Adana Kebab


  • 3/4 pound ground lamb
  • 2 tablespoons unsalted butter, cut into tiny pieces
  • 3/4 pound ground veal
  • Extra virgin olive oil, melted unsalted butter, or vegetable oil for brushing
  • 2 teaspoons cayenne pepper, or more to taste
  • 2 medium onions, peeled and sliced
  • 2 teaspoons freshly ground coriander seeds
  • 1 tablespoon sumac (a spice found in Middle Eastern markets)
  • 2 teaspoons freshly ground cumin seeds
  • Finely chopped fresh parsley leaves for garnish
  • 2 teaspoons freshly ground black pepper
  • Salt to taste
  • 2 pide bread (see Note below)


1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn’t stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.

2. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties about six inches long and two inches wide. Grill until the köfte are springy to the touch, about 20 minutes, turning often.

3. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.

4. Arrange the köfte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.

Note: Turkish style pide bread is not the pocket bread we know as Arabic bread or pita bread. It is a flatbread, though, that needs to be warmed before using, usually to wrap foods in. It can be replaced with pita bread, of course, or even Indian nan bread that you might find in an Indian market. Pide bread can be found in Greek and Middle Eastern markets (often in the frozen food section).

Makes 4 servings

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