Adana Kebab Recipe (Authentic Turkish Kebab)
Learn how to make authentic Adana kebab at home with this easy Turkish recipe. Juicy, spicy, and grilled to perfection using simple ingredients and traditional techniques.
Ingredients
- 1 lb ground lamb 20% fat recommended
- 1/4 lb lamb tail fat or beef fat, finely chopped
- 1 medium onion very finely minced and drained
- 1 tbsp salt
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 tsp red pepper flakes adjust to taste
- 1 tsp sumac
For serving:
- Flatbread or lavash
- Grilled tomatoes and peppers
- Fresh parsley
- Sumac onions
Instructions
- Prepare the onion:
- Finely mince the onion and squeeze out all excess liquid using a clean cloth or paper towel. This step is essential to prevent the kebab mixture from becoming too wet.
- Combine ingredients:
- In a large bowl, mix ground lamb, chopped tail fat, onion, salt, paprika, cumin, coriander, black pepper, red pepper flakes, and sumac.
- Knead thoroughly:
- Knead the mixture by hand for 5–7 minutes until it becomes sticky and well combined. This ensures the meat binds properly and stays on the skewers.
- Rest the mixture:
- Cover and refrigerate for at least 30 minutes. This step improves flavor and makes shaping easier.
- Shape the kebabs:
- Divide into equal portions and press firmly onto metal skewers. Shape into long, flat kebabs with even thickness.
- Preheat grill:
- Heat your grill to medium-high. The grill should be hot enough to create a slight char.
- Grill the kebabs:
- Place skewers on the grill and cook for 10–12 minutes, turning occasionally until evenly cooked and slightly charred.
- Rest before serving:
- Remove from grill and let rest for 2–3 minutes to retain juices.
- Serve:
- Serve hot with flatbread, grilled vegetables, and fresh herbs.
Notes
• Always remove excess onion juice to prevent the mixture from falling apart.
• Use slightly fatty lamb for authentic flavor and juiciness.
• Kneading is crucial — do not skip or shorten this step.
• If you don’t have a grill, cook in the oven at 200°C (400°F) for 20 minutes.
• Metal skewers are highly recommended for even cooking.
• For extra flavor, let the mixture rest longer in the fridge (up to 2 hours). Nutrition (Approx per serving) Calories: 320 kcal
Protein: 22 g
Fat: 25 g
Carbohydrates: 2 g
Fiber: 1 g For more traditional grilled dishes, explore our Beyti Kebab or browse the full Turkish recipes collection.
• Use slightly fatty lamb for authentic flavor and juiciness.
• Kneading is crucial — do not skip or shorten this step.
• If you don’t have a grill, cook in the oven at 200°C (400°F) for 20 minutes.
• Metal skewers are highly recommended for even cooking.
• For extra flavor, let the mixture rest longer in the fridge (up to 2 hours). Nutrition (Approx per serving) Calories: 320 kcal
Protein: 22 g
Fat: 25 g
Carbohydrates: 2 g
Fiber: 1 g For more traditional grilled dishes, explore our Beyti Kebab or browse the full Turkish recipes collection.