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Adana Kebab

  • Author: Raymund
  • Prep Time: 20 min
  • Cook Time: 6 mins
  • Total Time: 26 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Turkish


Adana Kebab is a Turkish dish prepared with lamb mince seasoned with sumac, chili and parsley that is chargrilled and typically served with flatbread, Turkish salad called zerzavat and a garlic yogurt dip.


Units Scale


  • 1 kg minced lamb (20% fat)
  • 1/3 cup yogurt
  • 1/3 cup chopped parsley
  • 4 tsp sumac
  • 4 tsp dried red chili flakes
  • 2 tsp smoked paprika
  • 2 tsp freshly ground black pepper
  • 4 tsp cumin powder
  • 1/2 tsp cinnamon
  • 1 large onion, finely chopped
  • 1 tbsp grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp salt

Garlic Yoghurt Sauce

  • 2 cups yogurt
  • 1/3 cup tablespoon lemon juice
  • 6 cloves garlic. minced
  • 1 tsp garlic powder
  • 1 tsp salt


  • hummus
  • grilled capsicum
  • flatbread


  1. Place all kebab ingredients in a food processor then pulse until it is well incorporated.
  2. Remove from the food processor and place in a large container, using your hands knead the meat until sticky in texture. Cover container with clingwrap then let it rest overnight in the refrigerator.
  3. Moisten your hand with water and divide mixture into 6 to 8 equal parts. Using long flat skewers, mould a long and flat kebab on it, add grooves into the surface using your fingers.
  4. Light up a charcoal grill and once charcoals have white-grey ash around it you are ready to cook the kebabs. Place your kebabs on the grill and cook for a few minutes on each side until charred, do not overcook it so it won’t be dry. You can grill the capsicums on the side.
  5. Prepare your kebabs by serving it on top of the flatbread so it absorbs the dripping juices, enjoy it with the grilled capsicum, Garlic Yogurt Sauce and hummus.