Olive Magazine
Turkish Lamb Kebab Recipe

Adana kebabs

Published: July 19, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6-8

These Turkish-style kebabs are named after the city of Adana and flavoured with chilli and sumac. Make them to feed a crowd at your next barbecue

Nutrition:
NutrientUnit
kcal224
fat14.1g
saturates6.3g
carbs2.9g
sugars2.1g
fibre1.6g
protein20.5g
salt0.3g
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Try these adana kebabs, then check out our healthy kebabs, chicken shawarma, lamb gyros and more kebab recipes.

Ingredients

KEBABS

  • 800g lamb mince
  • 2 tbsp or 1 tbsp of dried chilli flakes urfa chilli flakes, (see recipe below)
  • 4 tsp sumac
  • 4 tsp ground cumin
  • finely chopped to make 4 tbsp flat-leaf parsley stalks
  • 6 cloves garlic, crushed

SUMAC ONIONS

  • 2 onions, thinly sliced
  • ½ a small bunch flat-leaf parsley, roughly chopped, plus extra for serving
  • 1 tbsp sumac

TO SERVE

  • flatbreads, yogurt, pickled chillies and tomatoes

Method

  • STEP 1

    Prepare the BBQ for direct cooking by spreading the coals in an even layer.

  • STEP 2

    To make the kebabs, combine the lamb mince with all the other ingredients and lots of seasoning. Mix well with your hands, as if you are kneading bread, for 5 minutes. Form into 12 kebabs and thread onto metal skewers.

  • STEP 3

    Put the onions into a bowl of iced water for 20 minutes. Drain well, then tip into a bowl and mix with the parsley, sumac and some seasoning.

  • STEP 4

    Cook the kebabs for 4 minutes on each side or until cooked through and charred. (Alternatively, heat the grill to high and cook the kebabs for 8 minutes, turning halfway, until charred and cooked through.) Serve with the sumac onions, flatbreads, yogurt, tomatoes, pickled chillies and more parsley.

Turkish urfa chilli flakes have a mild, smoky heat. Buy them online at souschef.co.uk and in Turkish grocers.


Check out more BBQ skewer recipes here…

A blue plate topped with hummus and kebabs
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