Mildly spicy, tender, and juicy — Turkish Adana Kebabs are made from minced lamb, shaped on skewers, and grilled to perfection. Served with onion salad, garlic sauce, and warm Turkish bread, they’re smoky, flavourful, and absolutely irresistible.
Whether cooked on a charcoal grill, stovetop, or oven, this recipe brings authentic Turkish street food right to your kitchen.
What is Adana Kebab ?
Adana Kebabs take their name from Adana, a city in southern Turkey where this dish originated. Traditionally, they’re made with minced lamb (sometimes beef), shaped onto wide flat skewers, and grilled over open flames.
These kebabs are mildly spicy, juicy, and incredibly tender. Despite using just a handful of ingredients, the flavour is rich, deep, and unmistakably Turkish — making them one of the most iconic kebab recipes in the region.
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Ingredients for Turkish Adana Kebabs
The ingredients required for making Adana Kebabs are below:
- Lamb Mince – Use lamb with some fat (around 20%) for juicy kebabs. Avoid mince that is too lean or ground too finely. Beef mince works perfectly fine too.
- Peppers – Use a mix of red and green mild peppers. If they’re spicy, deseed them to control the heat.
- Garlic – Freshly minced garlic adds bold, savoury flavour.
- Red chilli Flakes- Essential for that signature Adana spice. You can reduce the quantity to suit your heat preference.
- Paprika – Adds colour and mild smokiness.
- Cumin – A warm, earthy note that’s classic in Turkish cuisine.
- Salt
Preparing the Adana Kebab Mixture
Finely chop the peppers and garlic on a board with a sharp knife. Add the lamb mince and spices, then continue chopping and mixing everything together on the board.
This traditional hand-chopping method gives the kebabs their coarse, authentic texture and helps the meat hold firmly on skewers.
Once combined, let the mixture rest for about 15 minutes so the flavours develop and the mince firms up. Shape the mixture onto wide flat skewers (or soaked wooden ones if that’s what you have), pressing gently to secure.
To create the classic Adana ridges, run your thumb and index finger along the skewer, indenting the meat slightly.
Grilling Adana Kebabs
You can cook Adana kebabs using any of the following methods, depending on what you have available:
- Charcoal Grill (Traditional Method)
This is the most authentic way to cook Adana kebabs. Grilling over hot charcoal gives the kebabs a delicious smoky flavour and perfectly charred edges. - Pan-Fry
Use a cast iron skillet or heavy-bottomed pan with a drizzle of oil. Cook the kebabs on medium heat, turning occasionally, until they’re evenly browned and cooked through. - Oven Grill (Broiler)
Preheat your oven’s grill/broiler function and place the kebabs on a wire rack or foil-lined tray. Grill until nicely browned, then carefully turn them to cook the other side. Keep a close eye on them — they can burn quickly under high heat.
Whatever method you use make sure you don’t overcook the kebabs. Overcooking makes the kebabs dry and tough.
What to Serve with Turkish Adana Kebabs
Serve Turkish Adana Kebabs with grilled peppers, onion and tomatoes. You can make onion salad with thinly sliced onions, Sumac , lemon juice and olive oil. Serve them with traditional Turkish Bread Lavash.
If you want any dip to serve along with Adana Kebabs try out Babaganoush or Hummus.
Adana Kebab vs Shish Kebab – What’s the Difference?
Though both are grilled favourites, Adana and Shish kebabs have their own unique charm. Adana kebabs are made with spiced minced lamb, shaped around wide skewers and cooked until smoky and tender. Shish kebabs, on the other hand, use marinated cubes of meat such as lamb or chicken, threaded onto skewers and grilled until lightly charred.
Both styles capture the heart of Turkish cooking — one rich and juicy with spices, the other simple yet full of flavour. It’s not unusual to find them side by side at Turkish grills, each offering a slightly different experience on the plate.
👉 Lamb Shish Kebab – Juicy grilled lamb cubes with Middle Eastern spices
👉 Chicken Shish Tawook – Tender chicken kebabs marinated in a creamy garlic-yogurt blend
Watch how to make Turkish Adana Kebabs
More Turkish Recipes to Try
Turkish Adana Kebabs
Ingredients
- 500 g Lamb Mince
- 2 Green Peppers
- 1 Red Pepper
- 2 Garlic Cloves
- 1 tsp Paprika
- 1 tsp Crushed Red Chilli
- ¼ tsp Cumin Powder
- 1 tsp Salt
- 1 tbsp Oil
Instructions
- Chop peppers and garlic on cutting board until finely chopped.
- Add all the spices and mince. Using knife mix until all ingredients are combined well. Allow the mince to rest for 15 minutes.
- If you are using bamboo or wooden sticks soak them in water to prevent burning.
- Divide mince into small portions and make a ball out of mince. Slightly make it oval shape and then put it through the skewers. Starting from the top slightly press and move towards the bottom to flatten it. To make the signature indents press the kebab between thumb and index finger and move along the skewer.
- Heat a cast iron pan until hot. Pour the oil and put skewers. Cook untill done on one side and turn over. Don't over cook, it shouldn't be more than 3 minutes on each side. (see Notes for other cooking methods)
- Server Immediately with Turkish bread or pita along with garlic sauce and salad.
Notes
- Charcoal Grill (Traditional Method)
This is the most authentic way to cook Adana kebabs. Grilling over hot charcoal gives the kebabs a delicious smoky flavour and perfectly charred edges. - Oven Grill (Broiler)
Preheat your oven’s grill/broiler function and place the kebabs on a wire rack or foil-lined tray. Grill until nicely browned, then carefully turn them to cook the other side. Keep a close eye on them — they can burn quickly under high heat.
Very detailed and thorough recipe! The end product looks delicious I’m trying these kebabs soon!!
Thanks Najia, do try them. I hope they turn out great !!