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Several adana kebabs on a platter next to a stack of pita bread and bowls of pickled red onions, tomatoes and urfa biber.
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Adana Kebabs

I use three types of chili pepper in the mixture, which gives Adana Kebabs a heat that lingers in the best way (you can use less if you prefer). I use ground lamb, but you can also use just ground beef, or a combination of the two. 
Prep Time15 minutes
Cook Time15 minutes
Marinating Time (optional)30 minutes
Total Time1 hour
Course: Entree
Cuisine: Turkish
Diet: Gluten Free
Servings: 6
Author: Suzy Karadsheh

Ingredients

  • 1 1/2 pounds ground lamb or beef
  • 1 small yellow onion, finely grated, drained of excess juice
  • 2 teaspoons urfa biber, plus more to finish
  • 1 teaspoon cayenne (optional)
  • 1 teaspoon sumac
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Kosher salt
  • Freshly-ground black pepper
  • 3 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil, plus more for the grill
  • 2 tablespoons finely chopped fresh flat-leaf parsley

To Serve

  • Lavash bread, pita, or flatbread of choice (optional)
  • Pickled Onions (optional)
  • 2 vine-ripened medium tomatoes, sliced (optional)

Instructions

  • Make the kebab mixture. Place the meat in a large bowl. Add the onion, 2 teaspoons urfa biber, the cayenne (if using), sumac, cumin, and smoked paprika, then season with salt and black pepper (about 1 teaspoon each). Add the tomato paste and drizzle in about 2 tablespoons olive oil. Knead the mixture until well combined. Cover the bowl and chill for anywhere from 30 minutes to overnight.
  • Get ready to grill. If using wood skewers, soak them in water for 30 minutes. Dip a folded-up paper towel in oil and, using tongs, carefully rub the oil on the grates of an outdoor gas grill. Set the grill to medium and close the lid while it heats.
  • Form the kebabs. Divide the meat mixture into 6 equal portions. Mold each portion onto and around a flat stainless-steel or wooden skewer, covering the skewer all the way around it. When finished, the meat-wrapped skewers will be about 1 to 1 1/2-inches thick. Repeat the process until you have shaped all 6 kebabs.
  • Grill the kebabs. Arrange the meat skewers on the grill over direct heat. Cook for 5 to 6 minutes on one side, then turn over and cook until the meat is well-marked on both sides and is no longer pink inside (check this by gently pulling some meat away with a fork without fully breaking it), 10 to 12 minutes total.
  • Finish and serve. Transfer the kebabs to a serving platter and finish with a generous sprinkle of urfa biber and the parsley. Serve immediately with the lavash, marinated onions, and tomato slices.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
  • How to Make Adana Kebabs Without A Grill: Thread the meat onto soaked skewers, just as you would for grilling. Preheat the broiler to high, and move a rack about 6 inches from the broiler. Line a rimmed baking sheet with foil, and add a wire rack on top, with the kebabs on top of the rack. Broil the kebabs, turning every minute or two and adjusting the broiler as-needed, until the kebabs have nice spots of char and are cooked through.

Nutrition

Calories: 387.2kcal | Carbohydrates: 5.8g | Protein: 19.9g | Fat: 31.5g | Saturated Fat: 12.3g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 14.4g | Cholesterol: 82.8mg | Sodium: 134.6mg | Potassium: 489.6mg | Fiber: 1.5g | Sugar: 2.9g | Vitamin A: 804.9IU | Vitamin C: 10.8mg | Calcium: 38.2mg | Iron: 2.6mg

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