Adana Kebab with Sumac Onion Salad

A Turkish grill favorite featuring spicy ground meat skewers served with roasted vegetables and sumac-seasoned onion salad. Perfect with lavash or pita bread for a complete meal.
Chef’s Tip: Soak your skewers in water for 30 minutes if using wooden sticks to prevent burning on the grill.

Ingredients

• 500g ground lamb or beef
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tbsp Eastanbul Aleppo Pepper Flakes
• 1 tsp Eastanbul Cumin Ground
• 1 tsp salt
• 1/2 tsp Eastanbul Black Pepper
• 1 tbsp olive oil
• 1 red onion, thinly sliced
• 2 tbsp chopped parsley
• 1 tbsp Eastanbul Sumac
• Pinch of salt
• Juice of half a lemon
• Roasted green peppers or tomatoes
• Lavash or pita bread
• Extra sumac or Aleppo pepper for garnish

Directions

1. In a bowl, mix ground meat, grated onion, garlic, Aleppo pepper, cumin, salt, black pepper, and olive oil. Knead until fully combined and sticky.
2. Divide the mixture into 4 portions. Shape each portion around a skewer, forming long, flat kebabs.
3. Preheat grill or grill pan over medium-high heat. Cook kebabs for about 4–5 minutes per side until fully cooked and lightly charred.
4. In a separate bowl, mix sliced onion, parsley, sumac, salt, and lemon juice to prepare the onion salad. Toss well.
5. Serve kebabs on lavash or pita, topped with sumac onion salad and roasted vegetables. Garnish with extra sumac or Aleppo pepper.

Recipe Products

Eastanbul Aleppo Pepper Flakes

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Eastanbul Cumin Ground

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Eastanbul Black Pepper

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Eastanbul Sumac Powder

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