Adana kebab recipe — Turkish minced lamb skewer from the mangal
A minced lamb skewer that falls apart on the grill is difficult to turn. This Adana-inspired home version focuses on keeping the mixture cold, mixing carefully and shaping it evenly on a broad skewer, as well as seasoning. Make a spiced variation with Urfa pepper, cumin and sumac onions.
These seasonings belong to our home variation. They are not all part of the registered preparation of Adana Kebabı.
Adana kebab and köfte are not the same
Köfte covers various Turkish minced-meat preparations, not just minced lamb skewers. Adana kebab is associated with the city of Adana and is shaped onto broad, flat metal skewers.
The registered specification describes chopped sheep meat, salt and red pepper. Sheep tail fat is added depending on the meat's fat content. Urfa pepper is not listed as mandatory. The cumin, parsley and possible alternative fat below make this a home variation, not a claim to the registered preparation.
Read about Turkish grilling culture or try the köfte recipe for another minced-meat dish.
Ingredients for this home version
Serves approximately 4 with bread and side dishes.
For the minced lamb skewers
- 500 g minced lamb with approximately 20% fat.
- 100 g sheep tail fat, very finely chopped. Beef fat gives a different flavour and texture in this home variation; it is not a traditional equivalent.
- 1½ tsp Urfa pepper, optional in this variation.
- 1 tsp pul biber, adjusted to the product's heat.
- 1 tsp ground cumin.
- ½ tsp black pepper.
- 1 tsp salt, or less if the pepper product already contains salt.
- 2 tbsp finely chopped fresh parsley.
For the sumac onions
- 2 red onions, thinly sliced.
- 1½ tsp sumac.
- ½ tsp salt, or less to taste.
- A handful of finely chopped fresh parsley.
Equipment
- Broad, flat metal skewers.
- A barbecue with controlled direct heat and preferably a cooler zone.
- A meat thermometer with a suitably thin probe.
- A covered bowl for chilling.
- A separate clean dish and tongs for the cooked kebab.
Match the fat to the mince: ask your butcher about the composition. Extra fat is not automatically necessary if the starting mixture already contains enough. Keep the meat and fat cold during preparation.
How to shape and grill the lamb skewers
- Finely chop the fat. Work with cold fat and chop it finely enough to distribute evenly through the mince.
- Mix until cohesive. Combine the mince, fat, peppers, cumin, salt and parsley. Knead until homogeneous and slightly sticky. Judge the mixture's consistency rather than relying only on a fixed kneading time.
- Chill the mixture. Cover and refrigerate for approximately one hour, within the mince's shelf life. Chilling does not extend its use-by date. Clean hands and utensils after handling raw meat.
- Shape even skewers. Divide into approximately 100–120 g portions. With lightly damp hands, press the mince around a broad, flat skewer. Shape an even kebab without thick bulges, loose pieces or very thin ends.
- Prepare the barbecue. Use a charcoal barbecue only outdoors in a suitable location and follow the appliance instructions. Use controlled direct heat and, where possible, a cooler zone to move the skewers to.
- Grill without burning. Turn regularly and move the skewers if flames flare up or they darken too quickly. The previously mentioned 10–12 minutes is only a guide. Thickness, starting temperature and actual heat affect cooking.
- Check the centre of every skewer. Insert a clean meat thermometer into the thickest mince without touching the metal skewer. USDA guidance for ground lamb is at least 71.1°C; round up to at least 72°C in practice. Follow stricter product instructions or local guidance. Pink or brown colour does not prove safe cooking.
- Serve using clean utensils. Put the cooked kebab on a clean dish or bread. Do not use an unwashed dish or tongs that previously touched raw mince.
Why does mince sometimes fall off the skewer?
The mixture does not hold together
Mix carefully and distribute the fat evenly. Loose pieces or cracks make it harder to keep the kebab intact when turning.
The mince has become too warm
Work with cold mince and return the covered mixture to the refrigerator when you pause. Do not leave raw mince on the worktop unnecessarily.
The skewer provides too little support
A broad, flat skewer supports the shaped mince better than a thin, round one. Distribute the portion evenly and avoid making one end much heavier.
The heat is difficult to control
Flames or rapid browning can darken the outside too much before the centre has heated sufficiently. Use the cooler zone when needed and check cooking with a thermometer, not colour or a timer alone.
Sumac onions and side dishes
Mix the onion slices with sumac, salt and parsley. Use clean hands and utensils, keeping the onions separate from raw mince.
Serve the cooked skewers with lavash or other flatbread, grilled tomatoes and peppers. Sumac is a fresh serving option here, not a mandatory condition for the dish.
Using Urfa pepper or another seasoning mix
Urfa pepper is optional in this home version. Check pepper products for composition and heat; they are not all interchangeable. You can leave out Urfa pepper rather than present a substitute as identical.
Shawarma BBQ Rub gives a different flavour. It does not automatically replace traditional Adana seasoning. Check the current packaging for ingredients, allergens and dosage and adjust additional salt accordingly.
Sources and background
Adana Kebabı is registered as a geographical indication in Turkey. This home recipe does not claim to meet all registration conditions.
Discover more flavours
Want to try different seasonings for other dishes? Explore the Starter Pack. Check each mix’s current ingredients, allergens and instructions.