DifficultyIntermediatePrep Time1 hrCook Time15 mins
Ingredients:
500gLamb
500gBeef
1Red Pepper
1tspSea Salt
1tbspPul Biber
Salad:
Red Onions (Wedges)
Parsley
1pinchSea Salt
3pinchesSumac
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.
