Turkish Lamb Adana Skewers Recipe

Turkish Lamb Adana Skewers (Adana Kebabi) is the fiery, hand-formed ground lamb kebab that originated in Adana, Turkey's fourth-largest city and the kebab capital of the country. Unlike shish kebab which uses chunks of meat, Adana kebab is made from hand-chopped (not ground) lamb mixed with tail fat, red peppers, and spices, molded around flat metal skewers and grilled over charcoal. This is naturally keto, gluten-free, and delivers 33g of protein per serving with an unmistakably bold, smoky character.

Ingredients

Adana Kebab Mixture

• 700g ground lamb (ideally with 20-25% fat, or add 50g lamb tail fat)
• 1 large onion, very finely grated (squeeze out excess liquid)
• 4 garlic cloves, minced
• 2 tbsp Turkish red pepper paste (biber salcasi) or 1 tbsp tomato paste + 1/2 tsp cayenne
• 1 tsp dried red chili flakes (pul biber/Aleppo pepper)
• 1 tsp ground cumin
• 1 tsp ground sumac
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 tbsp ice water

To Serve

• 4 flatbreads or lavash (omit for gluten-free)
• 1 cup plain full-fat yogurt
• 2 tomatoes, thickly sliced
• 1 green pepper, grilled
• 1/2 red onion, sliced into rings
• 1 tsp sumac (for garnish)
• Fresh flat-leaf parsley
• Lemon wedges

Instructions

1. Place ground lamb in a large bowl. Add grated onion, garlic, red pepper paste, all spices, and salt. Mix thoroughly with your hands for 3-4 minutes until the mixture becomes sticky and cohesive.
2. Add ice water and continue kneading for 1 minute. The mixture should be smooth and hold together firmly. Cover and refrigerate for at least 30 minutes -- this is critical for the kebab to hold on the skewer.
3. Divide the lamb mixture into 8 equal portions (about 90g each). With wet hands, mold each portion around a flat metal skewer, pressing and squeezing to form a sausage shape about 15cm long.
4. Press your fingers along the skewer to create ridges that help the meat grip. The kebab should look roughly corrugated.
5. Refrigerate formed skewers for another 15 minutes if possible before grilling.
6. Heat a grill or grill pan to very high heat. The Adana must be cooked over intense heat for the right texture.
7. Grill skewers for 3-4 minutes per side, turning only once, for a total of 6-8 minutes. The outside should be nicely charred and slightly crispy while the inside stays juicy.
8. While kebabs rest for 2 minutes, warm the flatbreads on the grill for 30 seconds per side.
9. Serve kebabs on or with flatbread. Scatter sumac over sliced red onion rings. Add grilled tomatoes and green pepper alongside.
10. Garnish with fresh parsley and lemon wedges. Serve yogurt on the side for dipping.

Tips & Variations

• Hand-chopping is authentic: Butchers in Adana chop lamb by hand with a large cleaver for a coarser texture than machine-ground meat. If you have time, chop the lamb yourself for the most authentic result.
• Fat is non-negotiable: Adana kebab requires fatty lamb to stay moist on the grill. Lean lamb will fall apart and dry out. If your lamb is lean, ask your butcher for tail fat, or add 2 tbsp of cold butter to the mix.
• The stickiness test: Squeeze a handful of the mixture -- it should stick to your hand. If it falls off, knead longer or refrigerate for more time.
• Pul biber (Aleppo pepper): This slightly smoky, mildly hot Turkish pepper flake is essential for authentic flavor. Ancho chili flakes are the best substitute.
• Leftover meat: Uncooked Adana mixture keeps refrigerated for 24 hours or frozen for 1 month.

Nutrition Breakdown

Calories: 578 kcal

Protein: 33g

Fat: 43.8g

Carbs: 12.7g

Fiber: 2.6g

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