Adana kebab is Turkey’s answer to the spiced-lamb-on-skewers idea, hand-minced meat mixed with diced pepper and pressed flat onto skewers before grilling over high heat. The flattened shape means more surface area gets that smoky char.

Hand-Minced, Not Ground

Traditional adana kebab uses hand-minced lamb rather than machine-ground, which keeps a slightly coarser texture that holds together better on the skewer. If you’d rather stuff the spiced meat into casing instead of skewering it, my merguez sausage takes the same spiced-lamb idea in sausage form.

1. Prep the pepper
   • Finely dice 1 sweet red pepper (remove white pith & seeds).
   • Refrigerate, then drain any released water before mixing.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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!