Turkish Adana Kebab
Named after the city of Adana in southern Turkey, these hand-minced lamb kebabs are boldly spiced with Aleppo pepper and shaped onto wide flat skewers. Grilled over charcoal, they’re smoky and juicy.
Ingredients
- 2 lbs (900g) ground lamb (with at least 20% fat)
- 1 medium onion, grated and squeezed completely dry
- 2 tablespoons Aleppo pepper (or 1 tbsp paprika + 1/2 tbsp red pepper flakes)
- 1 teaspoon cumin
- 1 teaspoon sumac
- 4 cloves garlic, finely minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Flat metal skewers (or sturdy wooden ones)
- For serving: lavash or pita bread, grilled tomatoes and peppers, raw onion, sumac, parsley
Instructions
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1
Combine lamb, grated onion (make sure it’s squeezed dry or the kebabs will fall apart), Aleppo pepper, cumin, sumac, garlic, salt, and pepper. Knead the mixture vigorously for 3-5 minutes until very well combined and paste-like. Refrigerate for at least 30 minutes.
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2
Wet your hands. Take a handful of the meat mixture and shape it around a flat skewer, pressing firmly into an elongated sausage shape about 1 inch thick. Repeat with remaining meat.
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3
Grill over high heat for 3-4 minutes per side, turning once. The outside should be charred while the inside stays juicy.
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4
Slide the kebabs off the skewers onto warm lavash or pita. Top with grilled tomatoes and peppers.
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5
Serve with raw onion rings sprinkled with sumac, fresh parsley, and a squeeze of lemon.
