepper, and that vibrantly green chopped parsley. This is where your hands become your best kitchen tool—dive in and mix everything until it’s perfectly sticky and thoroughly combined. The more you work it, the better the texture will be for shaping on the skewers later.
Step 2: Rest and Meld the Flavors
Cover your mixing bowl with plastic wrap and let the mixture chill in the fridge for at least 1 hour. This little rest is crucial: it allows the flavors to mingle and the mixture to firm up, making it easier to mold onto skewers without falling apart. If you can, let it go a bit longer for even deeper flavor—you’ll thank yourself later!
Step 3: Shape the Kebabs
Divide the meat mixture into equal portions and shape each one around a skewer. You’re aiming for a long, flat kebab, around an inch in width—this classic “Adana Kebab” form cooks evenly and gets plenty of surface area for that irresistible char. Press firmly so it sticks but don’t overwork it, or the kebabs may toughen on the grill.
Step 4: Grill to Perfection
Preheat your grill or a grill pan over medium-high heat. Arrange the skewers and cook, turning occasionally, for about 8–10 minutes until each Adana Kebab is cooked through and sport those gorgeous blackened edges. The aroma as they hit the grill is intoxicating! If you’re using a pan, work in batches to avoid crowding. Let the kebabs rest for a minute off the grill before serving—this quick pause keeps all the juices inside.
How to Serve Adana Kebab
Garnishes
The finishing touches are where your Adana Kebab really comes alive! Scatter fresh parsley, sumac onions, or a touch of chili for extra color and zing. A few lemon wedges squeezed over the top will brighten up each bite and balance out the spices perfectly.
Side Dishes
Pair your Adana Kebab with warm flatbreads to soak up all the juices. Grilled vegetables (like peppers or tomatoes) bring that smoky sweetness, while a bowl of cool yogurt sauce or cacik is blissful for dipping and taming the heat. A vibrant chopped salad rounds out the meal with crunch and freshness.
Creative Ways to Present
Try serving your Adana Kebab in a pita wrap layered with greens and sauce for a handheld feast. Or, arrange the skewered kebabs on a platter over rice, drizzle with yogurt, and scatter pomegranate seeds for a dramatic centerpiece. However you serve it, the colors and aromas will entice everyone to the table!
Make Ahead and Storage
Storing Leftovers
If you somehow have kebabs left over (always a big “if”), let them cool completely before wrapping them tightly in foil or placing in an airtight container. Refrigerated, they’ll stay delicious for up to 3 days—perfect for easy lunches or quick dinners.
Freezing
Adana Kebab freezes beautifully! Lay cooked kebabs on a baking sheet to flash-freeze before transferring to freezer bags. This keeps them from sticking together. They’ll keep well for up to a month and reheat with almost no loss of flavor or texture.
Reheating
To reheat, arrange the kebabs in a single layer on a baking tray, cover with foil, and warm in a 350°F oven for 10–15 minutes. Or, use a nonstick skillet over medium heat to refresh the char and sizzle. Avoid microwaving, as it can dry them out or make them rubbery.
FAQs
How spicy is Adana Kebab?
Adana Kebab has a gentle, warming heat thanks to the pepper flakes, but you can easily adjust the spice level to your liking. For a milder version, use less red pepper—or go wild if you love extra heat!
Can I use beef instead of lamb?
Absolutely! While traditional Adana Kebab uses lamb for its flavor and fat content, a 50/50 mix of ground beef and lamb also works beautifully, especially if you’re after a milder taste. Just make sure there’s enough fat to keep the kebabs juicy.
Why do I need to rest the mixture in the fridge?
Resting allows the flavors to marry and moisture to redistribute. It also firms up the meat so the kebabs hold their shape on the skewers and during grilling, giving you that authentic texture.
Can I cook Adana Kebab without a grill?
Yes! A grill pan works very well indoors, and you can even broil the kebabs in your oven—just place the rack a few inches from the broiler for plenty of smoky char.
What’s the best way to keep the kebabs from falling off the skewers?
The key is a sticky, well-mixed meat mixture and firm shaping around the skewers. If you’re using wooden skewers, be sure to soak them for at least 30 minutes before shaping and grilling.
Final Thoughts
If you’ve never tried homemade Adana Kebab, there’s truly nothing like the smell of spiced lamb sizzling on the grill and the first juicy, spicy bite. Don’t be surprised if these kebabs become a regular favorite at your house—they’re simply too good to save for special occasions. Gather your ingredients, invite some friends, and enjoy bringing this Turkish classic to your own table!
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Adana Kebab Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Adana Kebab is a delicious Turkish dish made with flavorful ground lamb seasoned with aromatic spices and fresh herbs, molded onto skewers, and grilled to perfection. This recipe yields juicy and succulent kebabs that are perfect for a barbecue or a special dinner.
Ingredients
Ground Lamb Kebabs:
- 1 lb ground lamb (preferably with 20% fat)
- 1 small onion (grated and juice squeezed out)
- 2 garlic cloves (minced)
- 1 tablespoon red pepper flakes (or Aleppo pepper)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped parsley
- Metal or soaked wooden skewers
Instructions
- Mix the Kebab Ingredients: In a large mixing bowl, combine the ground lamb with the grated onion, garlic, red pepper flakes, paprika, cumin, salt, black pepper, and parsley. Mix well until sticky.
- Chill the Mixture: Cover and refrigerate the mixture for at least 1 hour to meld the flavors.
- Shape the Kebabs: Divide the mixture into portions and mold each onto skewers, shaping into long, flat kebabs.
- Grill the Kebabs: Preheat a grill and cook the kebabs for 8–10 minutes, turning occasionally, until cooked through and charred.
- Serve: Serve hot with flatbread, grilled vegetables, or yogurt sauce.
Notes
- For authentic flavor, use lamb tail fat if available.
- You can mix ground beef with lamb for a milder taste.
- If using wooden skewers, soak them for 30 minutes before grilling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Nutrition
- Serving Size: 1 kebab
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
