Adana Kebab


Adana kebabs, a flavorful ground lamb dish perfect for grilling. With simple ingredients like ground lamb, onion, garlic, and spices, these kebabs are easy to prepare and packed with flavor. Whether you’re firing up the grill for a summer barbecue or simply craving a taste of the Mediterranean, these Adana kebabs are sure to satisfy.

Preparation time: 15 min
Cooking time: 12 min
Resting time: 30 min
Total time: 57 min
Serves: 4


  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1 pound ground lamb
  • 1 1/2 teaspoons ground cumin, divided
  • 1 1/2 teaspoons ground sumac, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes, or to taste
  • 2 tablespoons ice water

For Serving:

  • Chopped cucumber
  • Chopped red onion
  • Grape tomatoes, sliced in half
  • Fresh parsley
  • Romaine lettuce leaves
  • Pita bread (or naan bread)


  1. Mix ground lamb, minced onion, garlic, ground cumin, sumac, salt, black pepper, red pepper flakes, and ice water in a big bowl.
  2. Chill the mixture in the fridge for 30 minutes.
  3. Shape a quarter of the mixture onto each skewer, or use a scoop to form balls and then press them onto skewers.
  4. Preheat the grill.
  5. Grill the kebabs for about 12 minutes, turning occasionally, until they’re nicely charred.
  6. While grilling, mix remaining cumin and sumac in a small bowl and sprinkle over the kebabs.
  7. Serve kebabs in lettuce leaves with sliced red onion, parsley, tomatoes, and cucumbers, along with warm pita or naan bread.


  • Form meat into balls before threading onto skewers for easier handling.
  • You can freeze any leftovers for up to three months. Defrost in the fridge before cooking.

Nutritional Info:

Calories: 487
Carbs: 34g
Protein 34g
Fat 23g

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