Turkish Adana Kebab Dürüm with Charred Peppers & Sumac Onions

This Turkish Adana Kebab Dürüm brings the smoky, spicy street food of southern Turkey straight to your grill. Ground lamb is hand-chopped with sweet red pepper and pul biber until it turns into a sticky, flavorful paste, then grilled over charcoal until charred and juicy.

Wrapped in warm lavash with tangy sumac onions and blistered peppers, every bite is a balance of heat, smoke, and bright acidity. It's a complete meal in a wrap, perfect for a casual dinner or weekend gathering.

Adana kebab is a beloved Turkish classic, named after the city of Adana in southern Turkey. The key to its distinctive texture is chopping the meat and pepper together until they form a cohesive, almost paste-like mixture that clings to the skewer.

Grilling over charcoal adds a deep smokiness that's impossible to replicate on a stovetop. This dürüm wraps the kebab in lavash with charred peppers and sumac onions, creating a handheld feast that's both satisfying and impressive. Serve it with a side of grilled vegetables or a simple salad.

Ingredients

Why this recipe works

Chopping the lamb and red pepper together with a zırh knife—or a sharp chef's knife—breaks down the meat fibers and releases the pepper's moisture, creating a sticky emulsion that holds the kebab together on the grill.

This technique is essential for achieving the authentic Adana texture, which is tender, juicy, and slightly springy. The pul biber adds a fruity heat that permeates every bite.

Grilling over charcoal is non-negotiable for the best flavor. The high heat chars the exterior while keeping the interior juicy, and the rendered lamb fat drips onto the coals, creating aromatic smoke that flavors the meat.

Pressing the lavash against the kebab on the grill allows the bread to soak up those rich juices, making each wrap even more delicious.

Notes and substitutions

Ground lamb is traditional, but you can substitute ground beef or a mix of beef and lamb. Kapya pepper is a sweet Turkish red pepper; if unavailable, use red bell pepper. Pul biber is a coarsely ground Turkish red pepper flake with a moderate heat; if you can't find it, a mix of Aleppo pepper and a pinch of cayenne works well.

Lavash is a thin, soft flatbread that's ideal for wrapping. If you can't find it, large flour tortillas or yufka are good substitutes. Sumac onions are simply thinly sliced red onions tossed with sumac and salt—this adds a bright, tangy contrast to the rich lamb. Charred green peppers can be prepared on the grill alongside the kebab.

• ground lamb: Ground beef or a mix of beef and lamb works well; adjust salt and spice to taste.
• kapya pepper: Use red bell pepper if kapya is unavailable; it adds sweetness and moisture.
• pul biber: Substitute with 1 teaspoon Aleppo pepper plus 1/2 teaspoon cayenne for similar heat.
• lavash: Use large flour tortillas or yufka if lavash is not on hand.

Equipment

• Large mixing bowl
• Zırh knife or sharp chef's knife
• Wide flat skewers
• Charcoal grill or gas grill
• Tongs
• Cutting board