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Turkish Adana Kebab Skewers

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Authentic Turkish Adana kebab skewers with a perfect blend of spices and tangy sumac onions, delivering juicy, smoky, and flavorful street food experience at home.

Ingredients

Scale
  • 500g (1.1 lbs) ground lamb (about 20% fat)
  • 1 medium onion, finely grated
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp sumac
  • 2 tbsp fresh parsley, finely chopped
  • Salt and black pepper to taste
  • 2 tbsp olive oil (for brushing)
  • For the sumac onions:
  • 1 large red onion, thinly sliced
  • 1 tbsp sumac
  • 1 tbsp fresh lemon juice
  • Pinch of salt
  • Optional: chopped fresh mint or parsley for garnish

Instructions

  1. In a large bowl, combine ground lamb, finely grated onion, minced garlic, red pepper flakes, ground cumin, smoked paprika, 1 tbsp chopped parsley, 1 tbsp sumac, salt, and black pepper. Mix gently but thoroughly with your hands until well combined (about 5 minutes). Avoid overworking the meat.
  2. Divide the mixture into 6-8 equal portions. Mold each portion around a skewer, pressing firmly to create a long, thin sausage shape about 6 inches (15 cm) in length. Ensure the meat sticks well without gaps (10-15 minutes).
  3. Place the prepared skewers on a tray and refrigerate for at least 30 minutes to help them hold their shape while cooking.
  4. While the kebabs chill, thinly slice the red onion and place in a bowl. Add 1 tbsp sumac, 1 tbsp fresh lemon juice, and a pinch of salt. Toss well and let sit for about 10 minutes to soften and develop flavor. Add chopped mint or parsley if desired.
  5. Preheat grill or grill pan to medium-high heat. Brush skewers lightly with olive oil to prevent sticking.
  6. Grill the kebabs for 4-5 minutes per side, turning carefully to brown evenly. Total grill time is about 12-15 minutes. Avoid pressing down on the kebabs to keep them juicy.
  7. Remove kebabs from grill and let rest for a couple of minutes. Serve hot with sumac onions on top or on the side, alongside warm flatbreads or pita and optionally a dollop of yogurt.

Notes

Hand-mince the meat if possible for better texture. Keep hands wet when shaping kebabs to prevent sticking. Chill skewers before grilling to help them hold shape. Use medium-high heat to avoid burning. Turn kebabs gently with tongs to retain juices. If kebabs crumble, add more onion or chill longer. Sumac can be substituted with lemon juice and paprika if unavailable.

Nutrition

Keywords: Adana kebab, Turkish kebab, grilled lamb skewers, sumac onions, Turkish street food, spicy kebabs, lamb recipe

Find it online: https://gleamgulp.com/turkish-adana-kebab-skewers-recipe-easy-perfect-flavorful-guide/