Viral Sheet Pan Turkish Adana Kebab
This is a simplified, oven-baked version inspired by traditional Adana kebab. It delivers the same deep, spiced flavor with a softer texture, using an easy no-skewer, no-grill method.
Servings: 4
Ingredients:
For the Kebab
- 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
For the Shepherd Salad
- 2 tomatoes, medium, diced
- 2 mini cucumbers, diced
- ½ red onion, medium, thinly sliced
- ½ lemon, juiced
- 2 tbsp olive oil
- 1 tbsp sumac
For the Yogurt Sauce
- 3 tbsp yogurt
- 3 tbsp mayonnaise
- 1 garlic clove, pressed
- 1 tsp dried mint
- ¼ tsp salt
Method:
Start CookingPrepare the vegetables
- 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.
Make the mixture
- 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.
Prepare the pan and shape
- 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
- 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.
Serve
- 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:
From the kitchen
- 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.
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Nutrition:
Calories: 589 kcal | Carbohydrates: 20 g | Protein: 25 g | Fat: 46 g | Saturated Fat: 12 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 22 g | Trans Fat: 1 g | Cholesterol: 89 mg | Sodium: 317 mg | Potassium: 939 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 2319 IU | Vitamin C: 68 mg | Calcium: 115 mg | Iron: 4 mg
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