Adana kebab

Adana kebab

Adana kebab is a sumptuous Turkish dish combining spicy lamb mince with vibrant red pepper flavors. Perfectly grilled, it offers a crispy exterior and juicy, tender inside that pairs wonderfully with fresh salads or warm flatbreads.

Lamb

Prep Time

20 min

Cook Time

15 min

Servings

6

Originating from the city of Adana in southern Turkey, Adana kebab is a famous traditional dish renowned for its rich spices and succulent texture. The preparation involves finely chopping fresh Romano peppers, blending them with lamb mince and spicy red pepper paste, which gives the kebab its signature fiery kick and vibrant color. Its smoky, charred finish from grilling imparts a unique depth of flavor, making it a beloved choice for meat enthusiasts. This recipe carefully balances the heat from the pul biber and red pepper paste with the natural sweetness of the lamb, resulting in a harmonious blend of spices and meatiness. The kebabs are shaped by hand and cooked to achieve a beautiful crisp crust while maintaining a moist, juicy interior. The tradition of pressing the meat mixture onto skewers ensures an even cook and classic presentation. Adana kebabs are ideally served alongside cooling accompaniments like yogurt-based dips, fresh cucumber and tomato salads, or warm flatbreads such as lavash or pita. A squeeze of lemon and a sprinkle of fresh herbs can elevate the dining experience, making this recipe a bustling centerpiece for family meals or festive gatherings.

Ingredients

  • 2 large Romano Pepper
  • 800 g Lamb Mince
  • 3 tablespoon Red Pepper Paste
  • 1 tablespoon Pul Biber
  • 3 tablespoon Sunflower Oil

Instructions

Begin by finely chopping the Romano peppers in a food processor until they are minced to perfection. Transfer the chopped peppers to a sieve and press gently to release all their juicy essence — this step is crucial for infusing moisture and flavor into the kebab mix. In a large bowl, combine the pressed peppers with the lamb mince, red pepper paste, pul biber, and flaky sea salt. Add 2 tablespoons of sunflower oil and mix thoroughly. Knead the mixture with your hands for 2-3 minutes until it becomes sticky and well integrated. To prevent the meat from sticking to your palms, keep your hands wetted with cold water during this process. Once your mixture is ready, cover it tightly and place it in the fridge to chill for at least 2 hours or up to 12 hours; this resting period helps the flavors meld beautifully. When you’re ready to cook, preheat your grill to high or set your oven to a robust 220°C (200°C fan/gas mark 6). Divide the chilled mixture into 12 equal portions weighing approximately 85g each. If you prefer kebabs on skewers, divide into 8 portions instead and roll these into balls. Using wet hands, thread the meat balls onto metal skewers, pressing firmly to mold and evenly distribute the meat along the length of the skewer. It’s important to cover the skewer completely with meat to avoid exposed metal, which could affect cooking. Alternatively, for an oven or grill tray method, arrange the portions on a large tray lined with parchment or aluminum foil, shaping each into a 20-centimeter-long köfte. Wet your fingers and gently make finger indents along the surface to create the traditional kebab texture. Finally, brush each kebab with the remaining tablespoon of sunflower oil to encourage crisping. Cook under the grill on the top shelf for 10-12 minutes, turning regularly until the exterior is delightfully crispy and the inside is juicy. If using the oven, roast for 16-18 minutes, flipping halfway through cooking for even browning. Serve hot and enjoy the authentic taste of Adana kebab, paired perfectly with your favorite sides.

Quick Info

Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
6

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