Adana Kebab (Turkish Ground Meat Kebab)

Apr 07, 2025

This post may contain affiliate links.

Adana Kebab is a classic Turkish dish originating from the city of Adana. Traditionally made with hand-minced meat, this flavorful kebab is known for its flavor and juicy texture. While we typically grill it over charcoal, I’ve developed an oven-friendly version to make it more accessible for home cooks.

I love sharing authentic Turkish recipes like this Adana Kebab because they showcase the delicious, robust flavors of this diverse cuisine in an easy and accessible way. What I love about this recipe is it’s simple enough for everyday meals but also perfect for gatherings and celebrations. If you enjoy Turkish recipes, make sure to try other classic recipes such as lahmacun, kofta kebab and kumpir, all of which are packed with amazing flavors.

What is Adana Kebab?
Ingredients
Ingredient Spotlight: Pul Biber (Aleppo Pepper)
How to Make Adana Kebab
Grilling Adana Kebab
Recipe Tips
Grill vs Oven for Adana Kebab
How To Serve Adana Kebab
Storage Tips
Frequently Asked Questions
Other Delicious Kebab Recipes to Try
Adana Kebab (Turkish Ground Meat Kebab) Recipe

What is Adana Kebab?

Adana Kebab is named after Adana, a vibrant city in southern Turkey famous for its bold flavors and grilling traditions.

Traditionally, they made it with finely hand-chopped lamb or beef and seasoned it generously with spices. Authentic Adana Kebab, like Iranian kabab koobideh, is cooked on wide metal skewers over charcoal, giving them a unique smoky flavor. This dish is deeply embedded in Turkish culture and enjoyed throughout Turkey.

You’ll find that it’s commonly served by street vendors and small kebab shops in Turkey. Adana kebab is often wrapped in lavash bread as a handheld dürüm (wrap) for easy eating on the go. While it’s also enjoyed in restaurants, its popularity and casual presentation make it a classic example of delicious, flavorful street food.

Ingredients

Ground Beef or Lamb: I usually use 85% lean ground beef or a combination of ground beef and lamb.

Onion: Grated onion adds moisture and subtle sweetness.

Red Pepper: Introduces a mild heat and vibrant color.

Red Pepper Paste: Enhances depth and spice. You can find it in Middle Eastern shops or make it at home using my red pepper paste (biber salcasi) recipe.

Pul Biber (Aleppo pepper): Offers a distinct, moderate heat.

Salt and Black Pepper: Essential seasonings to enhance flavor.

Butter (melted): Adds richness and helps keep the kebabs moist.

Ingredient Spotlight: Pul Biber (Aleppo Pepper)

Pul biber, also known as Aleppo pepper, is a mild chili flake widely used in Turkish cooking.

It has a rich, fruity, and slightly smoky flavor that’s much milder than traditional chili flakes. If you can’t find pul biber, crushed red pepper flakes or a mild chili powder mixed with a pinch of smoked paprika can work as substitutes.

Store pul biber in an airtight container away from sunlight to maintain its vibrant flavor and color.

Adana Kebab served in a decorative dish with roasted peppers, lemon wedges, parsley, and sumac onion mix

How to Make Adana Kebab

Step 1: Prepare the Mixture

In a bowl, combine ground beef, grated onion, finely chopped red pepper, red pepper paste, pul biber, salt, black pepper, and melted butter. You want to mix them thoroughly until all ingredients are well incorporated.

Next, cover the bowl and refrigerate for one hour to allow the flavors to meld.

Step 2: Shape the Kebabs

First, preheat your oven to 375°F (190°C). Then, lightly oil the bottom of a quarter sheet and spread the meat mixture into a rectangle on the sheet, about ½ inch thick.

Using a bench scraper or knife, divide it into 8 equal portions. Wiggle the knife a bit to create some space between each kebab.

spread kebab mixture onto a lightly greased rectangle pan

Step 3: Cook the Kebabs

You want to bake the kebabs for 25 minutes. Next, switch your oven to broil for an additional 3-5 minutes to brown the tops.

Step 4: Serve

Finally, you can place the kebabs on lavash bread. Garnish with sumac onions, fresh parsley, grilled tomatoes, and long peppers.

place Adana kebab on lavash or durum and add pickles

Grilling Adana Kebab

If the weather permits and you love cooking outdoors, you should try Adana kebab on the grill just like it’s traditionally done!

To do so, make the kebab mixture as it’s mentioned in the recipe. Once you’re ready to grill, take the mixture out of the fridge and it into 8 portions. Then mold each portion onto flat metal skewers, shaping them evenly along the skewer.

Preheat a charcoal or gas grill to medium-high heat and remove the grates. Now, place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until cooked through and nicely charred.

Recipe Tips

Meat Selection: While 85% lean ground beef works well, a mix of beef and lamb can offer an even more authentic flavor. Ensure the meat has sufficient fat content for juiciness.

Mixing: Knead the meat mixture to achieve a cohesive texture that holds together during cooking. Overmixing can lead to a dense mixture, so be careful to mix just until combined.

Chilling: Refrigerating the meat mixture helps firm it up, making it easier to shape and preventing it from falling apart during cooking. You can refrigerate the mixture overnight if preferred.

Uneven Shaping: Inconsistent thickness can lead to uneven cooking. Aim for uniform shapes for best results.

Grill vs Oven for Adana Kebab

I personally prefer grilling when time permits for that unbeatable smoky flavor. However, my oven method makes it easy and convenient to enjoy these kebabs anytime, it still tastes amazing!

Both grilling and oven baking produce delicious Adana kebabs, so it really depends on your preference and how comfortable you are with molding the mixture on skewers and grilling on an a open flame.

While both methods make juicy and tender kebabs, cooking the Kebab in the oven is more hands-off and easier, but grilling will give you the smoky flavor we all love in a kebab. So in the end, it all comes to your personal preference.

How To Serve Adana Kebab

Adana kebab can be served as a dürüm (wrap) with lavash, some sumac onion, pickles and tomatoes. Restaurants usually add some grilled tomatoes and long hot peppers on the side as well.

When I was living in Turkye, an Adana durum, served with a bowl of mercimek corbasi (Turkish red lentil soup) and a glass of ayran (Turkish yogurt drink) on the side was one of my favorite meals!

Storage Tips

Refrigerating: Place any leftover cooked kebabs in an airtight container and refrigerate for up to 3 days.

Freezing: You can freeze cooked or uncooked kebabs. Place them in freezer-safe containers or wrap them individually in plastic wrap before freezing. They’ll last up to 3 months.

Reheating: Thaw frozen kebabs overnight in the fridge. Reheat in a preheated oven at 325°F (175°C) until hot, about 10-15 minutes. You can also quickly reheat them in the microwave or in a skillet on medium heat, turning occasionally.