Total Time
40mins
Prep 30 mins
Cook 10 mins

This is named after the forth largest city in Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference.

Ingredients Nutrition

Directions

  1. In a large mixing bowl add lamb and veal.
  2. Then add minced bell peppers and onions.
  3. Add all spices and mix well.
  4. Cover and put in fridge overnight.
  5. Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
  6. Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
  7. Place on a hot grill and cook for 3-4 minutes on each side.
  8. Kebabs will be done when they feel spongy.
  9. When done place kebab inside of pita.
  10. top with yogurt sauce and sliced red onion mixture.
  11. This can also be served with a side of Turkish Pilaf.
Most Helpful

5 5

I tried this recipe out, and what can I comment, than...delicious (!), this must be as authentic as it gets!!! thanx.

5 5

This was wonderful and very similar to the adana kebob I had at a restaurant one time. I left out the sumac but I'm certain that if I had used it it would be exactly like the adana kebob I was trying to recreate. I left the meat to marinade for 24 hours before cooking. I also made the yogurt sauce ahead of time but then forgot it was in the refrigerator :( !!! I will certainly make this again but next time I'll remember the yogurt and take the time to find sumac.