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Meat, Maghreb and Middle East

Adana kebab with bulgur pilaf

Adana kebab is a spicy ground lamb skewer from Turkish cuisine, served here with a tomato bulgur pilaf for 4 people. It takes 45 minutes, counts as easy and costs €3.00 per serving. The trick is kneading the meat for a long time until it turns sticky, which keeps it clinging to the skewer instead of falling apart on the grill.

Tonight we're grilling long, spicy Adana kebab skewers with a tomato bulgur pilaf and sumac onions.

Adana kebab with bulgur pilaf
Total time
45 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Adana kebab is ground lamb kneaded with red pepper and chili, shaped into long flat skewers that cook fast over high heat. The inside stays juicy while the surface gets a light char, and the chili gives it a real kick without burning your mouth if you keep the amount reasonable. The tomato bulgur pilaf softens everything with its round flavor and grains that swell up in buttery, tomatoey water.

This is a good recipe for a weeknight when you want something different without extra hassle, or a Sunday when you feel like firing up the grill pan. Kids generally like grilled meat and bulgur, so just go lighter on the chili in their portions. Mon Chou suggests this dish because the steps are simple and it holds up well outside of mealtime, handy if you have guests over.

The ingredients

4 people

Butcher

  • Ground lamb 600 g

Fruits and vegetables

  • Red bell pepper 1
  • Red onion 2
  • Parsley 1 bunch

Pantry

  • Red pepper flakesoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Bulguroften in the pantry 300 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Sumac 1 tbsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 20 g

Allergens Gluten

The step by step recipe

  1. Finely chop the red bell pepper and mix it into the ground lamb with the chili flakes, paprika, salt and pepper. Knead for a long time.

    A small splash of ice water on your hands helps you knead without sticking.

  2. Shape long flat skewers around metal skewers, pressing with your thumb to create ridges.

    Chill the kebabs for 30 minutes before cooking, they hold together better.

  3. Cook the bulgur in the butter with the tomato paste, cover with hot salted water and let it simmer covered. 15 min

    Use one and a half volumes of water for one volume of bulgur.

  4. Slice the red onions and massage them with the sumac, chopped parsley and a pinch of salt.

    Sumac softens the onions and turns them a nice pink color.

  5. Grill the skewers in a grill pan or under the oven broiler, turning them, and serve with the bulgur. 12 min

    Only flip them once they release easily on their own.

Our tips to get it right

  • Use ground lamb that isn't too lean, a bit of fat keeps the skewers moist and stops them from drying out under the grill.
  • Wet your hands with cold water before shaping the skewers, the meat sticks less and the shape holds better.
  • If you don't have flat metal skewers, use two parallel wooden skewers per kebab so the meat doesn't spin while cooking.

The variations

  • Swap the lamb for slightly fatty ground beef if you prefer a milder flavor, the texture stays close to the original.
  • For a vegetarian version, shape the same skewers from mashed chickpeas, red pepper and the same spices, and cook them a bit less.
  • For a faster version or for kids, shape small patties instead of long skewers, they cook in just a few minutes in a pan.

What to serve it with

  • A tomato and cucumber salad
  • Warm flatbread
  • Plain yogurt to cool the chili

Storage

Cooked skewers keep for 2 days in the fridge in a sealed container, store the bulgur separately the same way. You can freeze the raw skewers already shaped on their sticks and cook them straight from frozen, adding a bit more cooking time. Reheat gently in a pan or oven so the meat doesn't dry out.

Questions about this dish

Can you cook Adana kebab in the oven instead of a grill pan?

Yes, place the skewers under the oven broiler on a rack with a tray underneath, and flip them once halfway through. It takes roughly the same time as a grill pan.

Why does the meat sometimes fall off the skewer?

It's usually because the meat wasn't kneaded long enough, a long knead makes it sticky so it clings to the stick. Chilling the shaped skewers for 30 minutes also helps a lot.

Can you shape the skewers ahead of time?

Yes, you can shape them in the morning for dinner and keep them covered in the fridge. Take them out a little before cooking so they aren't too cold.

Is the chili flake essential?

It gives the dish its signature kick, but you can use less if you're cooking for young kids. Paprika alone still gives a nice color and a milder flavor.

How long does it take to make an Adana kebab with bulgur pilaf?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Adana kebab with bulgur pilaf?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Adana kebab with bulgur pilaf cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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