Turkish Kebabs at Home: Adana Kebab and Shish Kebab

Turkish craftsmanship at the charcoal grill

In front of a charcoal grill sending up the scent of spices, a cook quietly turns the skewers. This is the kebab specialist, called a kebapçı in Turkish.

Turkey is said to have more than 90 kinds of kebab. Each region has its own methods and its own pride, and Adana in the south and Şanlıurfa in the southeast are two cities often compared as "the spicy camp (Adana) vs. the milder camp (Urfa)."

Adana kebab (Adana Kebap) is ground lamb kneaded with red pepper and spices, pressed onto wide skewers and grilled over charcoal. The Adana Chamber of Commerce applied in 2004 and obtained a geographical indication from the Turkish Patent Office, and it works to keep anything that doesn't meet the standard from being sold as "Adana kebab."

In this article we show how to make that Adana kebab, along with shish kebab (Şiş Kebap), grilled chunks of marinated meat, in a home kitchen with ingredients you can find at a regular supermarket.

To explore Middle Eastern cooking more broadly, see The world of Middle Eastern cuisine (in Japanese). Other popular recipes from the Turkish and Lebanese sphere include falafel (in Japanese), fried chickpea fritters, and hummus (in Japanese), a chickpea dip.

Six signature Turkish kebabs

Here are six of the best known among those 90-plus kinds.

This article focuses on the two that are easiest to make at home: Adana kebab and shish kebab.

Adana kebab recipe (serves 4)

Ingredients

Method

How to make sumac onions (to serve)

Just mix thinly sliced onion with sumac (or yukari), lemon juice and parsley. Let it sit for about 10 minutes and the onion turns sweeter. This simple side is a perfect match for the saltiness and spice of the kebabs.

Shish kebab recipe (serves 4)

Ingredients

Shish kebab method

1. Mix all the marinade ingredients, coat the cubed meat, and marinate in the refrigerator for at least 3 hours, ideally overnight.
2. Thread the meat onto skewers and the vegetables onto separate skewers (meat and vegetables cook at different rates).
3. Grill in a preheated grill pan or under the broiler for 8–12 minutes, turning often.
4. They're done when the internal temperature reaches 71°C (160°F).

Five tips for success

Tip 1: Fat is everything (most important)

The most common Adana kebab failure is "too little fat, so the meat falls off the skewer." Traditional Adana kebab is said to include sheep's tail fat (source: Foolproof Living, Adana Kebab Recipe, 2024), and that fat slowly melting over charcoal creates its signature juiciness. At home, it's important to choose ground meat with at least 20% fat. If it's too lean, it not only turns dry, but the shaped meat falls apart and drops off as it grills.

Tip 2: Squeeze the vegetables thoroughly

If moisture from the bell pepper gets into the meat, the meat turns soggy and won't cling to the skewer. Always wrap the chopped vegetables in paper towels and squeeze until they're about half their volume.

Tip 3: The more you knead, the better

Aim for "tacky and sticky." Kneading draws out the meat's protein (myosin) and creates adhesion. That stickiness acts as a "natural glue" holding meat and skewer together and keeping it from falling apart. Knead by hand for at least 5 minutes, ideally 10.

Tip 4: Always chill before shaping

Chill the kneaded meat for 30 minutes in the refrigerator (or 20 minutes in the freezer) before shaping it onto the skewers. This firms up the fat and stabilizes the shape. If you have time after shaping, another 10 minutes or so of chilling makes the kebabs even less likely to fall apart.

Tip 5: Preheat the grill pan thoroughly

To get charcoal-like char on a home stove, it's important to preheat a ridged cast-iron grill pan over high heat for at least 5 minutes. A loud sizzle when the meat goes on means the temperature is right. Once the kebabs are on, turn the heat down to medium and turn them often so they cook through. Cooking slowly over low heat gives a steamed result.

Five variations

1. Milder "Urfa-style" Adana kebab

Leave out the gochugaru and add 1 tsp cumin and 0.5 tsp coriander instead. Where Adana is spicy, Urfa is known for its gentler heat. It's a good option for kids who don't like spicy food.

2. Vegan "vegetable kebab"

Instead of ground meat, coarsely chop 200 g cooked chickpeas + 100 g walnuts + 50 g rolled oats in a food processor and season with the same spices. It falls apart more easily than meat, so firm it up in the freezer for 30 minutes after shaping.

3. All-beef Adana

For anyone who isn't fond of lamb. Make it with fatty ground beef only and go a little lighter on the spices. To bring out the beef's sweetness, add extra smoked paprika for depth.

4. Chicken shish kebab

Marinate skin-on chicken thighs in the shish kebab marinade. Two hours of marinating is enough. Chicken cooks faster than lamb (6–8 minutes), so take care not to overcook it. A lemon and yogurt sauce goes especially well.

5. Kebab rice bowl

Slice grilled Adana kebab, lay it over steamed white rice, and top with tomato sauce (a store-bought pomodoro works) and yogurt. It's a riff on İskender kebab, made with rice instead of bread.

Background and culture

A dish born from the skewer

The oldest written record of the word "kebab" is found in the Turkish manuscript Kyssa-İ Yusuf from 1377. Its origins go back further, though: it is said to have begun with Eurasian nomads who speared meat on skewers or tree branches and roasted it over campfires as they traveled. "Şiş" means "skewer" in Turkish.

The döner revolution that spread worldwide

When people today hear "kebab," the first image is probably a big vertical spit of rotating meat: the döner kebab. Döner means "turning" in Turkish. It is said to have been invented in the 19th-century Ottoman Empire.

The people who spread the kebab sandwich around the world as modern fast food were Turkish workers who had moved to West Berlin in the 1970s. Döner meat tucked into bread with vegetables and sauce caught on widely, and today it's a street-corner snack Germany can't do without.

The döner was localized further in place after place, becoming shawarma in the Arab world, gyros in Greece and al pastor (tacos al pastor) in Mexico. Such a wide range of food cultures grew from meat on a single skewer.

Adana vs. Urfa: an ongoing debate

On the map, Adana in the south and Şanlıurfa in the southeast are not neighbors; provinces such as Gaziantep lie between them. Even so, the two cities are often mentioned together when it comes to kebab: Adana kebab is prized for its red-pepper heat, while Urfa kebab is known as the same shape of ground-meat skewer with the heat toned down. The rivalry over which is the real thing has come up in the Turkish press again and again.

Frequently asked questions

Q. I don't like lamb. Can I use beef instead?

A. Absolutely. Fatty ground beef or a 70% beef / 30% pork mix is recommended. If you find lamb's distinctive aroma off-putting, beef will be easier to enjoy. A little extra spice adds depth.

Q. Can I make it without skewers?

A. Yes. Without skewers, enjoy it as a "kebab burger." Shape the meat mixture into oval patties and cook them in a skillet. Tuck them into pita or naan with sumac onions and yogurt, and the flavor is nearly the same.

Q. Can I make it ahead?

A. Shaped, uncooked kebabs can be frozen. Wrap each one individually in plastic wrap and freeze. To use, thaw overnight in the refrigerator and grill as usual. Once grilled, they keep in the refrigerator for 3–4 days.

Q. Can I cook them under the broiler?

A. Yes. If the skewers don't fit, cook them without skewers as flat patties. The heat from above is strong, so turn them after 3–4 minutes. It won't match charcoal, but you get a direct-flame toastiness that is surprisingly good.

Q. Where can I buy the spices?

A. Smoked paprika is sold in the spice aisle of many supermarkets. Gochugaru (Korean chili flakes) is easy to find at Korean or Asian grocers. Sumac and Urfa biber are available at Middle Eastern, Turkish or halal grocers, and online.

Q. Any allergy notes?

A. As served here, Adana kebab includes wheat (lavash, pita) and dairy (yogurt sauce). If you eat gluten-free, wrap it in lettuce or other vegetables instead of naan. If you have a dairy allergy, it's still delicious without the yogurt sauce.

Sources