Adana Kebab
These Turkish-style ground lamb kebabs are spicy, smoky, and shaped by hand around skewers. The key is to mix the meat until it feels sticky, then chill it so the kebabs hold together on the grill or under the broiler.
- Total time
- 35 min
- Yield
- 4 servings, about 8 kebabs
- Difficulty
- Medium
Prep 25mCook 10mTurkishMain Course
Adana kebab comes from Adana, a city in southern Turkey known for bold, peppery grilled meat. Traditional versions use hand-chopped lamb and lamb tail fat, then cook over charcoal on wide metal skewers.
This home kitchen version uses ground lamb, finely minced red pepper, garlic, and Turkish-style red pepper flakes or Aleppo pepper. It keeps the spirit of the dish while using ingredients that are easier to find.
The method matters as much as the seasoning. Kneading the lamb makes it tacky, which helps it grip the skewer instead of falling through the grill grates.
01What you'll need
Ingredients
10 items · 4 servings, about 8 kebabs
- 1 1/2 pounds ground lamb, 80% to 85% lean, cold
- 1 small red bell pepper, seeded, very finely minced and squeezed dry, about 100 grams
- 2 garlic cloves, finely grated or minced
- 2 teaspoons Turkish red pepper flakes, Aleppo pepper, or pul biber
- 1 teaspoon sweet paprika
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cold water
- 2 tablespoons finely chopped fresh parsley
- 8 flat metal skewers, or 8 bamboo skewers soaked in water for 30 minutes
02How to make it
Step-by-step
1. Mince and dry the pepper
Finely mince the red bell pepper until the pieces are very small. Wrap it in a clean towel or paper towels and squeeze out as much liquid as you can. Too much moisture can make the kebab mixture loose.
2. Mix the lamb
Put the cold ground lamb in a large bowl. Add the squeezed pepper, garlic, red pepper flakes, paprika, salt, black pepper, cold water, and parsley.
3. Knead until sticky
Use clean hands to knead the mixture for 3 to 4 minutes. Kneading means pressing and folding the meat repeatedly. The mixture should look slightly smoother and feel tacky, almost like it wants to cling to your hands.
4. Chill the mixture
Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours. Chilling firms the fat and helps the kebabs stay on the skewers.
5. Heat the grill or broiler
For a grill, heat it to medium-high and clean the grates well. For a broiler, place a rack about 5 inches from the heat and line a rimmed baking sheet with foil. Lightly oil the grates or foil if needed to prevent sticking.
6. Shape the kebabs
Divide the lamb mixture into 8 portions. With lightly wet hands, press each portion around a skewer into a long, flat sausage shape, about 5 to 6 inches long. Pinch the meat firmly onto the skewer so there are no loose spots.
7. Cook until browned
Grill or broil the kebabs for 4 to 5 minutes per side, turning once, until browned at the edges and cooked through. Ground lamb should reach 160°F in the center on an instant-read thermometer.
8. Rest and serve
Let the kebabs rest for 3 minutes before serving. Serve with warm flatbread, grilled peppers, onion salad, yogurt sauce, or lemon wedges if you like.
03From our kitchen
Cook's tips
- Make-ahead: Mix and season the lamb up to 8 hours ahead. Keep it covered in the refrigerator. Shape it just before cooking for the neatest kebabs.
- Storage: Refrigerate cooked kebabs in an airtight container for up to 3 days. Reheat gently in a skillet, oven, or air fryer until hot. Avoid microwaving too long, which can make lamb tough.
- Freezing: Freeze the raw seasoned mixture, without skewers, for up to 2 months. Thaw overnight in the refrigerator, then knead briefly and shape before cooking.
- Skewer swap: Flat metal skewers work best because they stop the meat from spinning. If using round bamboo skewers, soak them first and shape the meat more firmly around each one.
- Pepper swap: Use Aleppo pepper for mild heat, pul biber for a Turkish-style flavor, or a mix of sweet paprika and a pinch of cayenne if that is what you have.
- If the meat falls off: The mixture may be too warm, too wet, or not mixed enough. Chill it longer, squeeze any watery vegetables well, and knead until the lamb feels sticky.
Cook's note
This recipe is a practical home version of Adana kebab. Classic Adana kebab is often made with hand-minced lamb and lamb tail fat, then cooked over charcoal. Ground lamb works well at home, but choose meat with some fat; very lean lamb can cook up dry and may not hold the skewer as well.
04Frequently asked
Questions & answers
Can I make Adana kebab without a grill?
Yes. Use the broiler. Place the shaped skewers on a foil-lined rimmed baking sheet and broil about 5 inches from the heat, turning once, until browned and the center reaches 160°F.
Why did my kebabs fall off the skewers?
The most common reasons are warm meat, too much moisture, or not enough mixing. Keep the lamb cold, squeeze the minced pepper dry, knead until sticky, and chill the mixture before shaping.
Can I use beef instead of lamb?
Yes, though the flavor will be different. Use ground beef that is 80% to 85% lean. Very lean beef can be dry and crumbly, so avoid 90% lean or higher for this recipe.
How spicy is this recipe?
It is moderately spicy if made with Aleppo pepper or mild pul biber. For more heat, add 1/4 to 1/2 teaspoon cayenne. For less heat, replace half the red pepper flakes with sweet paprika.
What should I serve with Adana kebab?
Warm lavash or pita, sliced tomatoes, grilled peppers, parsley, lemon wedges, and a simple onion salad are all good choices. A spoonful of plain yogurt also balances the spice.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, about 8 kebabs
Amount per serving
% Daily Value*
- Total Fat40 g
- 51%
- Saturated Fat17 g
- 85%
- Cholesterol124 mg
- 41%
- Sodium686 mg
- 30%
- Total Carbohydrate3 g
- 1%
- Dietary Fiber1 g
- 4%
- Total Sugars1 g
- Protein29 g
- 58%
- Vitamin D0.2 mcg
- 1%
- Calcium43 mg
- 3%
- Iron3.2 mg
- 18%
- Potassium524 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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