Turkish Lamb Adana Kebab Recipe – Turkey Special
Turkish Lamb Adana Kebab is an iconic dish crafted from hand-minced lamb, traditionally including tail fat for succulent flavor. The mixture is shaped onto skewers, seasoned simply with chili and salt, and cooked over charcoal to produce spicy, juicy, and richly aromatic spicy skewers. Beloved across Turkey, this kebab is celebrated for its smoky depth and straightforward preparation—especially when charcoal grilled to enhance every nuance of taste.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Turkish Lamb Adana Kebab Ingredients :
- 500 g ground lamb or beef
- 1 ½ tsp salt
- 2 tsp sumac
- 2 tsp red chili flakes
- 1 tsp smoked paprika
- 1 tbsp ginger garlic paste
- 1 tsp crushed black pepper
- 2 tsp roasted and crushed cumin
- Pinch of cinnamon
- ½ onion, finely chopped
- 3 tbsp yogurt
- 2-3 tbsp chopped parsley
For the yogurt sauce:
- ½ tsp sumac
- ½ tsp red chili flakes
- ½ tsp crushed black pepper
- ½ tsp roasted and crushed cumin
- 1 cup yogurt
- 3 tbsp lemon juice
- 3-4 cloves garlic, minced
- ½ tsp garlic powder
- ½ tsp salt
For serving:
- 1 red onion, sliced
- 1 tomato, sliced
- 2 tbsp chopped parsley
- 2-3 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp sumac
- Pinch of salt
Prepare the Kebab Mixture:
Add all the kebab ingredients to a food processor and pulse until well incorporated.
Rest the meat mixture for at least 2 hours, preferably overnight.
Form and Cook the Kebabs:
Moisten your hands with water and shape the mixture into equal-sized balls.
Thread the meat onto metal or wooden skewers, shaping them into long, flat kebabs.
Heat a flat pan or tawa and drizzle with oil.
Cook the kebabs over medium heat for a few minutes on each side until charred, ensuring not to overcook to prevent them from drying out.
Alternatively, you can grill them on an outdoor charcoal grill or bake them.
Seasoning:
Mix together the spice mix ingredients and sprinkle it on both sides of the cooked Adana Kebabs.
Garlic Yogurt Sauce:
Combine all the ingredients for the Garlic Yogurt Sauce together. Typically, this includes yogurt, garlic, salt, and sometimes herbs like dill or mint.
Turkish Salad:
Combine all the ingredients listed for the Turkish salad in a bowl. Turkish salad often includes ingredients like tomatoes, cucumbers, onions, parsley, and sometimes bell peppers.
Serving:
Serve the Adana Kebabs with:
Flatbread (such as pita or lavash).
Garlic Yogurt Sauce.
Turkish Salad.
Lemon wedges.
Pickled peppers (optional, for extra flavor).
This combination makes for a complete and traditional Turkish meal, with the kebabs as the main dish complemented by refreshing salad and creamy garlic yogurt sauce. Enjoy your cooking!
Recipe Notes
Tail Fat Content: Incorporate tail fat or a 20–30% fat ratio for juiciness and tradition.
Skewer Shaping: Press the meat firmly onto flat or wide skewers, creating thumb-imprinted ridges to ensure even cooking.
Grill Hot & Fast: Cook quickly over hot charcoal for a smoky char while retaining moisture.
Sumac Onion Salad: Serve with a tangy salad of sliced onions tossed with sumac, lemon juice, and fresh parsley.
Flatbread Accompaniment: Wrap the kebab in warm lavash or serve on flatbread for easy eating and flavor absorption.
