Adana Kebab (Turkish Grilled Minced Meat Skewers)

Ingredients

• 510 g (18 oz)ground beef
• 510 g (18 oz)ground lamb
• 2red onions
• 1lemon
• 1 tspsumac
• 1 tbspolive oil
• 1onion
• 3 clovesgarlic
• 1green pointed pepper
• 1 bundleparsley
• 2 tbsphot paprika powder
• 2 tbspground cumin
• 2 tspchilli flakes
• 3 tspsalt
• 2tomatoes
• for servingbulgur
• for servingflatbread
• for servingyoghurt-mint sauce (cacık)

Instructions

1. 1

   Prepare the onions

   Slice or shave the red onions into very fine strips and put them in a small bowl. Toss with lemon juice, sumac, a pinch of salt and a drizzle of olive oil, then set aside. Peel the onion and garlic, remove the stem and core from the pointed pepper, and finely chop them with the parsley. Put the chopped ingredients in a large bowl.

2. 2

   Season the meat

   Add the beef and lamb to the bowl and season with paprika, cumin, chilli flakes and salt. Knead the mixture thoroughly, then refrigerate for about 1 hour. Press a handful of the mixture around each skewer, securing the ends firmly.

3. 3

   Grill and serve

   Preheat a grill or griddle pan. Grill the skewers at 230–250°C (445–480°F) for about 10–15 minutes on each side, depending on their thickness. Halve the tomatoes and grill them for about 5 minutes. Serve the kebabs with the grilled tomatoes and onion salad, plus bulgur, flatbread or cacık if desired.

What is Adana kebab?

Adana kebab takes its name from Adana, a city in southern Turkey known for its chilli-seasoned grilled kebabs. The meat is traditionally shaped into long portions around skewers and cooked over high heat.

This version combines beef and lamb with paprika, cumin and chilli flakes. A tangy sumac-onion salad and grilled tomatoes offer a fresh, bright contrast to the rich, smoky meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 48g protein, 12g carbs, 54g fat.

The beef and lamb provide most of the protein and fat, while the onions, pepper and tomatoes contribute some carbohydrates and fibre. Bulgur or flatbread will add more carbohydrates, so serve a generous amount of the onion salad and tomatoes alongside your chosen portion.

Building flavour in the mixture

Meat and aromatics: Finely chopped onion, garlic, pointed pepper and parsley are mixed directly into the beef and lamb. Chop them finely so they distribute evenly and the kebab mixture holds together on the skewers.

Spices: Paprika, cumin and chilli flakes season the meat throughout. Kneading helps bring the mixture together; chill it for the stated hour before shaping.

Shaping kebabs that stay put

Even portions: Use a handful of mixture for each skewer and press it around the length in an even layer. Keeping the thickness consistent helps the meat cook at a similar rate.

Secure ends: Press the mixture firmly at both ends of each skewer. This helps prevent it slipping or splitting as you turn the kebabs.

Getting the char and doneness right

Hot grill: Preheat the grill or griddle pan before adding the skewers, so the outside can brown rather than slowly steam. The recipe gives a cooking range of 230–250°C and about 10–15 minutes per side, depending on thickness.

Check the centre: Browning alone does not tell you whether the middle is cooked. Check the thickest part before serving, using a food thermometer if you have one.

The onion salad

Fine slices: Shave the red onions as thinly as possible so they soften slightly in the lemon juice. Sumac adds a tart, citrus-like note that suits the grilled meat.

Make ahead: Set the dressed onions aside while you prepare the kebabs. This gives the lemon and sumac time to flavour them.

Serving the kebabs

Grilled tomatoes: Halve the tomatoes and cook them for about 5 minutes, until warmed through and lightly marked. Serve them beside the skewers with the onion salad.

Sides: Bulgur or flatbread makes the meal more substantial, while cacık brings a cool, herby contrast. Add whichever sides you prefer; they are optional in the method.

Recipe notes & tips

• Chop the onion, garlic, pepper and parsley finely so they blend evenly into the meat.
• Knead the mixture thoroughly before chilling to help it hold its shape.
• Press the meat firmly around each skewer, especially at the ends.
• Preheat the grill or pan fully before cooking the kebabs.
• Turn the kebabs carefully to keep the meat attached to the skewers.
• Grill the tomatoes while the kebabs cook, keeping an eye on their shorter cooking time.

Variations

• Adjust the heat: Use fewer chilli flakes for a milder kebab.
• Choose your sides: Serve with bulgur, flatbread or both.
• Add cacık: Put the yoghurt-mint sauce on the table as a cool accompaniment.
• Cook without skewers: Shape the mixture into long patties if you do not have suitable skewers.
• Make smaller kebabs: Divide the mixture into smaller portions and check them earlier for doneness.

Common mistakes to avoid

• Coarse aromatics: Large pieces can weaken the mixture; chop the onion, garlic, pepper and parsley finely.
• Loose shaping: Meat may slip from the skewers; press it firmly around the skewer and at the ends.
• Skipping the chill: The mixture can be harder to shape; refrigerate it for about 1 hour as directed.
• Crowding the pan: Kebabs may brown unevenly; cook in batches if they do not fit with space between them.
• Relying on colour alone: A charred surface does not confirm the centre is cooked; check the thickest part.

How to store

Refrigerate leftover cooked kebabs in a covered container for up to 3 days. Reheat until piping hot throughout, in a covered pan or in the oven; store the onion salad and sides separately where possible.

Frequently asked questions