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Adana Kofte Recipe Easy Flavorful Turkish Kebab for Father’s Day BBQ

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A flavorful Turkish kebab recipe featuring juicy, spiced lamb skewers perfect for grilling and special occasions like Father’s Day BBQs. This recipe is quick, easy, and packed with smoky, savory flavors.

Ingredients

Scale
  • 500g (1.1 lbs) ground lamb (about 20% fat content)
  • 1 medium onion, finely grated
  • 2 garlic cloves, minced
  • 1 red bell pepper, finely chopped (optional)
  • A handful fresh parsley, finely chopped
  • 1 tsp red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil (for brushing)
  • Flat metal skewers or wooden skewers (soaked in water if wooden)

Instructions

  1. Prepare the onion and garlic (5 minutes): Finely grate the onion and squeeze out excess liquid. Mince the garlic finely.
  2. Mix the meat and spices (10 minutes): In a large bowl, combine ground lamb, grated onion, garlic, chopped red bell pepper (if using), parsley, red pepper flakes, cumin, smoked paprika, salt, and black pepper. Knead thoroughly by hand until sticky but pliable.
  3. Shape the kofte onto skewers (15 minutes): Divide mixture into 6 equal portions. With wet hands, mold each portion around a flat metal skewer, pressing firmly to form an elongated shape about 5-6 inches long and ¾ inch thick.
  4. Preheat the grill (5-10 minutes): Heat grill to medium-high (about 400°F). If using charcoal, wait until coals are covered with white ash. Brush grill grates with oil.
  5. Grill the kofte (10-12 minutes): Place skewers on grill. Cook each side 3-4 minutes, turning carefully. Brush with olive oil halfway through. Cook until browned outside and juicy inside (internal temp 160°F recommended).
  6. Rest and serve (5 minutes): Remove from grill and let rest for a few minutes to redistribute juices.

Notes

If mixture is too loose, add a pinch of breadcrumbs or an egg to bind. Keep hands wet when shaping to prevent sticking. Soak wooden skewers for at least 30 minutes before grilling to avoid flare-ups. Use medium-high heat to avoid charring outside before cooking inside. Let kebabs rest after grilling to lock in juices.

Nutrition

Keywords: Adana Kofte, Turkish kebab, lamb kebab, grilled kebabs, Father's Day BBQ, smoky kebabs, easy kebab recipe, Turkish recipe

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