Homemade Turkish Adana Kebab Recipe | Adana Kebab With Homemade BBQ Skewers | Turkish Kebab

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more affordable.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Yellow bell pepper is slightly healthier, while green is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita adds fiber, while flatbread can be less expensive.

Add lamb mince and beef mince into a bowl.

Add salt, chili powder, paprika, cayenne powder, sumac, ginger powder, finely chopped fresh garlic cloves, finely chopped green chilies, finely chopped onion (with water drained out), finely chopped red bell pepper (with water drained out), red pepper paste, tomato puree, chili flakes, cumin powder, and coriander powder to the bowl.

Mix all ingredients well using your hands to ensure flavors are infused into the meat.

Add chopped coriander just before making the kebabs to keep the color vibrant.

Knead the mixture for a few minutes until well combined and cover it, leaving it in the fridge for at least two hours to ensure the meat is cold.

Chop tomatoes, red onion, and cucumber for the salad, add sumac and chopped coriander, mix well, and leave in the fridge until serving.

Take the meat mixture out of the fridge, add chopped coriander, and mix quickly.

Prepare white skewers or join six bamboo skewers together and wrap in foil if necessary.

Wet your hand with water and form a large meatball that fits the size of your palm.

Flatten the meatball slightly with your fingers and wrap the meat around the skewer evenly on both sides.

If the meat is falling off, ensure that the onions and peppers are well drained and the meat is cold.

Use your palm and fingers to spread the meat along the skewer, sealing both ends.

Wet your thumb and finger, use your thumb to push into the meat to create the traditional Adana kebab shape, sealing both ends.

Repeat the process for the remaining kebabs, ensuring an even amount of mixture on both sides of the skewer.

Place all kebabs onto a grill tray or barbecue.

Grill the kebabs for four minutes on high heat without adding oil or butter to avoid darkening the color.

After four minutes, flip the skewers and grill the second side for another four minutes, adjusting time based on the heat of your cooker and grill.

After cooking, the kebabs should be juicy with fat dripped off.

Serve the kebabs on flatbread, sliding them off the skewer, alongside the sumac salad.

Cooking Techniques

Equipment Needed

Spice Level: