Craving Adana kebab but short on time? This sheet pan method delivers the smoky, spiced flavors of Turkish Adana kebab without the fuss of skewering and grilling. It’s a brilliant shortcut that makes a large batch with minimal effort—perfect for weeknights or feeding a crowd.
Try this Adana Kebab Recipe
If you love the smoky, melt-in-your-mouth kebabs from restaurants but dread the skewer technique, this sheet pan approach is for you. The method calls for pressing a perfectly spiced meat mixture into a baking sheet, scoring it, and roasting until juicy and lightly charred. It yields about 12 kebab portions and saves you time while preserving authentic flavors.
Once you try this method, it will likely become a regular in your meal rotation—easy to scale, simple to prepare, and full of vibrant Turkish spices.
Ingredients
Pro Tip
Do not discard the strained vegetable juices. Use some to wet the handle of a spoon when shaping the kebabs to prevent sticking, and freeze the rest to use as a flavorful marinade later.
Adana Kebab
10 minutes
20 minutes
12 Skewers
Amira
Ingredients
- 3 lbs ground beef and/or lamb (half lamb and half beef recommended)
- 2 medium onions (approx. 360g), quartered
- 2 medium red bell peppers (approx. 260g), cut into chunks
- 1 cup parsley, chopped
- 8 large garlic cloves
- 2 tsp paprika
- 2 tsp Aleppo pepper (or substitute sweet paprika + pinch of cayenne)
- 2 tsp salt, or to taste
- 1 ½ tsp ground cumin
- 1 ½ tsp black pepper
- 3 tbsp red pepper paste (or tomato paste)
- Olive oil for drizzling
For the tomato salad:
- 3–4 roma tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 1 cup parsley, finely chopped
- Juice of one lemon
- 1 ½–2 tbsp sumac
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F / 210°C. Prepare a jelly roll pan by brushing it with oil or lining it with foil and oil; set aside.
- Place a fine mesh strainer over a large bowl to catch vegetable juices.
- In a food processor, combine onions, red bell peppers, garlic and parsley. Pulse until very finely chopped.
- Transfer the chopped vegetables to the strainer and press with the back of a spoon to extract most of the juices. Reserve the juices for later use.
- In a large bowl, combine the squeezed vegetable mixture with the ground meat, red pepper paste and all spices. Mix and knead until the mixture becomes cohesive and pasty rather than crumbly.
- Spread the seasoned meat evenly across the prepared baking sheet so it covers the surface. With a sharp knife, score long vertical lines to divide the mixture into 12 portions.
- Dip the handle of a wooden spoon or small spatula into the reserved vegetable juices and press horizontal indentations across each kebab strip to mimic a traditional grilled appearance.
- Drizzle lightly with olive oil and bake on the middle rack for 12–15 minutes.
- Carefully remove the sheet pan, drain off excess liquid and fat, and separate the kebabs along the scored lines with a knife or spatula.
- Return the pan to the oven and broil for 3–4 minutes, or until the tops are lightly charred and caramelized.
- Serve with the tomato-onion-parsley salad, and a garlic yogurt sauce or tahini. Enjoy as a wrap, on rice, or with flatbread.
Nutrition
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Carbs: 7 g
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Protein: 21 g
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Fat: 23 g
How to Make Easy Adana Kebab
1. In the food processor bowl, combine onions, red bell pepper chunks, garlic cloves, and parsley. Pulse until everything is finely chopped. Place the chopped vegetable mixture into a fine mesh strainer set over a large bowl and press down with the back of a spoon to extract most of the juices.
2. Transfer the squeezed vegetables to a large mixing bowl. Add ground meat, red pepper paste, and all spices. Mix and knead thoroughly until the mixture becomes smooth and paste-like rather than crumbly.
3. Spread the seasoned meat evenly over the prepared baking sheet, pressing to cover the pan. Score vertical lines to form 12 kebab strips, then dip a spoon handle into the reserved juices and press gentle indentations across each strip for a traditional look. Lightly oil the top and bake, then drain excess liquid, separate the portions, and broil briefly to achieve a light char.
When finished, serve with a fresh tomato, onion and parsley salad seasoned with lemon and sumac, and pair with tahini or garlic yogurt sauce. These kebabs are excellent as wraps, on rice, or served with flatbread and pickles.
FAQs
Yes. Poultry is leaner, so reduce cooking temperature slightly or monitor closely to prevent drying. You may also add a tablespoon of olive oil to the mixture to retain moisture.
Aleppo pepper provides mild heat and fruity brightness. Substitute with a mix of sweet paprika and a pinch of cayenne if Aleppo pepper isn’t available.
Yes. Mix the meat with the processed vegetables and spices the night before and refrigerate covered. Overnight resting deepens the flavor.
Refrigerate cooked kebabs in an airtight container for 3–4 days. To reheat, warm in a 350°F / 175°C oven covered with foil and a splash of water, or quickly sear in a hot skillet with olive oil.
Yes. Freeze cooled kebabs on a tray until firm, then transfer to a freezer-safe container or bag separated by parchment to prevent sticking.
Try adding fresh mint to the mix for brightness, or press thin strips of cheese into the center for a melty surprise. Increase Aleppo pepper or add cayenne for a spicier version.
More Turkish Recipes
- Turkish Delight Recipe
- Turkish Red Lentil Soup
- Ayran (Turkish Yogurt Drink)
- Caramel Tres Leches
- Turkish Coffee
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