Name: Homemade Adana Kebab
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 600 g ground lamb; 1 pc onion; 2 cloves garlic; 10 g parsley; 15 ml olive oil; 1 teaspoon sweet paprika; 1 teaspoon hot paprika; 0.5 teaspoon cumin; 0.5 teaspoon black pepper; 1.25 teaspoon salt; rapeseed oil; 1 pc lemon

Step by step process

Preparation

1
Prepare the homemade adana kebab meat mixture: grate the onion finely, place it in a clean kitchen towel and squeeze out as much juice as possible. Add only the pulp to the bowl and discard the juice - this prevents the mixture from becoming too loose.
2
Add the pressed garlic, chopped parsley, olive oil, paprika, cumin, pepper, and salt to the bowl with the onion. Mix well so the spices are evenly distributed.
3
Add the ground lamb and knead thoroughly by hand for 5-7 minutes. The goal is a sticky, compact mass - the meat should hold together and develop a glossy surface. Form a small piece: if it crumbles, knead further.
4
Cover the mixture and refrigerate for 20-30 minutes. Chilling helps the proteins firm up so the mixture grips the skewer better.
5
If using wooden skewers, soak them in water for at least 15-30 minutes so they don’t burn on the grill. For extra stability, use two parallel skewers per kebab.

Shaping and grilling

6
With wet hands, divide the chilled mixture into 4 equal portions. Firmly press each portion around a skewer and shape into a flat, elongated form about 1.5-2 cm thick. The flat shape is characteristic of this Turkish kebab and ensures even cooking.
7
Heat a grill or grill pan to high heat. Lightly brush the grate or pan with oil so the meat doesn’t stick.
8
Place the skewers on the grill and cook for 10-12 minutes, turning frequently (every 2-3 minutes) so the meat browns evenly on all sides. Watch until the surface is golden-brown with a uniform crust - the centre should stay juicy.
9
During grilling you can gently press the skewers with tongs to develop an even crust. Don’t press too often or you’ll squeeze out the juices.
10
Remove the finished kebabs from the grill and rest for 2 minutes away from direct heat so the juices redistribute evenly.

Serving

11
Serve the hot kebabs with warmed pita and lemon wedges. Squeeze lemon juice directly over the plate to taste.
12
Recommended sides: a simple onion and parsley salad or a yoghurt dip. If using wooden skewers, slide the meat off the skewers onto the plate before eating.