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Adana Kebab Recipe (Turkish Ground Lamb Kebabs)

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Juicy Turkish Adana kebabs made with seasoned ground lamb, grilled until smoky and charred, and served with tangy sumac onions, flatbread, tomatoes, and peppers.

Ingredients

  • 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
  • 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 (to brush on the meat before grilling)
  • Cherry tomatoes
  • Parsley
  • Flatbread
  • Grilled peppers (yellow wax peppers or similar)

Instructions

  1. Make the sumac onions by adding the sliced red onion, lemon juice, extra-virgin olive oil, 1/2 teaspoon sumac, and 1/4 teaspoon salt to a bowl. Stir well, cover, and refrigerate for at least 30 minutes or up to 3 days.
  2. Place the ground lamb, grated onion, garlic, 2 teaspoons salt, 2 teaspoons sumac, cumin, crushed red pepper flakes, sweet paprika, and smoked paprika in a large bowl. Combine with your hands, being careful not to over-mix.
  3. Slightly wet your hands and shape the lamb mixture firmly around skewers. Brush both sides of the meat with olive oil.
  4. Preheat a grill to medium-high heat. Add the kebabs and grill until charred on the outside and cooked to your desired doneness, rotating the skewers as needed. Large skewers may take about 15 to 18 minutes total.
  5. Serve the kebabs hot with the sumac onions, cherry tomatoes, parsley, flatbread, and grilled peppers.

Notes

  • Adjust the crushed red pepper flakes to make the kebabs milder or spicier.
  • Wet your hands slightly before shaping the lamb to prevent the mixture from sticking.
  • Cooking time varies depending on the thickness and size of the kebabs.
  • The sumac onions can be prepared up to 3 days ahead and refrigerated.
  • Serve with warm flatbread, grilled peppers, tomatoes, and fresh parsley.

Nutrition

Find it online: https://yumfamilyrecipes.com/adana-kebab-recipe-turkish-ground-lamb-kebabs/