Turkish Adana-Style Ground Lamb Kebab
A smoky, succulent, and spice-forward ground lamb kebab that brings the vibrant flavors of a Turkish street market into your home kitchen.
Ingredients
- •1 lb (450g) ground lamb (20% fat content)
- •1 small yellow onion, finely grated and squeezed dry
- •2 cloves garlic, minced
- •1/2 cup fresh flat-leaf parsley, finely chopped
- •1 tablespoon Aleppo pepper flakes (or 1 tsp crushed red pepper flakes)
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •4 flat metal skewers (or wooden skewers soaked in water for 30 minutes)
- •2 tablespoons extra virgin olive oil for brushing
Instructions
- 1
In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, parsley, Aleppo pepper, cumin, coriander, salt, and black pepper.
- 2
Knead the mixture by hand for about 5 minutes until the meat becomes sticky and holds together well; this is crucial for the kebabs to stay on the skewers.
- 3
Divide the meat mixture into 4 equal portions.
- 4
Take one portion and mold it around the center of a skewer, pressing firmly to create a long, even cylinder shape about 6 inches long.
- 5
Place the prepared skewers on a tray, cover, and refrigerate for at least 30 minutes to firm up.
- 6
Preheat your grill or a heavy-bottomed grill pan over medium-high heat.
- 7
Lightly brush the kebabs with olive oil and place them on the hot grill.
- 8
Cook for 8 to 10 minutes, turning occasionally, until the meat is browned, slightly charred, and cooked through.
💡 Chef tips
- Ensure your onion is squeezed completely dry using a cheesecloth or paper towel; excess moisture will cause the meat to fall off the skewers.
- If you don't have metal skewers, use two wooden skewers per kebab to provide extra stability when flipping.
- Serve these kebabs with warm pita, grilled tomatoes, and a side of sumac-dusted red onions for an authentic experience.
✅ How it should turn out
The finished kebabs should be beautifully charred on the outside, juicy and tender on the inside, with a deep, aromatic spice profile that is savory and slightly piquant.