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Adana Kebab (Lamb)


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Adana Kebab (Lamb)


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Adana Kebab (Lamb)

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.


  • Ready Time : 0 min



  • 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


Bring meat to room temperature.  Combine with all other ingredients except lemon juice in a bowl.  Shape it into a log around a metal or wooden skewer.

Preheat broiler on high.  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.  Turn over with tongs and cook another 5-10 minutes until thermometer reads 160F. Sprinkle with fresh lemon juice before serving.

Serve with fresh pita and Tehina.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




7 Responses to Adana Kebab (Lamb)

  1. avatar says: lin1325

    These Adana Kebabs were fantastic. My whole family loved them.

  2. Tamar, these look lovely! I love lamb, but its not somethingI get a lot because of price. But ground lamb is more affordable. I will be trying this recipe!

  3. This looks awesome and I have included it my roundup of lamb recipes.

  4. Where can I find ground lamb? I have never seen it at any of the butchers I go to.

  5. What a wonderful recipe! I didn’t have any parsley so I used cilantro instead. The final sprinkling of lemon juice on the top was delicious! A welcome change of flavors for my family.

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