About This Recipe

Turkish Adana kebab is named after the city of Adana in southeastern Turkey and is the king of all ground-meat kebabs. Made from hand-kneaded spiced lamb pressed onto flat metal skewers and chargrilled over ferocious heat, the outside develops a dark, smoky crust while the inside stays incredibly juicy. Served on warm flatbread with sumac onions, fresh tomatoes, and cool yogurt — this is a meal that takes you straight to a Turkish street market.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Authentic Turkish street food flavor made at home in 35 minutes
  • Intensely spiced lamb with deep char marks — visually spectacular
  • One of the most-saved global recipes on Pinterest this summer
  • Naturally gluten-free (without the flatbread) and packed with protein

Authentic Turkish Adana Kebab

Authentic Turkish Adana Kebab
20 min
Prep
15 min
Cook
35 min
Total
4
Servings
⭐ 4.8
Rating
385
Calories

Ingredients

  • 700g (1.5 lb) ground lamb, 20% fat
  • 100g lamb tail fat or extra ground lamb
  • 1.5 tbsp Aleppo pepper (pul biber)
  • 1 tsp Turkish red pepper paste
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1.5 tsp salt
  • 1/2 tsp garlic powder
  • Warm flatbread, sliced tomatoes, sumac onions, fresh parsley, strained yogurt for serving

Instructions

  1. 1Mix and knead the meat Combine ground lamb and fat with all spices. Knead aggressively by hand for 5 full minutes until the mixture becomes sti...
  2. 2Chill the mixture Cover with plastic wrap and refrigerate for at least 30 minutes (1 hour is better). The cold fat firms up and makes shap...
  3. 3Shape onto skewers With lightly wet hands, press each portion firmly onto a flat metal skewer, squeezing into a 15cm sausage shape. Press v...
  4. 4Preheat grill to high Heat your charcoal grill or cast iron grill pan to the highest possible heat. Adana kebab demands intense heat to char t...
  5. 5Grill without moving Grill 4–5 minutes per side. Do not move the kebabs until they release naturally from the grill. They should have deep, b...
  6. 6Rest and serve Rest for 2 minutes. Serve on warm flatbread with sliced fresh tomatoes, sumac-dressed red onions, fresh parsley, and a g...

Ingredients

700g (1.5 lb) ground lamb, 20% fat 100g lamb tail fat or extra ground lamb 1.5 tbsp Aleppo pepper (pul biber) 1 tsp Turkish red pepper paste 1 tsp cumin 1 tsp black pepper 1.5 tsp salt 1/2 tsp garlic powder Warm flatbread, sliced tomatoes, sumac onions, fresh parsley, strained yogurt for serving

Step-by-Step Instructions

  1. 1

    Mix and knead the meat

    Combine ground lamb and fat with all spices. Knead aggressively by hand for 5 full minutes until the mixture becomes sticky and smooth — this develops proteins that hold the kebab on the skewer. Don't rush this step.

  2. 2

    Chill the mixture

    Cover with plastic wrap and refrigerate for at least 30 minutes (1 hour is better). The cold fat firms up and makes shaping much easier.

  3. 3

    Shape onto skewers

    With lightly wet hands, press each portion firmly onto a flat metal skewer, squeezing into a 15cm sausage shape. Press very firmly — any loose sections will fall off during grilling.

  4. 4

    Preheat grill to high

    Heat your charcoal grill or cast iron grill pan to the highest possible heat. Adana kebab demands intense heat to char the outside while keeping the inside juicy.

  5. 5

    Grill without moving

    Grill 4–5 minutes per side. Do not move the kebabs until they release naturally from the grill. They should have deep, beautiful char marks and a slightly smoky crust.

  6. 6

    Rest and serve

    Rest for 2 minutes. Serve on warm flatbread with sliced fresh tomatoes, sumac-dressed red onions, fresh parsley, and a generous dollop of cold strained yogurt.

Pro Tips

🏆 Chef Tips
  • High fat content is non-negotiable — lean lamb dries out and falls apart on the skewer.
  • The kneading step is as important as any spice — it's what makes the kebab hold together.
  • Flat metal skewers are essential; round skewers cause the meat to spin and fall off.
  • Authentic pul biber (Aleppo pepper) is fruity and mildly hot — not the same as cayenne.

Frequently Asked Questions

Yes — 80/20 ground beef works well, or a 50/50 lamb-beef mix which is closer to the original. Pure beef loses some authentic flavor but is still excellent.
A cast iron skillet at maximum heat works well. Heat the pan for 3 minutes before adding kebabs, cook 4 minutes per side without moving, and don't cover.
Either the mixture wasn't kneaded enough, the fat content is too low, or round skewers were used. Also chill the shaped kebabs 30 minutes before grilling.
Pul biber is a Turkish/Syrian dried red pepper — moderately hot with a fruity, oily flavor. Substitute with 2 parts sweet paprika + 1 part cayenne if unavailable.

Nutrition Per Serving

385
Calories
29g
Protein
12g
Carbs
24g
Fat
1g
Fiber
2g
Sugar
640mg
Sodium
10g
Sat. Fat