Name: Adana Kebab
Prep time: P1H
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 Servings
Cuisine: Turkish
Ingredients: 500 g Lamb; 500 g Beef; 1 Red Pepper; 1 tsp Sea Salt; 1 tbsp Pul Biber

Adana Kebab

DifficultyIntermediatePrep Time1 hrCook Time15 mins

Ingredients:

500 g Lamb

500 g Beef

1 Red Pepper

1 tsp Sea Salt

1 tbsp Pul Biber

Salad:

Red Onions (Wedges)

Parsley

1 pinch Sea Salt

3 pinches Sumac

Virgin Olive Oil

Garnish:

Cherry Tomatoes

Sweet Turkish Green Peppers

Lavash

About the Recipe:

One of the best Turkish kebab recipes #AdanaKebab. An amazing #shishkebab that mixes fatty lamb and lean beef with a mix of fresh and dried red peppers to create the perfect #kebab platter/sandwich !!!

Here’s How It’s Done:

Prep the pepper
- Finely dice 1 sweet red pepper (remove white pith & seeds).
- Refrigerate, then drain any released water before mixing.
Choose & prepare the meat
- Use 500 g fatty lamb + 500 g lean beef (about 1 kg / 2.2 lb total).
- For best texture, hash by hand (thin slices then chop) or ask butcher for a single coarse grind.
- Mix the two meats together until fully homogeneous.
Season & bind
- Add the diced pepper, 2 tsp salt, and 1 Tbsp pul biber (sweet Aleppo-style chili).
- If you can’t find pul biber, grind dried sweet red peppers (or use a mild chili blend).
- Knead the mixture (like dough) until it turns sticky and starts to bind.
- Cover and refrigerate overnight (best) or at least 3 hours.
Skewer & shape
- Bring meat to room temperature; keep hands wet for easy handling.
- Use flat Adana skewers (or flat wooden skewers if needed).
- Press meat on the skewer, then pinch to form the authentic long, ridged shape with shallow dents.
Grill over charcoal
- Cook over hot charcoal, flipping as the surface browns and fat renders.
- When juices start to run, wrap each skewer briefly in lavash to soak the drippings, then return to finish.
- Grill tomatoes and long Turkish peppers alongside (about 2–3 minutes).
Onion–parsley salad
- Toss ½ red onion (wedges) with a handful of parsley.
- Season with sumac, salt, and a generous drizzle of extra-virgin olive oil.
Plate & serve
- Lay the juice-soaked lavash on the plate.
- Add a bed of the onion–parsley–sumac salad; place 1–2 kebabs on top.
- Serve with the grilled tomatoes and peppers. Enjoy!

Notes & Swaps

Fat matters: choose lamb with visible fat — it’s the natural binder and keeps kebabs juicy.
No charcoal? Use a grill pan or broiler; preheat until smoking hot for proper sear.
Pul biber: sweet, fruity heat; sub with Aleppo pepper or a mild chili flake blend.
Skewers: flat types prevent spinning; two parallel round skewers work in a pinch.
Make-ahead: seasoned meat holds overnight; shape cold, then temper before grilling.

Adana Kebab

Here’s How It’s Done:

Notes & Swaps

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