Adana Kebab

READY IN: 40mins
Recipe by Chef Jay 67

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.

Top Review by Chef OreoHead...

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

Ingredients Nutrition


  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.

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