Turkish Adana Kebap

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Turkey has a rich culinary heritage that brings about a pride for their food that is hard to rival. It stands as an influence on the cuisines of neighboring countries. The Adana Kebab, born from the fusion of Turkish and Arabic culture, is hugely popular and highly regulated in the province of Adana. Comprised of minced meat, red peppers, delicious spices, and grilled over hot coals, this is a dish worthy of their pride.
Yield: Serves 6-8

Turkish Adana Kebap

Turkish Adana Kebap

If your looking to experience the Turkish culture through food...look no further. This meat dish highlights warm spices, red peppers and fresh herbs that are cooked over hot coals for an authentic taste of Turkey.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 1 lb ground beef
  • 1 lb ground lamb
  • 4 cloves garlic, finely minced
  • 1 lg red pepper, finely chopped
  • 1 jalapeño or serrano pepper, (deseeded if less spice is desired) and finely minced
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 1 tbs sumac
  • 1 tbs Aleppo pepper
  • 2 tsp salt, or to taste
  • 2 tbs olive oil
  • 4 tbs ice water
  • 8 flat metal skewers or wooded skewers (soaked in water)


  • 2 red onions
  • 2 tsp sumac
  • 2 tbs red wine vinegar
  • 1 small bunch of parsley, chopped
  • 2-3 tomatoes, diced
  • 1-2 cucumbers, diced
  • Flatbread for serving


    1. In a large mixing bowl, combine the ground beef and lamb with all other ingredients through water.
    2. Knead the mixture by hand (or using a stand mixer) until it is well combined and sticky.
    3. Refrigerate for approximately one hour to let the flavors meld together.
    4. With wet hands, separate the meat mixture into 8 equal portions.
    5. Squeeze the meat mixture onto flat skewers (or bamboo skewers soaked in water) to form a long thin patty.
    6. Grill the kebabs for approximately 15 minutes, turning once, until charring begins on both sides.
    7. In the last 2-3 minutes of cooking, place the flatbread over the meat to heat through.
    8. To prepare the onion garnish, cut the red onion into thin slices and toss with vinegar and sumac.


Serve on flatbread with garnishes piled high.

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