Adana kebab
Spicy hand-minced lamb pressed onto skewers and grilled until charred outside and juicy within.
- Time45 min
- LevelMedium
- Costabout £2.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the lamb, pepper, grated onion, garlic, chilli, paprika, cumin and 1 tsp sumac with your hands for 3 minutes. The mixture should feel sticky and hold together.
- 2
Chill the mix for 20 minutes so it firms up.
20 min - 3
Heat a griddle pan or barbecue until very hot. Wet your hands and press a quarter of the mix around each flat metal skewer, in a long sausage shape.
- 4
Brush the kebabs and tomato halves with the oil. Grill the kebabs for 10 to 12 minutes, turning, until charred and cooked through. Grill the tomatoes until blistered.
11 min - 5
Toss the red onions with the sumac and parsley.
- 6
Serve the kebabs with the tomatoes, sumac onions and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.