Viral Sheet Pan Turkish Adana Kebab
Ingredients:
- 1 lb. ground beef, lean preferred to reduce excess liquid
- 1 onion, small
- 1 red pepper, small
- 3 garlic cloves
- ¼ cup fresh parsley
- 2 tbsp olive oil
- 1 tbsp red pepper paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp red pepper flakes
- 2 tbsp breadcrumbs, optional
- 2 tomatoes, medium, diced
- 2 mini cucumbers, diced
- ½ red onion, medium, thinly sliced
- ½ lemon, juiced
- 2 tbsp olive oil
- 1 tbsp sumac
- 3 tbsp yogurt
- 3 tbsp mayonnaise
- 1 garlic clove, pressed
- 1 tsp dried mint
- ¼ tsp salt
Method:
Start Cooking- Add onion, red pepper, garlic, and parsley to a food processor. Pulse until finely chopped.
- Transfer to a fine-mesh strainer and press firmly with the back of a spoon or your hands to remove as much liquid as possible.
- In a large bowl, combine ground beef, drained vegetables, olive oil, red pepper paste, and spices.
- Mix well, kneading with your hands for 2–3 minutes until the mixture becomes cohesive and slightly sticky.
- Add breadcrumbs if using.
- Line a baking sheet with parchment paper and lightly brush or spray with oil.
- Spread the mixture evenly onto half of a standard 18 × 13-inch baking sheet, about ½–¾ inch thick.
- Use a knife or spatula to score into long kebab-style strips.
- If doubling the recipe, use the full baking sheet and keep the layer even.
- Bake at 425°F (220°C) for 15–18 minutes, until fully cooked.
- If liquid accumulates, carefully tilt the pan and absorb it with a paper towel.
- Broil for 2–3 minutes, until lightly browned with slightly crisp edges.
- Prepare the shepherd salad: Combine all ingredients in a bowl and toss gently to coat.
- Make the yogurt sauce: Mix all ingredients until smooth and creamy.
- Let the kebab rest for a few minutes, then cut along the scored lines and serve with salad and yogurt sauce. Bon appétit.
Kitchen Tools:
- Food processor
- Baking sheet lined with parchment
Notes:
- Drain well, but don’t over-dry: Removing excess liquid from the vegetables prevents steaming, but keeping a little moisture helps the kebab stay tender.
- Lean beef works better here: Higher fat releases more liquid in the oven. A balanced ratio like 85/15 or 90/10 gives better structure.
- A sticky mixture is a good sign: Kneading helps everything bind together, so the kebab holds its shape without falling apart.
- Don’t skip the broil: Baking cooks the kebab, but broiling at the end adds color and brings out a deeper flavor.
- Breadcrumbs are optional: They help absorb excess moisture and create a firmer texture. The kebab holds well without them if the vegetables are properly drained.
- Use lamb or a mix: Replace part or all of the beef with ground lamb for a richer flavor.
- Adjust the heat: Increase or reduce red pepper flakes depending on your spice preference.
- Add extra herbs: A little fresh mint or extra parsley can brighten the flavor.
- Skip breadcrumbs: For a softer, more traditional-style texture, leave them out.
- Serve with warm flatbread or pita, with shepherd salad and yogurt sauce on the side. Enjoy as a wrap, sandwich, or plate.
Nutrition:
FROM THE PANTRY
Adana kebab
WHY WE LOVE IT
Adana kebab is the ultimate dish for those who enjoy bold heat and a rich, tender texture. More than just a meal, it reflects technique, tradition, and deep regional pride. It is often enjoyed in a lively ocakbaşı (fireside) setting, where the experience is as important as the food itself.
A LITTLE STORY
Rooted in a historic blend of Turkish and Arab traditions, the Adana Kebab we know today took shape in the 19th-century stalls of Adana’s Kazancılar Bazaar. Its history is even a bit rebellious—during the French occupation, the long metal skewers and massive zırh knives used to prepare it were briefly banned as potential weapons. Today, it stands as a national icon, carrying the fiery spirit of Adana to every corner of Turkiye.
DID YOU KNOW?
An authentic Adana Kebab is legally protected and must be made from young lamb that is hand-chopped using a crescent-shaped zirh rather than machine-ground. Its signature juiciness comes from lamb tail fat, which melts into the meat as it cooks. During grilling, lavash is often pressed against the kebab to absorb these flavorful juices. In the region, it is simply called kiyma, highlighting the importance of the hand-minced meat. It is also traditionally served with onion and sumac salad, which adds brightness and balance as the acidity helps cut through the richness of the meat.