Name: Adana Kebab Recipe
Prep time: 20 min
Cook time: PT-489554H57M57S
Total time: 2 h 20 min
Cuisine: Turkish
Ingredients: 2 large red Romano peppers, cored, deseeded, and cut into large chunks; 800g lamb mince (20% fat); 3 tbsp Turkish mild (sweet) red pepper paste; 1 tbsp pul biber (Turkish chili flakes); 3 tbsp sunflower oil; 1½ tsp flaky sea salt

Jump to Recipe

Introduction

Adana kebab is a flavorful Turkish dish featuring spiced lamb mince blended with red peppers, grilled to juicy perfection. This recipe guides you through making traditional köfte with a smoky, slightly spicy kick that’s perfect for sharing.

The image shows a meal with four spiced grilled meat skewers in dark reddish-brown color with sauce on a round white plate with a slightly raised edge. Below this plate, there is a round white bowl of creamy yogurt mixed with finely chopped green herbs and drizzled with olive oil on top, with a spoon resting inside. Next to these, a white plate holds a serving of fluffy brown rice as the base, layered with two small spiced meat skewers placed diagonally on one side, a creamy yogurt sauce dollop with visible herb bits near the top, a dark red stew with chopped green garnish on the right, and a wrapped stuffed grape leaf beside the stew. The background is a white marbled surface with a piece of beige linen cloth partly visible, creating a warm and rustic setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large red romano peppers, cored, deseeded, and cut into large chunks
800g 20% fat lamb mince
3 tbsp Turkish mild (sweet) red pepper paste
1 tbsp pul biber
3 tbsp sunflower oil
1½ tsp flaky sea salt

Instructions

Step 1: Finely chop the red peppers in a food processor, then transfer them to a sieve. Press into the sieve to extract all the juices and pour into a large bowl.
Step 2: Add the lamb mince, Turkish red pepper paste, pul biber, 1½ teaspoons flaky sea salt, and 2 tablespoons sunflower oil to the bowl. Mix and knead the mixture for 2 to 3 minutes until sticky. Wet your hands with cold water if needed to prevent sticking. Cover and chill for at least 2 hours or up to 12 hours.
Step 3: Preheat the grill to high or the oven to 220°C (200°C fan)/gas mark 6.
Step 4: Divide the mixture into 12 equal portions of about 85g each. For skewers, divide into 8 portions, roll each into a ball, and thread onto skewers, pressing the mixture firmly along them so no metal is exposed.
Step 5: If not using skewers, line a large tray with parchment paper (or foil for grilling) and shape each portion into 20cm-long köfte. Wet your fingers and make indentations all along each köfte for the traditional shape.
Step 6: Brush each köfte with the remaining 1 tablespoon of sunflower oil. Cook under the grill on the top shelf for 10-12 minutes, turning regularly, or bake in the oven for 16-18 minutes, until crisp on the outside and juicy inside.

Tips & Variations

Use cold water on your hands throughout to make shaping easier and prevent the meat from sticking.
For extra flavor, consider adding finely chopped fresh parsley or a pinch of ground cumin to the mix.
If you don’t have Turkish mild red pepper paste, substitute with a sweet paprika paste or a mix of paprika and tomato paste.
Serve with flatbreads, grilled vegetables, and a simple yogurt sauce for a complete meal.

Storage

Store any leftover raw köfte covered in the refrigerator for up to 24 hours before cooking. Cooked kebabs can be refrigerated for up to 2 days in an airtight container. Reheat gently in an oven or grill to preserve their juiciness and crispness.

How to Serve

The image shows a white metal tray with four long brown grilled meat skewers glazed with reddish sauce, placed on the top right corner. Below the tray, there is a white bowl filled with creamy white cucumber yogurt sauce with green herbs and a drizzle of yellow oil, with a silver spoon on top. To the right, a white round plate holds a serving of light brown rice at the bottom, topped with two skewers of the same grilled meat, a dollop of the yogurt sauce, a dark red chunky meat stew on the right side, and a wrapped grape leaf placed over the rice. Pieces of folded pita bread rest beside the bowl on the left. All items sit on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Adana kebab without a grill?

Yes, you can bake the kebabs in the oven at 220°C (200°C fan)/gas mark 6 for 16-18 minutes until cooked through, turning once halfway. This provides a similar result if a grill is not available.

What type of meat works best for Adana kebab?

Traditionally, lamb with about 20% fat content is preferred for its rich flavor and juiciness. You can substitute with a mix of beef and lamb if desired, but avoid very lean meat to keep the kebabs moist.