Adana Kebabi (Beef/Lamb on a Stick)

Adana kebabi is a very special grilled kebap type from Southern Turkey and frankly, there is no way you can make it like they do. But you can try, right? So I do. Actually, I ask Rich to do it and he does. Amazing, most of the time. Quality and taste depends on the quality of the meat you get. Whatever you do, don’t overcook this.

Adana Kebabi


  • 1 lb Ground Beef
  • 1 lb Ground Lamb
  • 1-2 tsp or to taste Red Chili Flakes,
  • 1-2 tsp or to taste Black Pepper
  • 1-2 tsp or to taste Cumin
  • 1-2 tsp or to taste Oregano, dried
  • 1-2 tsp or to taste Mint, dried
  • 2 Egg Whites (6 tablespoons of egg white if using substitute)
  • 4 Long Kebab Swords, (or 8 small bamboo skewers that you soaked in water for 30 minutes or so)

Preheat the grill. Knead the meat with spices in a bowl. Knead until you can easily pick up the blob of mixture off the bowl. Add the egg white and a pinch of salt (skip it if on 20/20). Continue kneading until the mixture resembles more of a dough than a blob of ground meat.

Spray the swords with oil spray. If using long ones, divide the mixture in to 4 (8 if using bamboo skewers) and roll them into thick sausages. Push the sword through the middle of each lengthways, and then squeeze the mixture up and down the sword, spreading it evenly. Repeat with each sword.

Grill the kebabs for 3-4 minutes. Serve with non-fat yogurt (I usually serve it with garlic yogurt).

Serves 6-8.

Note: While I refrain from adding salt to most recipes anymore, I prefer this one with salt. Without it, it just tastes incomplete. Big time.

Here is the nutrition information on this recipe:

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