🇹🇷 Turkey · Food
Adana Kebab
By eatmundo · July 2, 2026
Adana Kebab, matured under the scorching sun of Adana and carrying the fire and bounty of the Mediterranean in every bite, is one of the most iconic flavors of Turkish cuisine. This feast, prepared by carefully blending lamb and beef mince with red peppers and spices, is skillfully threaded onto long skewers and grilled over hot coals until beautifully browned. Served with grilled tomatoes, peppers, and a fresh onion salad, each Adana promises a true feast for the senses inside warm lavash bread.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the minced meat mixture: In a large mixing bowl, combine 500 grams of medium-fat ground beef and 250 grams of ground lamb (total 750g). Finely chop or grate 1 medium onion, squeeze out its juice, and add to the meat. Finely chop (as if minced with a knife) 2 red bell peppers and 2 green pointed peppers. Add 2 cloves of grated garlic, 1 tablespoon of red pepper flakes, 1 teaspoon of cumin, 1 teaspoon of black pepper, and 2 teaspoons of salt. Knead all ingredients by hand for at least 10-15 minutes until it reaches a paste-like consistency. Let the mixture rest in the refrigerator for at least 1 hour.
- 2
Skewer the kebabs: Take palm-sized portions of the rested meat mixture and firmly shape them onto long, flat metal skewers, ensuring the meat adheres well to the skewer to prevent it from falling apart. You can use approximately 150-200 grams of mince per skewer.
- 3
Grilling: Grill the prepared kebabs over medium heat on a well-charred wood or charcoal grill. Turn the skewers frequently to ensure even browning on all sides (typically 4-6 minutes per side). Be careful not to overcook them to retain their juiciness.
- 4
Prepare the garnishes: While the kebabs are cooking, grill 2 tomatoes and 2 green peppers over the coals. Finely slice 1 onion (piyaz style), add a pinch of salt and freshly chopped parsley, and mix.
- 5
Serving: Remove the cooked Adana kebabs from the grill. Place them on a serving plate with warm lavash bread (or pita). Serve with grilled tomatoes, grilled peppers, and the parsley-onion piyaz. Optionally, serve with a lemon wedge and onion piyaz sprinkled with sumac.
Frequently Asked Questions
What is the recommended fat content and meat blend for authentic Adana Kebab?+
For true Adana Kebab, use ground lamb with at least 20-30% fat, as the fat is crucial for flavor and moisture. If combining, a 50/50 mix of ground lamb and ground beef with similar fat content is acceptable.
How can I prevent the Adana kebab mixture from falling off the skewers during grilling?+
Thoroughly knead the meat mixture until it becomes very sticky, allowing the proteins to bind effectively. Chill the mixture for at least 30 minutes, then firmly press it onto wide, flat metal skewers.
Which type of red pepper is traditionally used in Adana Kebab, and how can I adjust its spiciness?+
Traditionally, "pul biber" (Aleppo pepper or Marash pepper) is used for its vibrant color and moderate heat. Adjust the amount of red pepper flakes and fresh red pepper to your desired spice level.
How do I know when Adana Kebab is perfectly cooked, and what is a common mistake to avoid?+
The kebabs are done when they have a nice char on the outside but remain juicy and tender inside, usually 4-6 minutes per side over medium-high heat. A common mistake is overcooking, which makes them dry and tough.
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