There’s something about fire-grilled meat wrapped in warm,-Turkish Adana Kebab with Flatbread- pillowy flatbread that captures the soul of a cuisine. I learned this firsthand on a brisk evening in the heart of southern Turkey, where the air smelled of charred spices and centuries-old tradition. I wasn’t just another tourist—I was a chef on a mission. My boots hit the old stone streets of Adana, and my nose followed the smoky trail leading to a bustling corner eatery that locals guarded like a secret.

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That’s where I met Murat—a fourth-generation kebab master who didn’t speak much English but spoke fluent flavor. He pulled me into his kitchen like an old friend and handed me a skewer heavy with hand-minced lamb, red pepper flakes, and a hint of garlic. “Adana Kebab,” he said, nodding solemnly. What followed was a culinary masterclass of balance, texture, and fire.

Over that open flame, watching lamb sizzle and drip onto hot coals, I realized something: this wasn’t just food—it was poetry written in smoke. And when Murat wrapped that kebab in a freshly baked flatbread, brushed with a hint of rendered fat, topped with sumac onions and grilled tomato—my life changed. Right there in a narrow alley of Adana.

In this recipe, I bring that exact experience to your kitchen. This is more than a dish—it’s the story of Adana, told through spice and smoke, captured in every bite. We’re not just cooking today—we’re traveling. Let’s fire it up.

Turkish Adana Kebab with Flatbread

Recipe by Chef Bin Jaoe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Adana Kebab:

• 500g ground lamb (15-20% fat)

• 1 red bell pepper, finely chopped

• 2 garlic cloves, minced

• 1 small onion, grated and squeezed dry
  

• 1 tsp chili flakes (Aleppo pepper if available)

• 1 tsp paprika

• ½ tsp cumin

• Salt to taste

• Metal or soaked wooden skewers

• For the Flatbread:

• 2 cups all-purpose flour
  

• ¾ cup warm water

• 1 tbsp olive oil

• 1 tsp salt

Directions

• Prepare the Kebab Mixture
  In a large bowl, mix the lamb, grated onion (squeezed to remove moisture), garlic, red bell pepper, and spices. Knead for 5–7 minutes until it becomes sticky and fully combined. This texture helps it stick to the skewers.
• Shape and Skewer
  Wet your hands and form the meat around the skewers in long, flat shapes. Let them rest in the fridge for at least 30 minutes to firm up.
• Make the Flatbread
  Mix flour, yeast, salt, sugar, and olive oil in a bowl. Slowly add warm water and knead into a soft dough. Cover and let rise for 1 hour. Divide into 4 balls, roll each flat, and cook on a hot skillet for 2–3 minutes per side until bubbly and golden.
  
• Grill the Kebabs
  Preheat a grill to high heat. Place the skewers over direct heat and grill for 10–12 minutes, turning occasionally until nicely charred outside and juicy inside.
• Assemble and Serve
  Place kebabs on the flatbread, top with sumac onions, grilled veggies, and fresh parsley. Wrap, squeeze with lemon, and enjoy while warm.