Adana Kebab (Spicy Turkish Lamb Skewers)
Why this recipe works
- Cohesive texture: Kneading the lamb until tacky helps the mixture bind to the skewers and gives the kebabs their characteristic firm, springy bite.
- Bold seasoning: Chilli flakes, paprika, cumin, garlic and parsley season the lamb directly, so the flavour is savoury, aromatic and evenly distributed.
- High-heat charring: A hot grill or 240°C (465°F) oven browns the ridged surface quickly, creating lightly charred edges without drying out the meat.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a milder chilli flake and reduce the amount slightly, while keeping the paprika and cumin for warmth and depth.
- For a hotter kebab: Choose a hotter chilli flake and increase it gradually so the lamb remains savoury rather than harsh.
- To balance the spice: Serve with cooling sides such as yoghurt, fresh herbs, salad or flatbread to soften the chilli heat at the table.
Texture tips
- Squeeze the onion well: Excess onion juice loosens the mince and makes the kebabs harder to shape, so remove as much liquid as possible before mixing.
- Chill before cooking: A short chill firms the lamb mixture, helping the shaped kebabs stay attached to the skewers over high heat.
- Use the ridges: Pinching shallow ridges along each kebab increases surface area, encouraging better browning and charred spots.
Authenticity notes
- Adana style: Adana kebab is recognised for minced lamb, chilli heat and a long, flattened skewer shape rather than a wet marinade or sauce.
- Charcoal character: Classic versions are grilled over strong heat; a very hot grill or oven gives a similar browned, lightly smoky finish at home.
- How it is served: It is commonly served hot with flatbread, onions, herbs, salad or grilled vegetables so the rich lamb has fresh, crisp contrast.
Make-ahead tips
- Shape ahead: The lamb mixture can be mixed and shaped in advance, then kept chilled until the grill or oven is ready.
- Reheat properly: Warm leftovers on a hot grill or in a 220°C (430°F) oven until piping hot, so the exterior regains some browning.
- Freeze cooked kebabs: Cooked kebabs freeze well; defrost overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Soak the skewers in water for 20 minutes if using wooden ones. Meanwhile, grate the onion on the coarse side of a grater, then squeeze out as much liquid as you can. Finely grate the garlic and finely chop the parsley.
- Put the minced lamb in a mixing bowl and add the onion, garlic, parsley, chilli flakes, sweet paprika, ground cumin, fine sea salt and black pepper. Knead vigorously with your hands for 3 to 4 minutes until the mixture becomes tacky and holds together. Cover and chill for 10 minutes to firm up.
- Divide the mixture into 8 portions and shape each one around a skewer into a long, flat kebab, pressing firmly so it adheres. Use your fingers to pinch shallow ridges along the length for the classic look and better charring. Keep the shaped kebabs chilled while you heat the grill or oven.
- For the grill: heat to high and cook the kebabs for 8 to 10 minutes, turning every 2 minutes, until lightly charred and cooked through. For the oven: heat to 240°C (465°F) and place the kebabs on a baking tray; bake for 10 to 12 minutes, turning once halfway, until browned with a few charred spots. Rest for 2 minutes before serving.
Recipe notes
Tips
- Squeezing the grated onion well is key: too much onion juice can make the mixture loose and harder to keep on the skewers.
- Knead until the mixture turns sticky and cohesive; this helps the kebabs hold their shape and gives a springy, traditional texture.
- If serving vulnerable groups, make sure the kebabs are cooked all the way through with no pink remaining in the centre.
Substitutions
- Replace Fresh parsley with Fresh mint for a slightly brighter, more aromatic kebab.
- Replace Chili flakes with 1 tsp Chili flakes for a milder heat level.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a hot grill or in a 220°C (430°F) oven until piping hot. Freeze cooked kebabs for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: Turkish
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