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

Tips for success

For the best flavor, use lamb that has some fat—shoulder or leg is ideal. If you can only find lean lamb, add a couple of tablespoons of olive oil or butter to the mixture. The kneading step is crucial: take your time and really work the meat until it becomes tacky. This is what makes the kebab hold together and gives it a silky texture.

Grilling over charcoal is the traditional method and gives the kebab its signature smoky taste. If you use a gas grill, add soaked wood chips for a similar effect.

To achieve the perfect char, make sure the grill is hot before adding the kebabs. Don't move them around too much—let them cook undisturbed for a few minutes on each side to develop a nice crust.

Variations

• Chicken Adana: Substitute ground chicken for lamb. Add 2 tablespoons of plain yogurt and 1 teaspoon of tomato paste to keep the mixture moist. Cook to an internal temperature of 165°F (74°C).
• Spicy Adana: Increase the pul biber to 1 tablespoon and add 1 teaspoon of cayenne pepper for extra heat. You can also include a finely chopped fresh chili pepper, but adjust the amount of salt accordingly.
• Vegetarian Option: Replace the lamb with a mixture of cooked lentils and mushrooms, mashed together. Add breadcrumbs and an egg (or flax egg) to bind. Grill gently, as they are more delicate. Cook until heated through.
• Oven-Baked: If you don't have a grill, bake the kebabs on a broiler pan under the broiler for 8-10 minutes, turning once, until charred and cooked through. Use the broiler to char the vegetables as well.

Storage and make-ahead

Fridge

Store leftover kebab and vegetables in an airtight container in the refrigerator for up to 3 days. Keep lavash separate at room temperature.

Freezer

Freeze cooked kebab pieces and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat kebab pieces in a skillet over medium heat or in a 350°F oven until warmed through. Vegetables can be reheated similarly.

Leftover kebabs and vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days. The lavash should be kept at room temperature in a sealed bag to prevent it from drying out.

To reheat, warm the kebab pieces in a skillet over medium heat or in a 350°F oven until heated through. The vegetables can be reheated in the same way. The sumac onions are best fresh but can be stored for a day.

You can prepare the kebab mixture up to 24 hours in advance and shape it onto skewers, then refrigerate until ready to grill. The sumac onions can be made a few hours ahead.

The lavash can be warmed on the grill just before serving. If you're planning a party, you can also grill the kebabs fully and reheat them gently, though they are best straight off the grill.

Serving ideas

Serve the Adana kebab wraps hot, with extra sumac onions on the side and a squeeze of lemon if desired. A simple salad of sliced cucumbers and tomatoes with a drizzle of olive oil would be a refreshing accompaniment. For a more substantial meal, serve with bulgur pilaf or grilled vegetables.

These wraps are meant to be eaten by hand, so provide plenty of napkins. For a beautiful presentation, slice each wrap in half diagonally and arrange on a platter.

You can also offer additional sumac and pul biber for guests to customize their spice level. This dish is perfect for casual dinners, cookouts, or any time you want a taste of Turkey.

Frequently asked questions

Recipe card

Authentic Turkish Adana Kebab with Charred Tomatoes & Sumac Onions

Prep 30 minCook 20 minRest 10 minTotal 1 hServes 4

Ingredients

• 1 1/2 lb ground lamb (or boneless lamb shoulder, chopped)
• 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 bread or flatbread
• 2 large ripe tomatoes, halved
• 4 green bell peppers or Turkish green peppers
• 1 red onion, thinly sliced
• 1 tbsp sumac
• 2 tbsp olive oil

Instructions

1. If using boneless lamb shoulder, cut it into 1-inch pieces and chop with a zırh knife or pulse in a food processor until coarsely ground. Place the ground lamb in a large bowl. Add the finely chopped red pepper, pul biber, and kosher salt. Using your hands, knead the mixture for 5 to 7 minutes, pressing and folding until the meat becomes sticky and holds together. This emulsion is key to the kebab's texture.
2. Divide the meat mixture into 4 equal portions. With wet hands, take one portion and press it around a wide flat metal skewer, forming a long, even cylinder about 8 inches long and 1 inch wide. Press the meat firmly so it adheres. Use your fingers to create traditional ribbed indentations along the surface. Repeat with the remaining portions. Refrigerate the skewered kebabs for at least 30 minutes to help them hold their shape.
3. Heat a charcoal or gas grill to medium-high heat (about 400°F). While the grill heats, toss the halved tomatoes and whole green peppers with 1 tablespoon of olive oil. Place the vegetables on the grill cut-side down for tomatoes, and turn peppers occasionally. Grill for 5 to 7 minutes until charred and softened. Set aside and keep warm.
4. Place the skewered kebabs on the grill over direct heat. Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the internal temperature reaches 160°F (71°C) and the meat is nicely charred on all sides. The fat should render and sizzle, creating a crispy exterior while the interior stays juicy.
5. In the last minute of grilling, lay the lavash bread directly on top of the kebabs. Press gently with tongs so the bread soaks up the sizzling juices and melted fat from the meat. Leave for 30 seconds to 1 minute, then remove the lavash and set aside. This infuses the bread with smoky, meaty flavor.
6. Transfer the cooked kebabs to a cutting board and let them rest for at least 3 minutes. This allows the juices to redistribute. Keep the charred tomatoes and peppers warm.
7. While the kebabs rest, prepare the sumac onions: in a small bowl, toss the sliced red onion with sumac and a pinch of salt. Set aside. Once the kebabs are rested, slide the meat off the skewers onto a cutting board. Slice each kebab into 2-inch pieces, or keep whole.
8. Lay one piece of lavash on a plate. Place a portion of kebab pieces in the center, top with charred tomatoes, blistered peppers, and a generous handful of sumac onions. Fold the sides over and roll tightly into a wrap. Repeat with the remaining ingredients. Serve immediately, whole or sliced in half.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

38 g

Fat

32 g

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