Adana kebab is a fiery, hand-minced lamb kebab from southern Turkey, named after the city of Adana. It’s traditionally made with fatty lamb, hot red peppers, and a simple spice blend, then grilled over charcoal. This recipe brings you the authentic texture and flavor—without needing a special kebab grill—using a regular outdoor grill or a cast-iron pan indoors.
Ingredients
- 1.5 lb (680 g) ground lamb (not lean, ideally 20% fat)
- 1 medium onion, finely grated (about 4 oz / 110 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 g) red pepper paste (biber salçası) or extra tomato paste
- 1–2 tsp (2–4 g) pul biber (Turkish red pepper flakes) or Aleppo pepper, to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground sumac (optional, for tang)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional, for extra heat)
- 2 tbsp (30 ml) ice-cold water
- 4 flat metal skewers or wooden skewers (soaked in water 30 minutes)
- For serving: flatbread (lavash or pide), grilled tomatoes, green peppers, sumac onions, fresh parsley
Instructions
- In a large bowl, combine the ground lamb, grated onion (squeeze out excess liquid first), garlic, tomato paste, red pepper paste, pul biber, cumin, sumac, salt, black pepper, and cayenne. Add the ice-cold water.
- Knead the mixture with your hands for 5–7 minutes, until it becomes sticky and paste-like. This step is crucial for the kebab to hold together on the skewer. Cover and refrigerate for 30 minutes (this helps the flavors meld and the mixture firm up).
- Preheat your grill to medium-high (about 400°F / 200°C). If using a cast-iron pan or griddle, heat it over medium-high.
- Divide the meat mixture into 4 equal portions. Wet your hands with cold water to prevent sticking. Mold each portion around a skewer, forming a long, thick sausage shape about 1 inch (2.5 cm) in diameter. Press firmly to remove air pockets.
- Grill the kebabs over direct heat, turning every 2–3 minutes, until nicely charred on all sides and cooked through. The internal temperature should reach 160°F (71°C) as the USDA FSIS safe minimum for ground meat. This usually takes 10–12 minutes.
- Remove from the grill and let rest for 2–3 minutes. Serve hot, sliding the meat off the skewers onto flatbread.
Tips
- Fat is your friend: Use ground lamb with at least 20% fat. If your lamb is too lean, add 2–3 tablespoons of finely chopped lamb fat or butter to keep the kebabs juicy.
- Don’t skip the kneading: The long kneading creates a sticky texture that binds the meat. If the mixture feels too soft, refrigerate for 15 more minutes before shaping.
- No skewers? You can shape the meat into patties or logs and grill them directly on the grate or in a pan. Just reduce cooking time slightly for smaller pieces.
- Substitutions: If you can’t find pul biber, use a mix of paprika and a pinch of cayenne. Sumac adds a lemony tang—if omitted, add 1 teaspoon of lemon zest.
Serving Suggestions
Serve Adana kebab on warm flatbread with grilled tomato halves and green peppers (like shishito or Turkish sivri biber). Add a side of sumac-sliced onions (thinly sliced red onion tossed with sumac and salt) and a simple salad of chopped cucumbers, tomatoes, and parsley with lemon-olive oil dressing. A dollop of yogurt or a garlic-yogurt sauce also pairs well.
Variations
- Chicken Adana: Substitute ground chicken or turkey for lamb. Add 2 tablespoons of olive oil to keep it moist, and cook to 165°F (74°C).
- Beef Adana: Use ground beef (80/20) instead of lamb. The flavor will be less gamey, but still delicious.
- Mild version: Reduce or omit the pul biber and cayenne for a family-friendly kebab.
- Oven-baked: If you don’t have a grill, place the skewers on a wire rack over a baking sheet and broil for 10–12 minutes, turning once, until cooked through.
Storage and Reheating
Leftover Adana kebabs can be refrigerated in an airtight container for up to 3–4 days. To reheat, place them in a skillet over medium heat with a splash of water, cover, and warm for 5–7 minutes, or until heated through to 165°F (74°C). You can also reheat in a 350°F (175°C) oven for 10 minutes. Avoid microwaving, as it can dry out the meat.
Frequently Asked Questions
Can I use pre-ground lamb from the store? Yes, but look for one with a higher fat content. If it’s too lean, add a little olive oil or butter to the mixture.
Why is my kebab falling off the skewer? Usually it’s because the mixture wasn’t kneaded enough or the skewer was too smooth. Knead until sticky, and use flat metal skewers if possible. Also, wet your hands when shaping to keep the meat compact.
Can I make the mixture ahead of time? Absolutely. You can prepare the meat mixture up to 24 hours in advance and keep it refrigerated. Bring it to room temperature for 15 minutes before shaping.
What is pul biber? It’s a coarse, moderately spicy red pepper flake used in Turkish cuisine. If you can’t find it, use Aleppo pepper or a blend of paprika and a pinch of cayenne.
Can I cook Adana kebab indoors without a grill? Yes, a cast-iron grill pan or a heavy skillet works well. Cook over medium-high heat, turning frequently, until done.
Is Adana kebab always spicy? Traditionally it is, but heat levels vary. You can adjust the amount of red pepper flakes to your preference.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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