Adana Kebab Recipe

Authentic. Delicious. 

Southern Turkish Cuisine 

This is named after the forth largest city (Adana) in Southern Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference.


In a large mixing bowl add lamb and veal. Then add minced bell peppers and onions. Add all spices and mix well. Cover and put in fridge overnight. Mix red onion,sumac,lemon juice in small bowl cover and put in fridge. Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide. Place on a hot grill and cook for 3-4 minutes on each side. Kebabs will be done when they feel spongy. When done place kebab inside of pita. top with yogurt sauce and sliced red onion mixture. This can also be served with a side of Turkish Pilav.


453.59 g ground lamb

453.59 g ground veal

19.71 ml olive oil, for brushing on pita's

19.71 ml salted butter,

1 small cubes1red bell pepper,

1 minced1 medium yellow onion, minced

3garlic cloves, minced

236.59 ml yogurt

2 medium red onions, sliced very thin

4.92 ml sumac

4.92 ml lemon juice

8 piece pita bread or 8 piece naan bread

9.85 ml red pepper flakes

9.85 ml ground coriander

9.85 ml cumin

9.85 ml black pepper

9.85 ml kosher salt

9.85 ml sumac, can be found in any middle eastern store.or you can omit this step