Turkish · Lunch · Dinner
Adana Kebab
Adana Kebabı
Juicy, smoky skewers of hand-kneaded lean lamb spiced with Turkish chilli flakes and red pepper paste, served with blistered tomatoes, grilled peppers and a tangy sumac onion salad.
- Prep
- 55 min
- Cook
- 15 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 15% · Fat 51% · Protein 34%
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Ingredients
For 4 servings- 600 gLean lamb mince
- 1 small70 gOnion, grated
- 1/2 medium80 gRed bell pepper, very finely chopped
- 2 cloves6 gGarlic, minced
- 1 tbsp17 gTurkish red pepper paste (biber salçası)
- 2 tspTurkish chilli flakes (pul biber)
- 1 tspGround cumin
- 1 tsp6 gSalt
- 1/2 tspBlack pepper
- 4 small300 gTomatoes
- 4160 gLong green peppers
- 2 tsp9 gOlive oil
- 1 medium110 gRed onion, thinly sliced
- 1 tspGround sumac
- 1 small bunch20 gFresh flat-leaf parsley, chopped
- 1 tbsp15 gLemon juice
Steps
- 1
Grate the onion, then squeeze it firmly in your hands to remove as much juice as possible; discard the juice.
- 2
Chop the red bell pepper very finely and pat it dry with kitchen paper.
- 3
In a large bowl, combine the lamb, squeezed onion, red pepper, garlic, pepper paste, chilli flakes, cumin, salt and black pepper.
- 4
Knead the mixture by hand for 3-4 minutes until it turns sticky and holds together.
- 5
Cover and chill for 30 minutes so the meat firms up and clings to the skewers.
- 6
Meanwhile, toss the sliced red onion with the sumac, parsley and lemon juice, then set aside.
- 7
Heat a grill, barbecue or griddle pan to high.
- 8
Rub a little of the olive oil on your hands and divide the meat into 8 portions.
- 9
Press each portion along a flat metal skewer into a long, even sausage about 2 cm thick, pinching the ends to seal.
- 10
Brush the tomatoes and green peppers with the remaining olive oil.
- 11
Grill the kebabs for 8-10 minutes, turning every 2-3 minutes, until charred outside and cooked through to 71 °C / 160 °F in the centre.
- 12
Grill the tomatoes and peppers alongside for 6-8 minutes until blistered and soft.
- 13
Slide the kebabs off the skewers and serve with the grilled vegetables and sumac onion salad.
Swaps, storage and make-ahead
Swaps
- Use lean beef mince or a 50/50 mix of beef and lamb if lamb is hard to find or you prefer a milder flavour.
- Swap the Turkish red pepper paste for regular tomato paste plus a pinch of smoked paprika if you can't find biber salçası.
- Replace pul biber with a mix of sweet paprika and a small pinch of regular chilli flakes for a similar warmth.
- No flat metal skewers? Shape the mixture into long patties and cook them directly on a hot griddle pan, turning carefully.
Storage
Refrigerate leftover kebabs and grilled vegetables in airtight containers within 2 hours and eat within 3 to 4 days, reheating the meat until steaming hot. The sumac onion salad is best eaten fresh, and the grilled tomatoes turn soft and watery, so they are not worth freezing.
Make ahead
Mix and knead the spiced lamb up to 1 day ahead and keep it covered in the fridge, or shape it onto skewers a few hours before grilling. Slice the red onion in advance, but add the sumac, parsley and lemon juice shortly before serving so it stays crisp.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (351 g) | Per 100 g | |
|---|---|---|
| Calories | 370 kcal | 105 kcal |
| Protein | 32.8 g | 9.3 g |
| Carbohydrates | 14.5 g | 4.1 g |
| of which sugars | 7.4 g | 2.1 g |
| Fiber | 3.5 g | 1 g |
| Fat | 21.5 g | 6.1 g |
| of which saturated | 7.7 g | 2.2 g |
| Sodium | 769 mg | 219 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
