Adana Kebab (Spiced Ground Lamb Skewers)

About This Recipe

Adana kebab takes its name from the city of Adana in southern Turkey, where butchers hand-chop lamb (traditionally with a mix of tail fat) and season it heavily with isot or Aleppo pepper for a distinctive smoky heat. The meat is worked by hand until it becomes slightly sticky and holds together on wide, flat metal skewers, then grilled over hot charcoal so the fat renders and chars the edges while the center stays juicy. Served alongside grilled tomatoes and peppers, a scattering of sumac onions, and warm flatbread to wrap it in, Adana kebab is meant to be eaten hot off the grill, the char and spice hitting immediately.

Ingredients

Serves 4

• 600 gground lamb(20% fat)
• 1onion(grated and squeezed dry)
• 2 clovesgarlic(minced)
• 2 tbspAleppo pepper (pul biber)
• 1 tbsptomato paste
• 1 tbspred pepper paste
• 1 tspcumin
• 1 tspsalt
• 1/2 tspblack pepper
• 4flat metal skewers
• 4flatbreads or lavash(for serving)
• 2tomatoes(for grilling)
• 2green peppers(for grilling)
• 1red onion(thinly sliced, for sumac onions)
• 1 tspsumac(for sumac onions)

Instructions

1. 1

   Season the lamb

   In a large bowl, combine ground lamb, grated onion, garlic, Aleppo pepper, tomato paste, pepper paste, cumin, salt and pepper.

2. 2

   Knead the meat

   Knead the mixture by hand for 5-8 minutes until it becomes sticky and slightly pale — this develops the protein bond that holds the kebab on the skewer.

   This step cannot be rushed; under-kneaded meat falls off the skewer.

3. 3

   Rest

   Cover and refrigerate the mixture at least 30 minutes, or up to overnight, to let the flavors meld.

4. 4

   Shape onto skewers

   Wet your hands, take a portion of meat, and press it onto a flat metal skewer, molding it into a long, flattened shape.

5. 5

   Grill hot

   Grill over hot charcoal or a very hot grill pan, turning frequently, about 3-4 minutes per side until charred outside and just cooked through.

6. 6

   Grill the vegetables

   Grill tomatoes and peppers alongside until softened and lightly charred.

7. 7

   Make sumac onions

   Toss sliced red onion with sumac and a pinch of salt.

8. 8

   Serve

   Slide the kebabs off the skewers onto warm flatbread with the grilled vegetables and sumac onions.

Variations

• •

  Urfa kebab uses milder Urfa pepper instead of the hotter Aleppo pepper for a smokier, less fiery version.

• •

  A milder home version reduces the pepper to taste for those sensitive to heat.

• •

  Chicken can replace lamb for a lighter version, though it's less traditional.

Storage

Best grilled fresh; the raw seasoned meat mixture keeps refrigerated up to 2 days before shaping and grilling. Cooked leftovers keep 2 days refrigerated and reheat well in a hot dry pan.

Frequently Asked Questions