Adana Kebab Recipe

My Adana Kebab Recipe is made with lamb, lamb tail fat, pul biber, salt, and a little Turkish red pepper paste. The ingredient list is short, but the flavor comes from using good lamb, enough fat, and mixing the meat until it holds well on the skewer.

Authentic Adana is traditionally a lamb kabob. Beef or chicken versions can still taste good, but they are different kebabs, not the Adana Kebap I grew up eating.

Jump to:

• What is Adana Kebab?
• A Few Things That Make This Recipe Work
• Ingredients You'll Need
• How to Make Adana Kebab
• Recipe Tips From the Chef
• What to Serve with Adana Kebab
• Storage, Reheating, and Freezing
• Recipe FAQs
• Related Recipes
• Adana Kebab Recipe

I use lamb shoulder and tail fat when I can find it, then chop the meat with a traditional curved knife called 'zirh' until it becomes sticky enough to hold onto the skewer. If you don’t have a zırh, you can still make a very good homemade version with a sharp knife, or use fatty ground lamb if that is what you have.

The best way to cook Adana kabob is over charcoal, but I’ve also included indoor cooking options for a griddle pan and oven. I also have a video in the recipe card if you’d like to see the texture of the mixture and how I shape the kebabs onto the skewers.

A Lovely Reader Comment:

“Mixed all the ingredients, refrigerated overnight, and grilled them the next day using flat metal skewers. They were very easy to shape and grill and tasted fantastic. Will definitely make again. Thanks!

What is Adana Kebab?

Adana kebab comes from Adana, a city in southern Turkey known for its love of spicy kebabs. It is one of the most famous Turkish kebabs and is usually cooked over charcoal on wide metal skewers.

In Turkey, Adana kebap is often served on lavash or flatbread with grilled tomatoes, peppers, sumac onions, parsley, and salad. The bread catches some of the juices from the kebab, which is one of the best parts of the meal.

It is different from Urfa Kebab, which is milder, and different from Lamb Shish Kebab, which is made with marinated cubes of meat. Adana has its own texture, heat, and shape, so it deserves to be treated as its own kebab, not just a general ground meat skewer.

A Few Things That Make This Recipe Work

The ingredients are simple, which is exactly how Adana kebab should be. Lamb, fat, pul biber, salt, and a little Turkish red pepper paste give you the right flavor without turning it into a general kofta recipe.

The fat is important. Tail fat gives the best texture and flavor, but fatty lamb mince can still work if you can’t find it.

The mixture needs to feel sticky before shaping. This helps the meat hold onto the skewer and stops it from falling apart on the grill.

Flat metal skewers make a big difference. They hold the meat better than thin round skewers and help the kebabs cook evenly.

You can prepare the mixture ahead. I often make it the day before and keep it in the refrigerator overnight, which also makes the kebabs easier to shape.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Lamb - Use lamb shoulder if you want to chop the meat yourself. Remove the silver skin, nerves, and any tough pieces before chopping. If you use ground lamb, choose fatty lamb mince with at least 25% to 30% fat. Very lean mince will not give the same juicy texture and may fall off the skewers more easily.

• Lamb tail fat - Tail fat, called kuyruk yağı in Turkish, is one of the key ingredients in a proper Adana kebab. It melts as the kebabs cook and keeps the meat juicy. It can be difficult to find outside Turkey. Turkish and Middle Eastern butchers are the best places to ask. If you can’t find it, use fatty lamb mince or ask your butcher to mince lamb shoulder with extra lamb fat.

• Pul biber - It gives Adana its heat, color, and flavor. Use Turkish pul biber or Aleppo-style chili flakes if you can. You can adjust the amount to your taste, but Adana kebab should have some heat.

• Red pepper paste - It is optional, but I like adding a small amount for color and deeper flavor. Use hot or mild Turkish biber salçası depending on how spicy you want the kebabs.

How to Make Adana Kebab

Prepare the Lamb

Cut the lamb into small pieces and remove any silver skin, tough sinew, or hard bits.

Chop the lamb and tail fat together with a zırh if you have one. If not, use a large sharp knife and chop until the mixture is fine but still has a little texture.

You can also pulse it very briefly in a food processor, but don’t turn it into a paste. The texture should be sticky and slightly coarse.

If you are using ground lamb, place it in a large bowl with the tail fat or extra lamb fat.

Make the Kebab Mixture

Add the pul biber, salt, and red pepper paste to the lamb. Mix everything well with your hands for a few minutes, until the mixture feels sticky and holds together.

This step matters. If the mixture is loose, it will be harder to shape and may fall off the skewers. Cover and refrigerate for at least 1 hour, or overnight if you have time.

Shape the Kebabs

Divide the mixture into 4 equal portions.

Keep a small bowl of water nearby. Wet your hands lightly before shaping each kebab.

Take one portion of the lamb mixture and press it firmly around a flat metal skewer. Shape it into a long, flat kebab, pressing gently along the skewer with your fingers.

Don’t make it too thick, or the inside will take longer to cook. Try to keep the thickness even from top to bottom.

Repeat with the remaining mixture.

Cook on the BBQ or Charcoal Grill

Heat your BBQ or charcoal grill until hot. Place the Adana kebabs over the heat and cook for 15 to 20 minutes, turning a few times, until browned and cooked through.

The fat will drip as the kebabs cook, so keep an eye on flare-ups.

Serve straight away with lavash, grilled tomatoes, grilled peppers, sumac onions, and salad.

Cook on a Griddle Pan

Heat a griddle pan or cast iron skillet over medium-high heat. Cook the kebabs for 10 to 12 minutes, turning carefully, until browned on all sides and cooked through.

This method works well indoors, but the kebabs won’t have the same smoky flavor as charcoal-grilled Adana.

Cook in the Oven

Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment paper or aluminum foil, then place a wire rack on top.

Lay the kebabs on the rack and cook for 18 to 20 minutes, turning halfway through.

You can place tomatoes and peppers under the rack so they roast in the lamb juices while the kebabs cook.

Recipe Tips From the Chef

• Use lamb, not beef or chicken. Beef and chicken kebabs can be lovely, but they are not Adana kebab.

• Use enough fat. Lean lamb will turn dry and won’t hold as well on the skewers.

• Mix the lamb until it feels sticky. This helps the meat bind without egg or breadcrumbs.

• Use flat metal skewers if you can. They hold the meat much better than round skewers.

• Keep your hands lightly wet while shaping. This stops the lamb sticking to your hands and makes shaping easier.

• Don’t make the kebabs too thick. A thinner, even shape cooks better and holds onto the skewer more easily.

• Chill the mixture before shaping if it feels too soft. Cold lamb is easier to handle.

• Cook over charcoal for the best flavor. A griddle pan or oven still works, but charcoal gives Adana kebab its proper smoky taste.

What to Serve with Adana Kebab

I like serving Adana kebab on warm lavash or soft Lavash Bread, Bazlama, Pita Bread, or Turkish Pide Bread (Ramazan Pidesi) with the bread sitting under the kebab to catch all the juices.

For salads, I like Ezme Salad (Acili Ezme), Turkish Shepherd Salad (Coban Salatasi), Mediterranean Honey Halloumi Salad, and some grilled peppers, onions, and tomatoes on the side.

You can also turn them into Adana dürüm by wrapping the kebab in lavash with Sumac Onions, grilled peppers, parsley, and a little extra pul biber.

Storage, Reheating, and Freezing

Store leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days.

Reheat them gently in a skillet, oven, or air fryer until hot. Try not to overcook them, as lamb can dry out when reheated for too long.

You can freeze cooked Adana kebabs for up to 3 months. Let them cool completely, then wrap well and place them in a freezer-safe bag or container.

You can also freeze the raw kebab mixture. Shape it into portions or freeze it as a mixture, then thaw overnight in the refrigerator before shaping and cooking.

Recipe FAQs

Related Recipes

For more delicious Turkish Kebab recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Adana Kebab as much as you enjoy eating it! 🙂