Charred Turkish Adana Kebab Wrap with Sumac Onions Tips, FAQ & printable recipe

Tips for success

For the best char, make sure your grill or grill pan is preheated for at least 10 minutes over medium-high heat. Use a cast-iron grill pan if you don't have an outdoor grill; it retains heat well and gives nice grill marks.

Press the meat firmly onto the skewers to prevent it from falling apart during cooking. If the meat sticks to your hands, wet them slightly.

When rolling the wraps, fold the bottom first, then the sides, and roll tightly. This keeps the filling secure. If you want extra crispness, you can toast the rolled wraps in a dry skillet for a minute on each side.

Serve immediately for the best texture and flavor. The sumac onions can be made a day ahead and kept in the fridge.

Variations

• Spicy Adana Wrap: Add 1 teaspoon of red pepper flakes or 1/2 teaspoon of cayenne pepper to the meat mixture for extra heat. You can also drizzle the finished wrap with a spicy yogurt sauce or hot sauce.
• Chicken Adana Wrap: Substitute the lamb and beef with ground chicken or turkey. Increase the paprika and add a tablespoon of olive oil to keep the mixture moist. Cook to an internal temperature of 165°F (74°C).
• Vegetarian Wrap: Replace the meat with a mixture of cooked lentils, mushrooms, and walnuts, seasoned with paprika, garlic, and salt. Press into patties and grill until charred. The rest of the wrap stays the same.
• Extra Herby Wrap: Add chopped fresh mint and dill to the meat mixture or sprinkle them over the filling along with the parsley. The fresh herbs brighten the flavors and add a fragrant note.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the wraps wrapped in foil to prevent them from drying out.

Freezer

The cooked kebab meat can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then foil.

Reheat

Reheat wraps in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F (175°C) oven for 10 minutes.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the wraps wrapped in foil to prevent them from drying out. If you have leftover kebab meat and vegetables separately, store them in separate containers. Reheat gently in a skillet or oven to avoid sogginess.

The kebab mixture can be prepared up to 24 hours in advance and kept in the refrigerator. Bring it to room temperature for 30 minutes before shaping and grilling. The sumac onions can be made a day ahead. The lavash can be toasted ahead and kept in a sealed bag, but it's best to toast them fresh.

Serving ideas

Serve the Adana kebab wraps warm, sliced in half diagonally, with extra sumac onions on the side.

The wraps are a complete meal on their own, but they also pair well with a simple salad of cucumbers and tomatoes, or a side of grilled vegetables. For a more substantial meal, serve with rice or bulgur pilaf.

These wraps are perfect for a casual dinner or a weekend lunch. The charred meat, tangy onions, and fresh herbs make every bite vibrant.

For a spicy kick, add a drizzle of hot sauce or a sprinkle of red pepper flakes. The wraps are best enjoyed immediately, while the lavash is still soft and the meat is juicy.

Frequently asked questions

Recipe card

Charred Turkish Adana Kebab Wrap with Sumac Onions

Prep 25 minCook 15 minTotal 40 minServes 4

Ingredients

• 10 oz minced lamb
• 10 oz minced beef
• 1/2 cup minced red bell pepper
• 1/4 cup minced lamb tail fat
• 3 cloves garlic, minced
• 2 tsp paprika
• 1 1/2 tsp sea salt
• 4 large lavash wraps
• 1 cup sliced sumac onions
• 1/2 cup roasted green peppers, sliced
• 1 cup roasted sweet tomatoes
• 1/2 cup fresh parsley leaves

Instructions

1. In a large bowl, combine the minced lamb, minced beef, minced red bell pepper, minced lamb tail fat, minced garlic, paprika, and sea salt. Knead the mixture with your hands for 3 to 4 minutes until it becomes tacky and holds together when pressed.
2. Divide the meat mixture into 4 equal portions. Press each portion firmly onto a wide flat iron skewer, shaping it into a long, even log about 1 inch thick and 8 inches long. Make sure the meat is pressed tightly so it adheres to the skewer.
3. Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for 5 to 6 minutes per side, turning once, until the exterior is deeply charred and the internal temperature reaches 160°F (71°C).
4. While the kebabs cook, warm the lavash wraps on the grill or in a dry skillet for 30 to 60 seconds per side until they are soft and lightly toasted with golden spots.
5. Slide the cooked kebab off the skewer and place it in the center of a lavash wrap. Top with a generous portion of sumac onions, roasted green peppers, roasted tomatoes, and fresh parsley leaves.
6. Fold the bottom of the lavash over the filling, then fold in the sides and roll tightly into a cylinder. Press gently to seal. Slice the wrap in half diagonally and serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.