Authentic Turkish Adana Kebab with Charred Tomatoes & Sumac Onions

Straight from the charcoal grills of southern Turkey, this Adana kebab is a celebration of bold flavors and simple technique. Hand-chopped lamb is seasoned with sweet red pepper and fiery pul biber, then grilled on flat skewers until charred and juicy.

Pressed into warm lavash with charred tomatoes, blistered green peppers, and tangy sumac onions, every bite is smoky, savory, and bright. This recipe brings the authentic street-food experience home, with clear steps for perfect results every time.

Adana kebab is named after the city of Adana in southern Turkey, where it is traditionally made by hand-chopping lamb and mixing it with red peppers and spices. The key is to work the meat until it becomes sticky, which helps it hold together on the skewer and gives it a silky texture.

In this version, the kebab is grilled over charcoal for that essential smoky flavor, then wrapped in lavash that has soaked up the meat's juices. Charred tomatoes and sumac onions add freshness and acidity, balancing the richness of the lamb. The result is a satisfying, hands-on meal that transports you to a Turkish grill house.

Ingredients

Why this recipe works

Chopping the lamb by hand, or pulsing it in a food processor, creates a coarse texture that traps fat and moisture, resulting in a tender, juicy kebab.

Kneading the mixture until it becomes sticky—a process called 'emulsification'—helps the proteins bind together, so the kebab holds its shape on the skewer and doesn't fall apart on the grill. This technique is what sets Adana kebab apart from ordinary ground meat patties.

Grilling over charcoal imparts a deep, smoky flavor that you can't replicate on a gas grill alone. The flat skewers allow the meat to cook evenly, while the ribbed indentations create crispy edges that contrast with the juicy interior.

Pressing lavash against the kebab at the end of cooking soaks up the rendered fat and juices, infusing the bread with intense flavor and ensuring every bite of the wrap is delicious.

Notes and substitutions

For the most authentic texture, use boneless lamb shoulder and chop it yourself with a heavy knife. If that's not possible, ask your butcher to grind it once on a coarse plate. The red kapya pepper is a sweet, fleshy pepper from Turkey; if unavailable, red bell pepper works well. Pul biber, or Turkish red pepper flakes, are mildly spicy and fruity; substitute Aleppo pepper or a mix of paprika and cayenne.

You will need wide, flat metal skewers for this recipe, as they help the kebab cook evenly and prevent the meat from spinning. If using wooden skewers, soak them in water for 30 minutes. Lavash is a thin, soft flatbread; if you can't find it, use large flour tortillas or other thin flatbreads. The sumac onions are best made fresh, but you can prepare them a few hours ahead.

• ground lamb: Ground beef or a mix of ground beef and lamb works well; for a leaner option, use ground turkey (cook to 165°F).
• red kapya pepper: Use roasted red bell pepper from a jar, finely chopped, if fresh is not available.
• pul biber: Aleppo pepper or 1 tsp regular red pepper flakes plus a pinch of smoked paprika can substitute.
• lavash: Use large flour tortillas or thin flatbreads; warm them before serving.

Equipment

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