Homemade Adana Kebab Recipe for Grill Enthusiasts

Succulent spices dance through an authentic Adana kebab recipe that transports you straight to the vibrant streets of Turkey.

Fragrant lamb mingles with red peppers and herbs, creating a mouthwatering symphony of flavors.

Regional traditions breathe life into every tender bite of this classic dish.

Skilled chefs in southeastern Anatolia have perfected this grilled masterpiece over generations.

Chili and cumin whisper bold notes across the charred meat, promising an unforgettable culinary adventure.

Intense smoky aromas will leap from your grill, beckoning everyone to the table.

You won’t be able to resist this incredible journey of taste that connects generations of Turkish cooking tradition.

FAQs

• What is the origin of Adana Kebab?

Adana Kebab originates from Adana, a city in southern Turkey, known for its rich culinary traditions and spicy meat dishes.

• Why is sumac used in the recipe?

Sumac adds a tangy, lemony flavor that enhances the meat’s richness and provides a traditional Middle Eastern touch to the kebab.

• Can I use only beef or only lamb?

While traditionally made with a mix of lamb and beef, you can use a single meat type, but the flavor profile will be slightly different from the authentic recipe.

• How spicy is an authentic Adana Kebab?

Traditional Adana Kebab is moderately spicy, using red pepper flakes that provide a warm heat without overwhelming the meat’s natural flavors.

What Makes Adana Kebab Irresistible

• Spice Up Your Culinary Adventure: Dive into a flavor-packed journey with this authentic Turkish street food that brings bold, aromatic spices to your plate.
• Master Grilling Techniques: Learn the art of perfectly shaping and grilling meat, creating restaurant-quality kebabs right in your backyard with simple ingredients.
• Quick Crowd-Pleaser: Prepare a delicious meal that impresses guests and satisfies meat lovers with minimal prep and maximum flavor, perfect for gatherings or casual dinners.
• Cultural Cooking Experience: Transport your taste buds to Turkey by creating a traditional dish that connects you with rich culinary heritage and vibrant cooking traditions.

Everything Needed for Your Adana Kebab Feast

• Ground Lamb, Ground Beef: The primary protein sources that provide rich, traditional flavor for Adana kebab.

• Onion, Garlic: Aromatic ingredients that add depth and pungent taste to the meat mixture.
• Paprika, Cumin, Red Pepper Flakes, Black Pepper, Salt: Spices that create a complex and bold seasoning profile.
• Sumac: Optional tangy spice that offers a distinctive citrusy note to the kebab.

• Parsley: Fresh herb that adds brightness and helps bind the meat mixture.
• Olive Oil: Adds moisture and helps create a smooth, cohesive texture.
• Tomato Paste: Contributes richness and helps bind the meat ingredients together.
• Baking Soda: Helps tenderize the meat and create a softer texture.

How to Grill the Perfect Adana Kebab

Step 1: Blend Flavorful Meat Mixture

• Ground lamb
• Ground beef
• Finely chopped onion
• Minced garlic
• Paprika
• Cumin
• Red pepper flakes
• Black pepper
• Salt

Mix ingredients thoroughly using your hands until the mixture develops a sticky consistency.

Step 2: Enhance Meat Mixture

• Chopped parsley
• Olive oil
• Tomato paste
• Baking soda
• Sumac (optional)

Knead the ingredients until well integrated and texture becomes slightly sticky.

Step 3: Rest and Develop Flavors

Cover the meat mixture with plastic wrap and refrigerate for 30 minutes. This resting period allows spices to meld and intensify the overall taste profile.

Step 4: Prepare Grilling Equipment

Soak wooden skewers in water for 30 minutes to prevent burning. Preheat grill or barbecue to medium heat.

Step 5: Shape Kebab Patties

Grab a handful of meat mixture and mold it around skewers. Press firmly to create elongated oval shapes that maintain a consistent thickness.

Step 6: Grill to Perfection

Place kebabs on preheated grill. Cook for 8-10 minutes, rotating occasionally to ensure even browning and thorough cooking.

Step 7: Serve and Enjoy

Transfer grilled kebabs to a serving platter. Accompany with warm flatbread, charred vegetables, or fluffy rice for a complete Mediterranean-inspired meal.

Tips for Juicy and Flavorful Adana Kebabs

• Work the meat mixture thoroughly to create a sticky texture, ensuring juicy and tender kebabs that won't crumble during grilling.
• Let the meat mixture rest in the refrigerator for 30 minutes, allowing spices to blend and intensify the overall taste profile.
• Soak wooden skewers in water before use to stop them from catching fire and potentially ruining your delicious kebabs.
• Grill the kebabs over medium heat and turn them occasionally to ensure a consistent golden-brown exterior and fully cooked interior.
• Pair Adana kebabs with warm flatbread, grilled vegetables, or fluffy rice to create a complete and satisfying meal.

Creative Ways to Switch Up Adana Kebab

• Vegetarian Kebab Alternative: Replace ground lamb and beef with a blend of mashed chickpeas, lentils, and finely chopped mushrooms for a plant-based protein option.
• Chicken Variation: Swap lamb and beef with ground chicken for a leaner protein version that maintains similar spice profile and texture.
• Keto-Friendly Adaptation: Remove baking soda, use almond flour instead of traditional ingredients, and serve over cauliflower rice to reduce carbohydrate content while keeping authentic flavors.
• Spicy Mediterranean Remix: Increase red pepper flakes, add harissa paste, and incorporate finely diced jalapeños for an extra heat-packed kebab experience that amplifies traditional spice levels.

Great Sides for Serving With Adana Kebab

• Choose a bold, full-bodied Turkish red wine like Öküzgözü or Boğazkere that matches the intense, spicy flavors of Adana Kebab, complementing its robust meat profile.
• Whip up a tangy tzatziki or garlic yogurt sauce with cucumber, mint, and a dash of olive oil to cool down the kebab's spiciness and add a creamy contrast.
• Prepare a light, fresh salad with thinly sliced cucumbers, red onions, parsley, and a lemon-sumac dressing to balance the rich, grilled meat and provide a zesty side.

Storing Adana Kebab for Another Day

• Store leftover Adana kebabs in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 3-4 days.
• Wrap individual kebabs in plastic wrap or aluminum foil, then place in a freezer-safe container. Freeze for up to 2-3 months to maintain best quality and taste.
• Place kebabs on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking temperature midway to ensure even warming.

Adana Kebab Recipe

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4.6 from 39 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Sizzling Adana kebab brings Turkish street food magic to your kitchen, showcasing spicy ground lamb’s rich heritage. Grilled to perfection with smoky charred edges, this classic dish promises an authentic culinary journey you can savor at home.

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Ingredients

Scale 1x2x3x

Meat:

• 500 grams (1.1 pounds) ground lamb
• 200 grams (7 ounces) ground beef

Spices and Seasonings:

• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 tablespoon salt
• 1/4 teaspoon sumac (optional)
• 1/2 teaspoon baking soda

Additional Ingredients:

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bunch parsley, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon tomato paste

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Instructions

1. In a spacious mixing vessel, amalgamate ground lamb, ground beef, finely diced onion, crushed garlic, and an array of aromatic spices including paprika, cumin, red pepper flakes, black pepper, and salt.
2. Incorporate chopped parsley, fruity olive oil, rich tomato paste, subtle baking soda, and optional tangy sumac into the meat mixture, blending until the texture becomes cohesive and slightly adhesive.
3. Envelop the protein blend with plastic membrane and refrigerate for approximately half an hour, allowing the flavors to harmonize and intensify.
4. Heat the grill to medium-high temperature (around 400°F), ensuring even thermal distribution; meanwhile, submerge wooden skewers in water to prevent charring.
5. Portion the seasoned meat and carefully sculpt elongated, uniform shapes around each skewer, pressing firmly to maintain structural integrity.
6. Position kebabs on the preheated grill, rotating periodically to achieve consistent caramelization and thorough cooking, which typically requires 8-12 minutes.
7. Once exterior develops a robust mahogany char and internal temperature reaches 160°F, remove from heat and let rest momentarily.
8. Present the aromatic kebabs alongside warm flatbread, charred seasonal vegetables, or fragrant rice pilaf, garnishing with fresh herbs if desired.

Notes

• Opt for freshly ground meat with a good fat content (around 20%) to ensure juicy, flavorful kebabs that won’t dry out during grilling.
• Use a wooden skewer or flat metal skewer for traditional Adana-style shaping, which helps create the signature elongated shape and even cooking.
• Massage the meat mixture thoroughly to develop protein bonds, creating a smoother texture and helping the kebab hold together better during grilling.
• For a leaner version, substitute half the lamb with ground turkey or chicken while maintaining some lamb for authentic flavor depth.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Turkish

Nutrition

• Serving Size: 4
• Calories: 392 kcal
• Sugar: 1 g
• Sodium: 580 mg
• Fat: 32 g
• Saturated Fat: 13 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 90 mg