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Adana Kebab (Lamb)

ground lamb kabob

Adana Kebab is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal (BBQ) filled with burning charcoal. This version was made in the broiler, but would be even better on any sort of grill.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 1 pound ground lamb
  • 1 onion, minced
  • 1 chili pepper, minced (any kind, remove seeds for less heat)
  • 2 cloves garlic, minced
  • 1/4 cup parsley, chopped
  • 1 teaspoon paprika
  • 1 teaspoon sumac
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lemon, juiced


1. Bring meat to room temperature.  

2. Combine with all other ingredients except lemon juice in a bowl.  Shape it into a log around a metal or wooden skewer.

4. Preheat broiler on high.  

5. Lay skewers on broiler tray or some sort of rack with grates so the drippings can fall to a tray below and not be sitting in it.  Place under the broiler for about 10 minutes until nicely browned and slightly charred.  

6. Turn over with tongs and cook another 5-10 minutes until thermometer reads 160F. 

7. Sprinkle with fresh lemon juice before serving.

Serve with fresh pita and Tehina.