Adana Kebab


For 2 (For 4)

Red Onion: 1 (2)

Flat Leaf Parsley: 1 bunch (2 bunches)

Red Pepper: 1 (2)

Lamb Mince : 1 pack (2 packs)

Red Chilli Flakes: 1 pod (2 pods)

Crushed Garlic: 1 sachet (2 sachets)

Sumac: 1 pod (2 pods)

Vegetable Stock Pot: 1 (2)

Tomato Puree: 1 pot (2 pots)

Bulgur Wheat: 1 bag (2 bags)

Bu􀂂er: 2 packs (4 packs)

Natural Yoghurt: 1 pot (2 pots)

Lemon: 1 (2)

Tomato: 1 (2)

Pita Bread: 1 pack (2 packs)

Nutritional Information:

Per serving: Energy (kcal) 1235 Fat 49g of which saturates 23g Carbohydrates 141g of which sugars 12g Protein 53g Salt 3.86g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

Located in southern Turkey, just at the eastern end of the Mediterranean, Adana is a cosmopolitan center of industry and agriculture, its bustling streets dotted with kebab vendors who cater to the busy locals. They mince up lamb meat and sweet red pepper by hand with crescent-shaped iron cleavers, before placing it on wide skewers over charcoal powered grills known as mangals. Bread is wrapped around the kebab while it’s still on the grill, allowing the wrap to warm up while also catching the meat’s dripping juices— a technique we’ve tried to recreate in spirit, even for those of you without your own mangal!

  • Preparation time:

    For 2 - 40 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 50 mins