Adana Kebab Recipe

Prepare and Mix

Place the lamb mince in a large bowl. Add grated and well-squeezed onion, minced garlic, finely chopped hot red pepper (or red pepper flakes), sweet paprika, ground cumin, ground sumac, salt, black pepper, olive oil and chopped parsley. Mix vigorously with your hands for 3–5 minutes until the mixture becomes sticky and cohesive. This develops gluten and helps kebabs hold on skewers.

Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to meld and for easier shaping.

Shape on Skewers

Divide the mixture into 4 equal portions (for 4 skewers). Wet your hands with cold water and press each portion around metal or soaked wooden skewers, forming long flattened sausage shapes about 2–3 cm thick and 18–20 cm long. Smooth surfaces with wet palms to prevent cracking.

Preheat a grill pan, cast-iron skillet, or outdoor grill to medium-high heat (about 200–230°C / 400–450°F). Brush the kebabs very lightly with olive oil before grilling.

Cook the kebabs 3–4 minutes per side, pressing gently to ensure even contact, until nicely charred at edges and cooked through (internal temperature about 70°C / 160°F). Alternatively, if you prefer, briefly roast in a 220°C oven for 8–10 minutes, turning once.

Prepare Prawns

Pat the king prawns dry with paper towels. If tails are left on, make a small shallow cut on the underside to keep them straight when frying.

Make Batter

In a bowl whisk together all-purpose flour, cornstarch, baking powder, salt and black pepper. Add cold sparkling water and stir briefly until combined; the batter should be slightly lumpy and thin enough to coat the prawns (add a splash more water if too thick). Keep batter cold by placing bowl over ice if possible.

Heat Oil

Pour vegetable oil into a deep heavy pot or fryer to a depth of about 5–7 cm. Heat oil to 180°C (350°F). Use a thermometer to monitor temperature for consistent frying.

Working in small batches, dip each prawn into the batter to coat, allowing excess to drip off, then carefully lower into the hot oil. Fry 1–2 minutes until batter is puffed and golden. Do not overcrowd the pot.

Use a slotted spoon to transfer fried prawns to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (90–100°C) if needed while finishing all batches.

Sauce

Pour the store-bought sweet chilli sauce into a small serving bowl. If you like it thinner or glossier, stir in 1 teaspoon of warm water. Taste and add a squeeze of lemon to brighten if desired.

Plate and Garnish

Place a grilled Adana kebab on each plate or wrap in warm flatbread. Arrange 3 fried king prawns alongside or on top of the kebab. Spoon sweet chilli sauce either over the prawns or serve in a small ramekin for dipping. Add sliced tomatoes, onion, mixed salad leaves and lemon wedges. Sprinkle a little sumac or chilli flakes and chopped parsley over the kebab and prawns for color and tang.

Serve immediately while prawns are crisp and kebab is hot.