Charred Turkish Adana Kebab Wrap with Sumac Onions

This authentic Turkish Adana kebab wrap brings the bold, charred flavors of a street cart right to your kitchen. Spiced minced lamb and beef are pressed onto flat skewers, grilled until deeply charred, then rolled into warm lavash with roasted tomatoes, sumac onions, and fresh parsley. Every bite is juicy, smoky, and bright with tangy sumac.

The Adana kebab is a Turkish classic, named after the city where it originated. This version wraps the charred, spiced meat in soft lavash with simple, fresh accompaniments.

The key is in the mixture: minced lamb and beef combined with red bell pepper, tail fat, garlic, paprika, and sea salt, kneaded until tacky, then grilled hot to get that signature char. The sumac onions add a bright, citrusy note that cuts through the richness.

Ingredients

Why this recipe works

The combination of minced lamb and beef gives the kebab a rich, complex flavor and a tender texture. The lamb tail fat, a traditional addition, melts during cooking and keeps the meat moist and juicy. Kneading the mixture until tacky helps the proteins bind, so the kebab holds together on the skewer and doesn't crumble on the grill.

Grilling over high heat creates a deeply charred exterior while the interior stays succulent. The wide flat skewers allow the meat to cook evenly and develop those desirable grill marks.

The sumac onions, with their tangy and slightly sour flavor, provide a bright contrast to the smoky meat, while the roasted tomatoes and peppers add sweetness and depth.

Notes and substitutions

Lamb tail fat is traditional in Adana kebab, but if it's hard to find, you can substitute with extra fat from the beef or even a little butter.

Look for minced lamb and beef with a higher fat content (about 20% fat) for the best texture. The red bell pepper adds moisture and a subtle sweetness; mince it finely so it blends into the meat.

Lavash is a thin, soft flatbread that wraps beautifully. If you can't find lavash, large flour tortillas or other flatbreads work well.

Sumac onions are simply thinly sliced red onions tossed with sumac and a pinch of salt; let them sit for a few minutes to soften and release their juices. Fresh parsley is essential for a bright, herbal finish.

• lamb tail fat: extra minced beef fat or unsalted butter
• lavash: large flour tortillas or flatbread
• sumac onions: thinly sliced red onion tossed with 1 tsp sumac and a pinch of salt

Equipment

• Large mixing bowl
• Flat wide iron skewers
• Grill or grill pan
• Tongs
• Cutting board
• Sharp knife