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

Tips for success

For the most authentic flavor, use a charcoal grill and let the coals burn down to a medium-high glow. The smoke from the dripping fat is what gives Adana kebab its signature taste.

If you're using a gas grill, add a handful of wood chips to a smoker box to mimic the smoky flavor.

When shaping the kebab on the skewer, use wet hands and press the meat firmly to avoid it falling off during grilling.

The rib indents not only look traditional but also help the meat cook evenly. If you don't have flat skewers, you can shape the kebab into a long patty and grill it on a grilling grate.

Variations

• Chicken Adana Dürüm: Substitute ground chicken for lamb and add 1 tablespoon of tomato paste to the mixture for moisture. Reduce pul biber to 1 teaspoon for a milder heat. Grill and serve the same way.
• Spicy Beef Adana: Use ground beef and add 1 teaspoon of cayenne pepper to the mixture for extra heat. Top with extra pul biber and serve with a cooling yogurt sauce (if not avoiding dairy).
• Vegetarian Adana: Replace the lamb with a mixture of cooked chickpeas, grated zucchini, and breadcrumbs, seasoned with pul biber and salt. Shape and grill on skewers, then wrap as directed.
• Adana Kebab Bowl: Skip the lavash and serve the grilled kebab over a bed of rice or bulgur, topped with sumac onions and charred peppers. Drizzle with melted butter and a squeeze of lemon.

Storage and make-ahead

Fridge

Store leftover dürüm in foil in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 10 minutes.

Freezer

Freeze the uncooked kebab mixture in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator before shaping and grilling.

Reheat

Reheat wrapped dürüm in a 350°F (175°C) oven for 10 minutes, or unwrap and reheat the kebab in a skillet over medium heat.

Store leftover dürüm tightly wrapped in foil in the refrigerator for up to 2 days. To reheat, place the wrapped dürüm in a 350°F (175°C) oven for 10 minutes, or until heated through. The lavash may soften, but the flavors will remain delicious.

The kebab mixture can be prepared up to 24 hours in advance and kept refrigerated in an airtight container. Let it come to room temperature for 15 minutes before shaping and grilling. Sumac onions can also be made a day ahead and stored in the refrigerator.

Serving ideas

Serve the dürüm warm, straight off the grill, with extra sumac onions and charred peppers on the side.

A squeeze of lemon juice over the filling adds brightness. For a complete meal, pair with a simple tomato and cucumber salad dressed with olive oil and oregano.

This dürüm is perfect for casual dinners, game-day gatherings, or any time you crave bold, smoky flavors.

Cut it in half for easier handling, and provide plenty of napkins—it's juicy and meant to be enjoyed messily. Accompany with a cold yogurt drink (ayran) or a glass of red wine.

Frequently asked questions

Recipe card

Turkish Adana Kebab Dürüm with Charred Peppers & Sumac Onions

Prep 35 minCook 15 minTotal 50 minServes 4

Ingredients

• 1 lb ground lamb
• 1 red kapya pepper (or red bell pepper), finely chopped
• 2 tsp pul biber (Turkish red pepper flakes)
• 1 1/2 tsp kosher salt
• 4 large lavash breads
• 1 cup sumac onions (thinly sliced red onion tossed with sumac and salt)
• 2 green bell peppers, charred and sliced

Instructions

1. In a large bowl, combine the ground lamb, chopped kapya pepper, pul biber, and kosher salt. Using a zırh knife or a sharp chef's knife, chop and mix the mixture on a cutting board until the meat becomes sticky and binds together like a paste. This step is crucial for the kebab to hold onto the skewer.
2. Divide the meat mixture into four equal portions. With wet hands, press each portion onto a wide flat skewer, shaping it into a long, flat log about 1 inch thick. Use your fingers to create traditional rib indents along the surface.
3. Preheat a charcoal grill until the coals are glowing and covered with white ash. Place the skewers over the hot coals and grill for about 4 minutes per side, turning once, until the meat is charred at the edges and cooked through. The total grilling time is about 8 minutes.
4. During the last minute of grilling, place the lavash breads directly on the grill over the kebab. Press them lightly against the meat so they soak up the rendered lamb juices and become warm and pliable.
5. Slide the cooked kebab off the skewer onto a warm lavash. Top with a generous portion of sumac onions and charred peppers. Roll the lavash tightly around the filling, tucking in the sides as you go.
6. Cut the dürüm in half on a diagonal, if desired, and serve immediately while the kebab is hot and juicy. Enjoy the smoky, spicy flavors with the tangy sumac onions and charred peppers.

Contains: gluten

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

38 g

Fat

28 g

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