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Adana Kebabs Recipe

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3.8 from 15 reviews

Adana Kebabs are a flavorful Turkish grilled meat dish made with spiced ground lamb, grilled on skewers to perfection. This recipe combines aromatic spices like urfa biber, sumac, cumin, and smoked paprika with finely grated onion and tomato paste to create juicy, tender kebabs. Perfect for a summer cookout served with flatbread, pickled onions, and fresh tomatoes.

Ingredients

Main Ingredients

  • 1 1/2 pounds ground lamb (or beef)
  • 1 small yellow onion, finely grated and drained of excess juice
  • 2 teaspoons urfa biber, plus more to finish
  • 1 teaspoon cayenne (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

Accompaniments (Optional)

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

Instructions

  1. Make the kebab mixture. In a large bowl, combine the ground lamb with finely grated and drained onion, 2 teaspoons urfa biber, cayenne if using, sumac, cumin, smoked paprika, kosher salt, and freshly ground black pepper. Add the tomato paste and drizzle about 2 tablespoons of olive oil. Knead the mixture thoroughly until well combined. Cover and chill for at least 30 minutes or up to overnight to allow flavors to meld.
  2. Prepare the grill. 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 to rub it over the grates. Heat an outdoor gas grill to medium heat and close the lid to preheat.
  3. Form the kebabs. Divide the chilled meat mixture into 6 equal portions. Using your hands, mold each portion onto a flat stainless steel or wooden skewer, pressing the meat so it wraps evenly around the skewer to about 1 to 1 1/2 inches thick.
  4. Grill the kebabs. Place the meat skewers directly over the heat on the grill. Cook for 5 to 6 minutes on one side, then turn and continue cooking on the other side until the kebabs have grill marks, are cooked through, and no longer pink inside—about 10 to 12 minutes total. Check doneness by gently pulling some meat with a fork without breaking the kebab apart.
  5. Finish and serve. Transfer the cooked kebabs to a serving platter. Sprinkle generously with additional urfa biber and chopped parsley. Serve immediately with lavash or flatbread, pickled onions, and sliced tomatoes if desired.

Notes

  • Soaking wooden skewers before grilling prevents them from catching fire.
  • Fine grating and draining the onion is key to avoid excess moisture in the meat mixture.
  • Urfa biber is a mild, smoky Turkish chili powder; cayenne is optional for added heat.
  • These kebabs can be made with either lamb or beef, though lamb provides a traditional flavor.
  • For best results, allow the meat mixture to rest chilled for at least 30 minutes to enhance flavor melding.
  • Use a flat skewer rather than round to help the meat stay on while grilling.
  • Serve with fresh accompaniments like pickled onions and tomatoes for balanced flavor.

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