Adana Kebab (Turkish Kebab Recipe)
This easy homemade Adana kebab is made with seasoned ground beef, red pepper, onion, butter, and spices, then baked in the oven until juicy and deeply browned and served with a fresh Turkish-style onion and tomato salad.
Adana kebab is usually associated with long skewers and open-fire grilling, but this oven-baked version is the one I make when I want those bold Turkish kebab flavors without setting up a grill. The meat mixture is kept simple: ground beef, finely processed pepper and onion, butter, and a few basic spices. One important step is squeezing the excess liquid from the vegetables before they go into the meat. That keeps the mixture from becoming watery and helps the kebab brown properly in the oven. I like roasting whole peppers beside the meat because they soften and pick up the juices from the kebab while everything cooks. Served with a sharp tomato, onion, parsley, sumac, and pomegranate molasses salad plus warm flatbread, it becomes a complete Turkish-style meal with very little hands-on cooking.
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How to Make Adana Kebab (Turkish Kebab Recipe)
Prepare the Pepper and Onion
Add the red pepper and onion to a food processor and blend until very finely chopped. Transfer the mixture to a strainer and press out as much excess liquid as possible.
Make the Kebab Mixture
Add the strained pepper and onion mixture to the ground beef along with the melted butter, salt, black pepper, and red pepper flakes.
Mix the Meat
Mix the ingredients until the vegetables and seasonings are evenly distributed throughout the meat. Avoid working the mixture longer than necessary.
Rest the Mixture
Cover the meat mixture and let it rest in the refrigerator for about 10–15 minutes so it firms slightly and the flavors have time to combine.
Shape the Adana Kebab
Transfer the meat mixture to a baking dish and press it into an even layer. Shape and score the surface into long kebab-style sections so the meat cooks evenly and is easy to portion after baking.
Add the Peppers
Arrange whole red and green peppers beside the kebab in the baking dish so they roast at the same time as the meat.
Bake the Kebab
Bake in a preheated oven at 200°C (400°F) for about 30–35 minutes, or until the meat is fully cooked, browned on top, and the peppers are softened and roasted.
Prepare the Salad
Combine the tomatoes, parsley, sliced onion, pomegranate molasses, olive oil, lemon juice, isot pepper, sumac, and salt in a bowl. Toss until everything is evenly coated.
Serve
Serve the hot Adana kebab with the roasted peppers, fresh salad, and warm flatbread on the side.
Why You'll Love This Recipe
- Bold Turkish kebab flavor without needing an outdoor grill
- Juicy ground beef seasoned with pepper, onion, butter, and spices
- Easy oven-baked preparation
- Roasted peppers cook alongside the kebab
- Fresh sumac and pomegranate molasses salad balances the rich meat
- Made with simple, easy-to-find ingredients
- Perfect for a family-style lunch or dinner
- Delicious served with warm flatbread
Tips for Best Results
- Drain the blended onion and pepper very well before mixing them with the meat.
- Use ground beef with some fat for a juicier finished kebab.
- Do not overmix the meat once all the ingredients are combined.
- Let the mixture rest in the refrigerator for 10–15 minutes before shaping.
- Press the meat into an even thickness so every section cooks at the same rate.
- Use high oven heat to encourage browning rather than steaming.
- Roast the peppers beside the meat so they absorb some of the flavorful juices.
- Check that the beef is fully cooked before serving.
- Serve immediately while the kebab is hot and juicy.
Serving Suggestions
- Serve with warm lavash or Turkish flatbread.
- Pair with the tomato, onion, parsley, and sumac salad from the recipe.
- Add roasted red and green peppers on the side.
- Serve with bulgur pilaf for a more substantial meal.
- Add grilled or roasted tomatoes.
- Serve with ayran for a classic Turkish-style pairing.
- Add plain yogurt or cacık on the side.
- Finish with extra sumac, parsley, or sliced onion if desired.
Variations
- Use ground lamb instead of beef for a richer, more traditional flavor.
- Combine ground beef and lamb.
- Increase the red pepper flakes or isot pepper for a hotter kebab.
- Grill the shaped meat instead of baking it.
- Shape the mixture onto wide skewers if you have suitable kebab skewers.
- Add a small amount of cumin if you prefer a warmer spice profile.
- Serve with garlic yogurt for a creamy variation.
Storage
Store leftover Adana kebab in an airtight container in the refrigerator for up to 2 days.
Keep the fresh salad separate from the cooked meat during storage. Reheat the kebab gently in the oven or a covered skillet until thoroughly hot. Add the salad and fresh flatbread only when serving.
Frequently Asked Questions
What is Adana kebab?
Adana kebab is a Turkish kebab traditionally made from seasoned minced meat formed onto wide skewers and cooked over charcoal. This recipe uses an easier oven-baked method for home cooking.
Can I use lamb instead of beef?
Yes. Ground lamb works very well, and a mixture of lamb and beef can also be used.
Why do I need to drain the onion and pepper?
Removing excess liquid prevents the meat mixture from becoming watery. This helps the kebab hold its shape and brown more effectively in the oven.
Can I grill this instead of baking it?
Yes. The mixture can be shaped for grilling if you prefer a more traditional charred flavor.
How do I know when the kebab is cooked?
The meat should be fully cooked throughout and browned on the surface. The exact time can vary depending on the thickness of the meat and your oven.
Can I prepare the meat mixture ahead of time?
Yes. You can mix the kebab ingredients ahead and keep the mixture covered in the refrigerator until you are ready to shape and cook it.
What should I serve with Adana kebab?
Warm flatbread, roasted peppers and tomatoes, onion salad, bulgur pilaf, yogurt, or ayran all pair very well with it.
Is this the traditional skewer method?
No. Traditional Adana kebab is cooked on skewers over charcoal. This recipe is an easier oven-baked home version inspired by the same flavor profile.
Adana Kebab (Turkish Kebab Recipe)
This easy homemade Adana kebab is made with seasoned ground beef, red pepper, onion, butter, and spices, then baked in the oven until juicy and deeply browned and served with a fresh Turkish-style onion and tomato salad.