Why You’ll Love Adana Kebab Recipe Recipe
This Adana kebab recipe delivers plenty of flavor without requiring a complicated marinade or lengthy preparation. Ground lamb provides a naturally rich base, while cumin, sumac, paprika, garlic, and red pepper flakes give the kebabs their warm, savory, and slightly spicy character.
The kebabs are also easy to customize. You can adjust the red pepper flakes according to your preferred heat level and choose your favorite accompaniments for serving. The quick sumac onions are especially useful because their bright, tangy flavor balances the richness of the grilled lamb.
Because the kebabs cook quickly on a hot grill, this recipe works equally well for a weeknight dinner, summer cookout, or a larger meal shared with family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sumac onions:
- 1 large red onion, peeled and thinly sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sumac
- 1/4 teaspoon salt
For the lamb kebabs:
- 2 pounds ground lamb
- 1 small-medium onion, peeled and grated
- 3 cloves garlic, crushed
- 2 teaspoons salt
- 2 teaspoons sumac
- 2 teaspoons cumin
- 2 teaspoons crushed red pepper flakes, more or less to taste
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1 1/2 tablespoons olive oil, for brushing
For serving:
- Cherry tomatoes
- Fresh parsley
- Flatbread
- Grilled peppers, such as yellow wax peppers
Directions
Start by preparing the sumac onions. Place the thinly sliced red onion in a bowl and add the fresh lemon juice, extra-virgin olive oil, sumac, and salt. Toss everything together thoroughly so the onions are evenly coated. Cover the bowl and refrigerate for at least 30 minutes. The onions can also be prepared ahead and refrigerated for up to 3 days.
To prepare the kebabs, place the ground lamb in a large mixing bowl. Add the grated onion, crushed garlic, salt, sumac, cumin, crushed red pepper flakes, sweet paprika, and smoked paprika.
Use your hands to gently combine the ingredients until the seasonings are evenly distributed. Avoid excessively kneading or compacting the mixture, which can make the finished kebabs denser.
Slightly wet your hands to prevent sticking. Divide the lamb mixture and firmly shape it around your skewers, creating long, relatively even kebabs. Make sure the meat adheres securely to each skewer.
Brush the outside of the kebabs lightly with olive oil.
Preheat the grill to medium-high heat. Once the grill is hot, place the skewers on the grates and cook, rotating them as needed, until the exterior develops a deep char and the lamb is thoroughly cooked. The exact cooking time depends on the thickness of the kebabs and the size of the skewers. Three large skewers may take approximately 15 to 18 minutes.
Remove the kebabs from the grill and serve them hot with the chilled sumac onions. Add cherry tomatoes, parsley, warm flatbread, and grilled peppers on the side for a complete meal.
Servings and timing
This recipe makes approximately 8 servings and takes about 30 minutes overall. Keep in mind that the sumac onions benefit from at least 30 minutes of refrigeration, so preparing them first or making them in advance is convenient.
The kebabs themselves generally require around 15 to 18 minutes on the grill when formed onto three large skewers. Thinner or smaller kebabs may cook more quickly, so cooking time should be adjusted according to their size.
Variations
For a milder Adana kebab, reduce the crushed red pepper flakes while keeping the paprika, cumin, and sumac for plenty of flavor.
If you prefer a slightly leaner mixture, replace a portion of the lamb with ground beef. A combination of lamb and beef still provides a rich, savory kebab while mellowing some of the lamb’s distinctive flavor.
You can also change the accompaniments. Try serving the kebabs with grilled tomatoes, roasted eggplant, cucumber and tomato salad, rice, or bulgur. Warm pita or lavash can be used in place of other flatbreads.
For indoor cooking, the shaped kebabs can be cooked on a hot grill pan or under a broiler when an outdoor grill isn’t available. Watch them carefully and turn as needed to encourage even browning.
Storage/Reheating
Allow leftover Adana kebabs to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3 to 4 days. Keep the sumac onions in a separate covered container so their juices don’t soften the kebabs.
For longer storage, cooked kebabs can be frozen in a freezer-safe container. Separate individual portions when possible so you can thaw only what you need.
To reheat refrigerated kebabs, warm them in a skillet over medium heat until heated through. You can also place them in a moderate oven covered loosely with foil to help prevent the lamb from drying out. An air fryer is another convenient option for restoring some of the grilled texture.
Avoid repeatedly reheating the lamb, as this can make it dry. Reheat only the amount you plan to serve.
FAQs
What is Adana kebab?
Adana kebab is a Turkish kebab traditionally associated with the city of Adana. It is known for seasoned minced meat formed around skewers and cooked over high heat, producing a smoky, charred exterior and juicy interior.
Can I make Adana kebab without lamb?
Yes. Although lamb provides the characteristic rich flavor, you can make a variation using ground beef or a mixture of ground beef and lamb. The finished flavor and texture will differ from an all-lamb version.
How do I keep the meat from falling off the skewers?
Make sure the meat mixture is well combined and firmly pressed around the skewers. Wetting your hands slightly makes shaping easier. The meat should be evenly distributed without being excessively thick in any one area.
Can I prepare the lamb mixture ahead of time?
Yes. You can mix the lamb and seasonings ahead of time, cover the mixture tightly, and keep it refrigerated until you’re ready to shape and cook the kebabs. This can make meal preparation much easier.
What kind of skewers should I use?
Wide, flat metal skewers are particularly useful for ground-meat kebabs because they provide more surface area for the meat to grip. If using other types of skewers, take extra care to press the meat securely around them.
How spicy are these Adana kebabs?
With 2 teaspoons of crushed red pepper flakes, the kebabs have noticeable heat. However, you can easily adjust the spice level by decreasing or increasing the amount according to your preference.
What is sumac, and why is it used in this recipe?
Sumac is a deep red spice with a pleasantly tart, citrus-like flavor. It complements rich lamb particularly well and also gives the sliced onions a bright, tangy character without overwhelming them.
What should I serve with Adana kebab?
Flatbread, sumac onions, parsley, grilled peppers, and tomatoes are excellent accompaniments. Rice, bulgur, fresh salads, grilled vegetables, or roasted eggplant can also turn the kebabs into a more substantial meal.
Can I cook Adana kebabs without an outdoor grill?
Yes. A grill pan or broiler can be used instead. Cook the kebabs over relatively high heat and turn them periodically so they brown evenly. While an outdoor grill provides more smoky flavor, indoor cooking can still produce delicious results.
Why shouldn’t I overmix the ground lamb?
Overworking ground meat can create a dense, firm texture. Mixing just until the lamb, onion, garlic, and seasonings are evenly incorporated helps the cooked kebabs remain tender and juicy.
Conclusion
Adana Kebab is a flavorful way to transform ground lamb into a memorable grilled meal. The combination of cumin, sumac, garlic, paprika, and red pepper flakes gives the meat a savory, warming flavor, while grilling adds the characteristic charred exterior.
The tangy sumac onions provide an ideal contrast to the richness of the lamb, especially when everything is served with warm flatbread, fresh parsley, tomatoes, and grilled peppers. With straightforward preparation and a relatively short cooking time, these Turkish ground lamb kebabs are an excellent choice whenever you’re craving a bold and satisfying grilled dinner.
