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Adana Kebab with grilled onion
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5 from 9 votes

Adana Kebap

Adana Kebap (also known as Adana Kofte) is a delicious hand-minced meat kebab mounted on a skewer and then grilled over charcoal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Turkish
Diet: Gluten Free, Low Lactose
Servings: 4 skewers
Calories: 444kcal
Author: Ayla Clulee


  • 700 g lamb meat
  • 100 g tail fat
  • 1 teaspoon salt
  • 1 ½ teaspoon flaked chilli (pul biber)
  • 1 tablespoon red pepper paste (optional)


  • To make the kebab mixture, combine the chopped lamb meat with tail fat (or minced lamb), chilli flakes, red pepper paste and salt.
  • Mix the ingredients together with your hands until you have an evenly sticky mixture. 
  • Divide your lamb mixture into four equal parts.
  • Wet your hands with water in between handling the minced meat and then mould the meat around the skewer to form a flattened kofte kebab.
  • The best way to cook them is on charcoal but you can cook them on a gas BBQ, on a griddle pan or even in the oven. It takes 15 to 20 minutes on the BBQ, 10 to 12 minutes on the griddle and 18 to 20 minutes in a 200 °C preheated oven.
  • Make sure to turn the kebabs a few times to ensure all the sides are cooked equally.


  • The best way to cook Adana Kebab is to grill them on charcoal. However, you can cook these kebabs on an indoor grill pan or cast-iron skillet as well as in an oven. 
  • A special technique called "zırhlama" is the most important part of making a delicious & authentic Adana Kebab.
  • Make sure to turn the kebabs a few times to ensure all the sides are cooked equally.
  • You can use metal skewers or wooden skewers that have been soaked in water for half an hour.


Serving: 180g | Calories: 444kcal | Carbohydrates: 2g | Protein: 36g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 128mg | Sodium: 711mg | Potassium: 543mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 3mg