Adana kebabs are one of Turkey’s most famous dishes, originating from the city of Adana in southern Turkey. Traditionally, these kebabs are made with spiced minced lamb, shaped onto wide metal skewers, and grilled over an open flame.
16 mins...
The high-fat content of the lamb combined with bold spices like sumac, cumin, and chili gives Adana kebabs their signature juicy, smoky, and slightly spicy flavor. It’s a dish that’s meant to be eaten fresh off the grill, wrapped in warm lavash or pide bread, and paired with a simple yet refreshing piyaz salad.
After broiling for 3 mins...
But let’s be real—not everyone has an outdoor grill at home. I live in an apartment, so firing up a charcoal grill isn’t exactly an option. That’s why I created this oven-baked version, making it accessible for everyone while keeping the flavors as close to the traditional method as possible.
Instead of wide metal skewers, I use wooden skewers, and instead of charcoal grilling, the oven roasts the kebabs beautifully, locking in the juices. A quick broil at the end gives them a touch of char for that authentic feel.
The key to an incredible Adana kebab lies in the texture and seasoning. The minced lamb needs to be massaged well with the spice mixture to ensure even distribution and a firm consistency.
I prefer the broiled version...
The addition of red pepper paste, sumac, and a hint of chili gives these kebabs their signature depth of flavor. As they bake, they release their natural juices, which I love brushing over the kebabs before serving for an extra burst of flavor.
I always serve these Adana kebabs with lavash and piyaz, a Turkish-style onion and sumac salad, to balance the richness of the lamb. Whether you’re making these for a weeknight meal, meal prep, or a special gathering, this easy oven-baked version ensures that everyone can enjoy the taste of authentic Turkish kebabs—no grill required!
Ingredients:
(Serve 4)
My All Purpose Middle Eastern Minced Lamb Recipe, 1/2 Recipe
Lavash Homemade, To Serve
Piyaz Homemade, To Serve
Equipment:
Wooden Skewers
Oven
Directions:
Prepare the Minced Lamb
If you haven’t already, prepare your minced lamb mixture by blending the onion, chilies, garlic, and parsley into a paste, then mixing it thoroughly with the minced lamb and spices. Massage everything together until well combined.
Preheat the Oven
Preheat your oven to 220°C or 430°F. Line a baking tray with parchment paper to prevent sticking.
Shape the Kebabs
Take a handful of the minced lamb mixture (about 100g per kebab).
Roll it into an oval shape and flatten slightly.
Thread onto a soaked wooden skewer and gently shape it around the skewer, pressing firmly so it sticks.
Repeat with the remaining mixture.
Bake the Kebabs
Lightly grease the parchment paper with some oil.
Arrange the skewers on the parchment-lined tray, ensuring they don’t touch.
Bake for 15–20 minutes, flipping halfway through. Brush with some of the juices.
If you want a slight char, switch to the broiler for the last 2–3 minutes, keeping a close eye on them.
Serve
I always tend to overfill my wraps...
Mama Mia...
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