Adana Kebab

  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. This kebab named after the city where this famous kebab came from Adana.


  • 500 grams ground lamb
  • 50 gr fat from lamb tail, finely chopped
  • 1 red bell pepper, minced
  • 1 tsp cumin
  • 1 tsp crushed red pepper
  • Salt to taste
  • For Serving:
  • 1 onion, thinly sliced
  • Lavash or pita
  • 1 cup picked fresh parsley leaves
  • 2 medium tomatoes, thinly sliced


Step 1

Mix all the ingredients together with your hands.

Step 2

Cover and put in fridge(or somewhere cool) for overnight. (Or wait for few hours)

Step 3

Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.

Step 4

Cook on a grill or oven. You can grill tomatoes and peppers as well on the side.

Step 5

Serve kebabs with warm bread, sumac onions, parsley and tomatoes.

Step 6

This can also be served with a side of Turkish Bulgur Pilaf.

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