Adana Kofte Recipe

Prepare aromatics and herbs

Finely chop the parsley and mint. Finely dice the green and red bell peppers. Grate the onion on a box grater or pulse in a food processor, then squeeze lightly to keep some juice but remove excess water into a small bowl (reserve the juice). Measure and combine the spices (red pepper flakes, paprika, cumin, black pepper, salt).

Combine ingredients

Place the ground lamb in a large bowl. Add the grated onion (including most of the juices), the reserved onion juice if needed to keep the mixture moist (use up to the measured 2 tbs water if mixture feels dry), chopped peppers, parsley, mint, spice mix, and baking soda (if using).

Mix and develop texture

Using clean hands, mix the meat and aromatics thoroughly for 5–8 minutes until the mixture becomes sticky and cohesive. This develops proteins so the köfte will hold on the skewer. Taste a small spoonful by quickly pan-frying a teaspoon of the mixture and adjust salt or pepper if needed.

Chill (optional but recommended)

Cover the bowl and refrigerate for 30–60 minutes to let flavors meld and to firm the mixture for shaping.

Shape onto skewers

Wet your hands lightly with water or oil. Divide the mixture into 8 equal portions (about 125 g each). Take one portion and press it onto a flat metal skewer, forming a long, slightly tapered cylinder about 20–25 cm long and roughly 2–3 cm thick, pressing firmly so it adheres to the skewer. Repeat for remaining portions. If using wooden skewers, ensure they are well soaked to prevent burning.

Preheat grill

Preheat a charcoal or gas grill to high heat (medium-high if using gas) so there is a hot zone for searing. Brush the grill grates clean and lightly oil them to prevent sticking.

Grill the köfte

Brush the shaped kofte lightly with olive oil. Place skewers over the hottest part of the grill and cook for 3–4 minutes per side, turning carefully with tongs to get even charring and to avoid breaking the köfte. Total cooking time should be about 8–10 minutes depending on thickness. The exterior should be nicely charred and the inside cooked through but still juicy. If charring too fast, move to a slightly cooler part of the grill to finish cooking.

Rest and brush

When cooked, remove skewers from the grill and brush once more lightly with olive oil (this adds shine and prevents drying). Let rest 3–5 minutes on a tray so juices redistribute.

Serve

Slide the köfte off skewers onto warmed flatbreads or serve on skewers. Accompany with grilled tomatoes, the sumac-onion-parsley mixture, lemon wedges, and extra parsley. Squeeze lemon over the köfte before eating. Serve 1 skewer per person as a main with sides, or 2 as a generous main portion.