Adana Kebab

Nutrition · per serving

Steps

1. 1

   Preheat a charcoal grill or very hot ridged grill pan so the cooking surface is thoroughly hot. If using metal skewers, have 2 wide skewers ready. In a bowl, combine the ground lamb, red chilli flakes, grated garlic, sweet paprika, ground cumin, fine sea salt, and black pepper. Knead firmly with your hand for 2-3 minutes until the mixture looks sticky and cohesive; this protein extraction helps the kebab cling to the skewers without falling apart.

   400 g ground lamb, at least 20% fat6 g red chilli flakes8 g garlic, very finely grated4 g sweet paprika2 g ground cumin6 g fine sea salt1 g black pepper
2. 2

   Divide the lamb mixture into 2 equal portions. Lightly oil your hands and the skewers, then press each portion firmly along a skewer into a long flat kebab about 20 cm long and 2 cm thick. Pinch and press well so there are no air pockets; loose spots can crack during grilling.

   400 g ground lamb, at least 20% fat10 ml olive oil, for lightly oiling hands and grill
3. 3

   In a separate bowl, toss the sliced red onion with sumac, parsley, lemon juice, and the remaining salt. Squeeze and rub the onion lightly with your fingers for 30-60 seconds to soften it and draw out sweetness without making it limp.

   100 g red onion, thinly sliced4 g sumac15 g flat-leaf parsley, roughly chopped15 ml fresh lemon juice1 g fine sea salt
4. 4

   Oil the grill lightly. Grill the kebabs over high heat for 8-10 minutes total, turning every 2 minutes so they cook evenly and develop light charring on all sides. The kebabs are done when they feel springy, are browned at the edges, and the centre reaches at least 70°C.

   10 ml olive oil, for lightly oiling hands and grill400 g ground lamb, at least 20% fat
5. 5

   Transfer the kebabs to a warm plate and rest for 2 minutes so the juices settle. Serve immediately with the sumac onion salad and lemon wedges for squeezing over the top.

   100 g red onion, thinly sliced4 g sumac15 g flat-leaf parsley, roughly chopped15 ml fresh lemon juice1 g fine sea salt2 wedges lemon wedges

Origin & History

Adana kebab comes from the city of Adana in southern Turkey, where it is famous for its bold heat and smoky charcoal grilling. The classic version is made with hand-chopped lamb and tail fat, pressed onto broad skewers and cooked over a mangal. It is one of Turkey’s best-known regional kebabs and is protected in style and identity.