Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Adana Kebab
Spicy hand-minced lamb kebabs molded onto skewers and grilled over charcoal, a fiery specialty of southern Turkey.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Combine the ground lamb, grated onion, Aleppo pepper, cumin, salt, and black pepper in a bowl, then knead the mixture firmly for 5 minutes until it becomes sticky and tacky.
- 2
Cover the seasoned meat and refrigerate for at least 30 minutes so it firms up and the flavors meld, making it easier to mold.
- 3
Divide the meat into 4 portions and press each tightly around a wide flat metal skewer, shaping it into a long flat kebab about 3/4 inch thick with dampened hands.
- 4
Preheat a charcoal grill or grill pan to high heat, then lay the skewers across the grill so the meat is suspended above the grate.
- 5
Grill for 4 to 5 minutes per side, turning once, until well charred outside and just cooked through with an internal temperature of 160°F.
- 6
Rest the kebabs 3 minutes, then slide them off the skewers onto warm flatbread and serve with grilled tomatoes, onions, and sumac.
Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving515
Calories
43 g
Protein
4 g
Carbs
36 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Adana kebab takes its name from the southern Turkish city of Adana, where hand-minced lamb is seasoned with Aleppo pepper and molded onto wide flat skewers before grilling over charcoal. The dish is protected in Turkey by a geographic naming standard specifying fat content and spice, a level of regional pride reflected in how seriously home cooks treat the technique.
Listahan note
This version focuses on the meat's texture: kneading it firmly until sticky and chilling before shaping is what lets it hold together on the skewer without a binder.
Technique cues
- Kneading the seasoned lamb firmly for a full five minutes develops the meat's natural proteins until it turns sticky and tacky, which is what allows it to cling to the skewer without falling apart.
- Chilling the meat before shaping firms up the fat, making it much easier to mold a long, even kebab with dampened hands.
- Grating the onion and squeezing it dry keeps its moisture from making the kebab mixture too wet to hold its shape on the grill.
Kitchen flow
- Parallel prep
- Grate and squeeze the onion while the lamb comes to room temperature, so mixing and kneading can happen back to back.
- Make-ahead
- The seasoned meat can be shaped onto skewers a few hours ahead and kept chilled until grilling time.
- Leftover move
- Slice leftover kebab meat off the skewer and fold into rice or a wrap with extra sumac and onions.
- Cleanup rhythm
- Keep a bowl of water nearby to dampen your hands while shaping, which keeps the meat from sticking to your fingers and speeds up cleanup.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ground lamb (20% fat)
Main protein
Purpose: The fat content is essential here; lean lamb dries out on the grill, while this ratio keeps the kebab juicy and helps it hold together.
Handling: Knead it firmly with the seasonings until sticky, which is the technique that replaces a binder like egg or breadcrumbs.
Adaptation: A blend of lamb and beef can work, but pure lean lamb will not give the same juicy result.
Aleppo pepper (pul biber)
Signature spice
Purpose: Aleppo pepper gives Adana kebab its distinctive gentle heat and fruity, slightly smoky flavor.
Handling: Mix it thoroughly into the meat so the heat is even throughout rather than concentrated in spots.
Adaptation: A mix of sweet paprika and a small pinch of cayenne can approximate the flavor if Aleppo pepper isn't available.
Grated onion
Moisture and sweetness
Purpose: Grated and squeezed dry, onion adds sweetness and moisture to the meat without making the mixture too wet to shape.
Handling: Squeeze out the excess liquid firmly after grating; skipping this step is a common reason the kebab won't hold together.
Adaptation: Finely minced onion can work in a pinch, but grating breaks down the onion more completely into the meat.
Cumin and black pepper
Background seasoning
Purpose: These round out the spice profile with warmth that supports the Aleppo pepper without competing with it.
Handling: Add them along with the salt during the initial mixing so they distribute evenly.
Adaptation: A pinch of ground coriander can be added alongside for extra warmth.
Technique notes
- Do not skip the chilling step; warm, freshly mixed meat is much harder to shape onto a skewer and more likely to slide off during grilling.
- Use wide, flat metal skewers rather than round ones; flat skewers grip the meat and keep it from spinning or slipping.
- Grill hot and turn only once per side; frequent flipping can cause the meat to break apart before it develops a proper char.
Ingredient swaps
- Beef direction
- Ground beef with a similar fat content can replace the lamb for a milder, more familiar flavor.
- Milder direction
- Reduce the Aleppo pepper by half for a gentler heat level that's easier on younger eaters.
- No-grill direction
- Shape the meat into flat patties instead of skewers and cook in a very hot cast-iron pan if grilling isn't an option.
Serve alongside
- Grilled tomatoes and peppers
- Bulgur pilaf
- Shepherd's salad
- Ayran (salted yogurt drink)
- Turkish tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked kebab in an airtight container for up to 3 days.
- Reheat gently in a skillet with a splash of water to keep the meat from drying out; microwaving can toughen it.
- The shaped, uncooked meat can be frozen on the skewers for up to 2 months.
Equipment
- Wide, flat metal skewers
- Charcoal grill or grill pan
- Box grater for the onion
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