Name: Adana Kebab Recipe (Turkish Ground Lamb Kebabs)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil; ½ teaspoon sumac; ¼ teaspoon salt; 2 pounds ground lamb; 1 small -medium onion (peeled and grated); 3 cloves garlic (crushed); 2 teaspoons salt; 2 teaspoons cumin; ¾ teaspoon sweet paprika; ½ teaspoon smoked paprika; 1½ tablespoons olive oil ((to brush on the meat before grilling)); Cherry tomatoes; Parsley; Flatbread; g rilled peppers ((yellow wax peppers are pictured in this post)); 1 large red onion (peeled and thinly sliced); 2 teaspoons sumac; 2 teaspoons crushed red pepper flakes ((more or less to taste))

Adana Kebab Recipe (Turkish Ground Lamb Kebabs)

Spice up weeknight dinners (or backyard barbecues) with this Adana Kebab recipe featuring perfectly seasoned, savory Turkish ground lamb skewers. You can also use ground beef, but this recipe has been known to convert people who think they don't like lamb!

👨‍🍳 Instructions

✨ Meez Magic · 5 steps → 9 actions

Ready to cook?

Immersive step-by-step Cook Mode with timers.

✨ Start Cook Mode

Add all ingredients to a bowl and stir well

Cover and refrigerate until using (at least 30 minutes or up to 3 days)

Add all ingredients to a large bowl

Use your hands to combine, being careful not to over-mix

Slightly wet your hands, and shape the meat onto skewers

Brush both sides of each skewer with olive oil

Preheat a grill to medium-high

Once hot, add the kebabs and grill until they're charred on the outside and cooked to your desired level of doneness inside, rotating the skewers as necessary

Serve the kebabs hot along with sumac onion and anything else you like

🎉

You're all done!

Enjoy your adana kebab recipe (turkish ground lamb kebabs) — and don't forget to share.

From Cook Mode

Tips as you cook

Gather Sumac Onion IngredientsMise en place makes cooking easier
Mix Sumac OnionSlice onions thin and even
Chill Onion SaladFlavors deepen the longer it sits
Gather Kebab IngredientsHave everything measured before mixing
Combine Meat MixtureUse a large bowl for easy mixing
Hand Mix LambOver-mixing makes kebabs tough
Shape on SkewersWet hands prevent meat from sticking
Brush With OilOil helps prevent sticking on grill

Swaps, storing and making ahead

Good to know

Swaps

No ground lamb? Ground beef works in its place.
No sumac? Use a bit of lemon zest for a similar tart, citrusy note in the onion salad or meat mixture.

Storing it

Store leftover kebabs in an airtight container in the fridge for 3–4 days. Reheat in a skillet or oven until steaming hot.

Making it ahead

The sumac onion salad can be made and refrigerated up to 3 days ahead. The meat can be shaped onto skewers up to a day ahead and kept covered in the fridge.

Notes by Meez Magic, written for this recipe. Use your judgment.

Per serving