Homemade Adana Kebab (No Grill Needed!)

Homemade Kebab Without a Grill

There’s something incredibly satisfying about making your own kebab at home. Whether it’s for lunch, dinner, or just because you’re craving something delicious, this homemade kebab recipe is a game-changer. My version of kofta or Adana kebab is easy to make, requires no special equipment, and delivers restaurant-quality results. You don’t need a fancy grill or traditional Turkish flat skewers (shish) to achieve the perfect kebab. A simple roasting rack, a frying pan, and some regular wooden skewers wrapped in aluminum foil are all you need. The result? A homemade delight that is in no way a compromise. Check out this recipe to see just how easy it is to make this flavorful dish at home.

No Shish? No Problem!

One of the key elements of making kebab is shaping the minced meat around a skewer. Traditional Turkish kebabs are made using long, flat metal skewers, which help the meat cook evenly and develop a beautiful char when grilled. But if you don’t have these, don’t worry; you can easily make your own version at home.

All you need are wooden skewers and aluminum foil. If you have flat wooden skewers, great! Just wrap them in foil to mimic the effect of metal skewers. If you only have thin, round wooden skewers, simply bundle a few together, wrap them in aluminum foil, and you have a sturdier, thicker skewer that holds the meat well. This simple trick ensures you can make authentic-style kebabs without having to invest in special kitchen tools. If you do want the real deal, I highly recommend these skewers: check them out here.

Oven-Baked or Skillet-Fried?

These kebabs are incredibly versatile when it comes to cooking methods. If you don’t have a grill, baking them in the oven or frying them in a skillet works just as well. Both methods allow the kebabs to develop a beautifully caramelized crust while staying juicy and flavorful inside.

Baking in the Oven: If you choose to bake them, a roasting rack is very helpful. By placing the skewers on the rack, the heat can circulate around the meat, allowing for even cooking. Plus, you can roast some vegetables alongside the kebabs to create a well-rounded meal.

Frying in a Skillet: If you prefer frying them, I highly recommend using a cast iron skillet. Cast iron distributes heat evenly and retains it well, helping the kebabs achieve a delicious sear without drying out. The heat from a well-seasoned cast iron pan mimics the charred effect of a grill. If you’re looking for a great cast iron skillet, this is my favorite: find it here.

Blending or Chopping – The Choice is Yours

One of the secrets to a great kebab is mixing finely processed vegetables into the minced meat. This not only adds incredible flavor but also helps keep the kebabs moist. You can use a blender to blend the onion, garlic, bell pepper, and chili into a fine paste, which is then mixed into the meat.

If you don’t have a blender, don’t worry! A sharp knife will do the job just fine. Just chop everything as finely as possible to ensure even distribution throughout the meat mixture. Either way, the result will be a juicy, flavorful kebab that’s far superior to anything store-bought.

The Perfect Meat Blend

When it comes to choosing the right meat, I like to use a 50/50 mix of ground lamb and ground veal. This combination creates a juicy, tender kebab with a balanced flavor. However, if you can’t find veal, you can easily substitute it with ground beef. The key is to use meat with a bit of fat content to keep the kebabs moist and flavorful. You don’t need anything fancy; just use what you have or what’s available to you.

Serving Suggestions

A kebab is only as good as the way it’s served, and I love keeping it simple and traditional. Lebanese flatbread makes the perfect wrap for these kebabs, as it’s soft yet sturdy enough to hold everything together.

To complete the meal, I serve the kebab with a simple onion and parsley salad. The combination of thinly sliced red onions, fresh parsley, sumac, and olive oil adds a refreshing contrast to the richness of the meat.

Alongside the kebabs, I love roasting tomatoes, mini bell peppers, and Turkish sivri peppers in the oven. These vegetables develop a slight char and a deep, roasted flavor that complements the kebabs beautifully. Feel free to mix and match different vegetables based on what you have at home. If you want, you can also roast them in a skillet.

Choosing the Right Sauce

A kebab wrap isn’t complete without a good sauce. My go-to is a simple mixture of crème fraîche, finely chopped parsley, and salt. It’s creamy, fresh, and enhances the flavors of the kebab without overpowering them. If you prefer something different, a tahini-based sauce or a garlic yogurt sauce would also be fantastic. You can even add a bit of fresh salad for extra crunch and freshness.

Why You Need to Try This Recipe

This homemade kebab is not just delicious; it’s also incredibly simple to make. You don’t need a fancy setup or specialized equipment. With a little creativity, you can achieve authentic results using basic kitchen tools. Whether you bake them in the oven or fry them in a skillet, these kebabs come out juicy, flavorful, and perfect every single time.

Homemade kebabs allow you to control the ingredients, flavors, and cooking methods, making them a healthier and more satisfying alternative to store-bought versions. Plus, they’re fun to make and even more fun to eat! So, if you’re looking for an easy yet impressive meal that’s packed with flavor, give this recipe a try. It’s a dish you’ll want to make again and again. Enjoy!

Recommended Tools for This Recipe

Blender: https://amzn.to/3DqxVi7

Cast Iron Skillet: https://amzn.to/4a24UoP

Roasting Tray with Rack: https://amzn.to/3QOBO3r

Fine-Mesh Strainer: https://amzn.to/41Lms5Z 

Knife: https://amzn.to/3WwzPnL

Cutting Board: https://amzn.to/3VYKhn

Homemade (Adana) Kebab

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

There’s something incredibly satisfying about making your own kebab at home. Whether it’s for lunch, dinner, or just because you’re craving something delicious, this homemade kebab recipe is a game-changer. My version of kofta or Adana kebab is easy to make, requires no special equipment, and delivers restaurant-quality results. You don’t need a fancy grill or traditional Turkish flat skewers (shish) to achieve the perfect kebab. A simple roasting rack, a frying pan, and some regular wooden skewers wrapped in aluminum foil are all you need.

• Total Time: 50 minutes
• Yield: 4–6 portions 1x

Ingredients

Scale 1x2x3x

For the Kebab

500 g (1.1 lbs) ground lamb

500 g (1.1 lbs) ground veal or beef

1 onion, chopped

3 garlic cloves, sliced

1 bell pepper, chopped

1 red chili pepper, chopped (with or without the seeds)

2 tsp cumin

2 tsp paprika

1 tsp allspice

1 tsp cinnamon

½ tsp chili flakes

1 tsp black pepper

2 tsp salt

2 tbsp olive oil

2 dl (¾ cup) parsley, chopped (optional)

A mix of tomatoes, sivri peppers, and mini bell peppers (for roasting)

2 tbsp olive oil (if frying the kebab)

For the Onion Salad

2 red onions, sliced lengthwise

2 dl (¾ cup) parsley, chopped

1 tsp salt

2 tsp sumac

1 tbsp olive oil

To Serve

Flatbread

A sauce of your choice (e.g., crème fraîche with parsley and salt)

Cook Mode Prevent your screen from going dark

Instructions

For the Kebab

1. Add the onion, garlic, bell pepper, and red chili pepper to a blender and mix until very fine. Alternatively, chop everything very finely with a knife.
2. Using a fine mesh strainer, slightly strain the vegetable mixture but do not remove all the liquid.
3. In a bowl, add the meat, blended vegetables, cumin, paprika, allspice, cinnamon, chili flakes, black pepper, salt, and olive oil. If using parsley, add it as well. Mix until well combined. Let rest in the fridge for 15-20 minutes.
4. If using wooden skewers, wrap them in aluminum foil. Flat skewers are preferred, but if using thin, round skewers, group several together to create a thicker skewer.

If roasting in the oven

1. Wet your hands with cold water, form the meat into balls, and thread them onto the skewers. Massage the meat down the length of the skewer, creating indentation marks with your thumb and forefinger. Ensure they are evenly shaped.
2. Add the vegetables to a roasting tray and place a rack on top. If using tomatoes, cut them into quarters. Place the skewers on the rack.
3. Bake at 200°C (400°F) for 5 minutes, turn the skewers, and bake for another 5 minutes.
4. Change the oven setting to broil and broil for another 10 minutes, turning the skewers every 2 minutes.

If frying in a skillet

1. Wet your hands with cold water, form the meat into balls, and thread them onto a skewer. Massage the meat down the length of the skewer, creating indentation marks. Remove the shaped meat from the skewer and place it on a plate. Repeat for all the meat.
2. Heat olive oil in a frying pan and fry the meat until browned on all sides and cooked through, turning frequently to retain the juices.
3. Roast the vegetables in the oven at 200C (400F) for 15-20 minutes until charred and softened or fry them in some olive oil in a frying pan.

For the Onion Salad

1. Add the thinly sliced onions and salt to a bowl. Massage the onions until the slices are well separated.
2. Add parsley, sumac, and olive oil. Mix well.

To Serve

1. Serve the kebab meat with the onion salad, roasted vegetables, and a sauce of your choice on a flatbread and roll into a wrap. Enjoy!

• Prep Time: 30 minutes
• Cook Time: 20 minutes