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Flavorful Turkish Lamb Kebabs Recipe with Sumac Onions Easy Adana Style

Turkish lamb kebabs - featured image
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Authentic Adana style Turkish lamb kebabs with a juicy, spicy flavor and tangy sumac onions. Perfect for quick weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 lb (450g) ground lamb (preferably 80% lean for juiciness)
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon tomato paste (optional)
  • 1 large red onion, thinly sliced
  • 2 teaspoons sumac
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large mixing bowl, combine the ground lamb, grated onion, garlic, cumin, smoked paprika, red pepper flakes, salt, black pepper, chopped parsley, and tomato paste if using. Mix gently but thoroughly with your hands until evenly distributed, about 5 minutes. Avoid overworking the meat.
  2. Divide the mixture into 6 equal portions (about 3 oz or 85g each). With lightly wet hands, mold each portion around a skewer, pressing to form a long, flat sausage shape about 6 inches (15 cm) long.
  3. Place the skewers on a tray and refrigerate for 20-30 minutes to help them hold their shape and enhance flavors.
  4. While the kebabs chill, toss the thinly sliced red onions with sumac, lemon juice, and salt in a bowl. Let marinate at room temperature for at least 15 minutes.
  5. Preheat your grill or grill pan to medium-high heat (about 400°F or 200°C). Lightly oil the grill pan if using.
  6. Grill the kebabs for about 4-5 minutes per side, turning gently until nicely charred outside and juicy inside. Use a meat thermometer to ensure internal temperature reaches 160°F (71°C).
  7. Remove kebabs from heat and let rest for 5 minutes. Serve topped with sumac onions and a sprinkle of fresh parsley.

Notes

Hand-mincing lamb keeps the texture tender and juicy. Grate onion finely to keep moisture without chunks. Chill kebabs before grilling to help them hold shape. Soak bamboo skewers for 30 minutes to prevent burning. Adjust red pepper flakes to control spice level. If kebabs crumble, add an egg or breadcrumbs as binder. Can broil kebabs if no grill is available.

Nutrition

Keywords: Turkish lamb kebabs, Adana kebabs, sumac onions, grilled lamb, Middle Eastern kebabs, easy kebab recipe, lamb skewers

Find it online: https://cheerycrisp.com/flavorful-turkish-lamb-kebabs-recipe-with-sumac-onions-easy-adana-style/