Adana kebab recipe: Turkish minced lamb skewers
Want to make Adana kebab on the barbecue? This home version uses minced lamb, red pepper, salt and optional extra seasonings. Learn how to mix the mince, shape it onto a broad skewer and check it with a meat thermometer. Serve with lavash, sumac onions and grilled vegetables.
What is Adana kebab?
Adana kebab is associated with the Turkish city of Adana. The registered specification for Adana Kebabı describes sheep meat chopped with a zırh, a large chopping knife. Sheep tail fat is added depending on the fat content. Salt and red pepper form the seasoning base.
The mixture is spread evenly onto broad, flat metal skewers. The recipe below is a practical home version using minced lamb. Optional additions such as Urfa pepper, garlic or parsley are variations, not mandatory ingredients in the registered preparation. This recipe does not claim compliance with all registration requirements.
Ingredients for 4 skewers
Serves approximately 2 as a main course with side dishes.
- 400 g coarsely minced lamb, preferably around 25–30% fat. Discuss the composition with your butcher.
- 1–1½ tsp pul biber, adjusted to taste and the heat of the pepper.
- 1 tsp salt, or less if your pepper product already contains salt.
- Optional: ½ tsp Urfa pepper for a different flavour.
- Optional in this home version: 1 small finely chopped garlic clove, ½ tsp paprika or some finely chopped parsley.
Equipment
- Broad, flat metal barbecue skewers.
- A bowl and cover for refrigeration.
- A barbecue suitable for this method.
- A meat thermometer with a suitably thin probe.
- A clean serving dish and tongs for the cooked kebab.
Check your pepper: pul biber and Urfa pepper vary in heat and composition. Check the label and adjust the pepper and added salt accordingly.
How to make Adana kebab step by step
- Mix the mince. Mix the cold lamb mince with salt, red pepper and any optional seasonings. Knead until cohesive and slightly sticky. The previously mentioned 5–8 minutes is a guide, not a fixed requirement.
- Keep the mixture chilled. Cover and refrigerate for approximately 30 minutes. Respect the mince's use-by date and storage instructions; seasoning and chilling do not extend its shelf life.
- Shape the skewers. Divide into 4 portions of approximately 100 g. With lightly damp hands, press each portion evenly around a broad, flat skewer. Shape a kebab approximately 15 cm long, avoiding very thin ends or thick bulges.
- Prepare the barbecue. Only use a charcoal barbecue outdoors in a suitable location and follow its instructions. Use controlled direct heat and, where the setup allows, a cooler zone to move the skewers to.
- Grill and turn regularly. Brown the kebab without burning the outside. Move the skewers if flames flare up or they darken too quickly. Cooking time depends on thickness, starting temperature and actual heat; minutes per side are not a reliable doneness check.
- Check every skewer. Measure the thickest part of the mince with a clean meat thermometer 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 with clean utensils. Put the cooked kebab on a clean dish or bread. Do not reuse a dish or tongs that touched raw mince without cleaning them first.
How do you keep the mince on the skewer?
Working cold, making a cohesive mixture and shaping it evenly help when handling the skewers. A broad, flat skewer provides more support than a thin, round one.
Press the mince on carefully without loose pieces or large cracks. Turn gently and avoid repeatedly pushing the meat off the skewer while cooking. These techniques help but do not guarantee the result: the mince composition and barbecue setup also matter.
Sufficient fat can contribute to the desired texture. If the mince is too lean, ask your butcher for a suitable ratio of lamb meat and lamb or sheep tail fat. Lard is pork fat and is not an equivalent substitute in this recipe.
Handling raw mince safely
- Keep the mince covered in the refrigerator and take it out only when you are ready to use it.
- Respect the use-by date and storage instructions on the packaging.
- Wash your hands after handling raw meat and clean the worktop, bowl and utensils.
- Keep raw mince separate from bread, salads and other foods that will not be cooked.
- Check the centre of every skewer. Guidance for an intact cut of lamb does not automatically apply to minced lamb.
What do you serve with Adana kebab?
- Lavash or pide: serve the bread alongside or underneath the cooked kebab.
- Sumac onions: mix thin onion slices with sumac and a little lemon juice. Leave for approximately 10 minutes if desired.
- Grilled tomatoes and green peppers: prepare separately from raw mince or prevent cross-contamination.
- Fresh parsley: a fresh finishing touch.
- Ayran: a yoghurt drink to serve alongside.
Choosing pul biber, Urfa pepper and other ingredients
Red pepper is part of the registered seasoning base. Pul biber is a practical choice for this home version. Urfa pepper is optional; do not treat it as essential for making Adana kebab.
Ask a Turkish or Middle Eastern food shop about pepper flakes, Urfa pepper and sumac. Stock varies between shops. Always check the label for composition, heat and added ingredients.
Ask your butcher for coarse lamb mince with a suitable fat content. A ready-made seasoning mix gives a different flavour; it is not automatically equivalent to traditional Adana seasoning.
More Turkish and Middle Eastern barbecue
Sources and background
Adana Kebabı is registered as a geographical indication in Turkey. This home recipe does not claim to meet all registration conditions.