Adana Kofte Kebab Recipe

Prepare meat mixture

Place the ground lamb in a large bowl. Add the finely grated onion (squeeze out excess liquid if very wet), finely chopped green pepper and chopped parsley. Add red pepper flakes, paprika, ground cumin, salt and black pepper. Mix thoroughly with your hands for 3–5 minutes until the mixture becomes tacky and well combined. This helps the köfte hold their shape.

Shape onto skewers

Divide the mixture into 8 equal portions (about 100 g each). Wet your hands slightly and mold each portion around a metal or well-soaked wooden skewer into a long sausage shape, about 1.5–2 cm thick and 12–15 cm long. Press firmly so the meat adheres to the skewer without gaps.

Chill briefly

Place the skewers on a tray and refrigerate for 20–30 minutes to firm up; this makes grilling easier and prevents falling apart.

Grill or pan-cook

Preheat an outdoor grill to medium-high or heat a heavy griddle/skillet over medium-high heat. Brush the grill grates or pan lightly with olive oil. Place the skewers on the hot surface and cook 3–4 minutes per side, turning carefully, until a deep brown crust forms and internal temperature reaches 70–75°C (160–165°F). Avoid overcooking so they remain tender. Total cook time ~10–12 minutes depending on thickness.

Rest and finish

Remove skewers from heat and let rest 3–4 minutes. Brush lightly with remaining olive oil before serving to keep them glossy and moist.

Rinse the basmati rice under cold water until the rinse runs clear to remove excess starch. Drain well.

In a medium saucepan, bring 2.5 cups water, butter or oil and 0.5 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer gently for 12–15 minutes until liquid is absorbed and grains are tender.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.

Place couscous in a heatproof bowl. Stir in salt and olive oil or butter, then pour 1.25 cups boiling water or hot stock over it. Cover tightly and let sit 5 minutes.

Fluff with a fork to separate grains. Optionally stir in a small drizzle of olive oil and a squeeze of lemon for brightness.

Combine mixed salad greens, diced tomatoes, sliced cucumber and red onion (if using) in a bowl.

Whisk together juice of 1 lemon, 2 tbsp olive oil and salt & pepper to taste. Toss salad with dressing just before serving.

Serve salad alongside the hot köfte, rice and couscous. Offer flatbreads and yogurt on the side if using.

Place a portion of basmati rice and a scoop of couscous on each plate. Lay 1–2 Adana köfte skewers alongside. Add a handful of dressed salad and a wedge of lemon. Serve warm with yogurt or flatbread as desired.