Go Back

Turkish Adana Kebab Plate with Bulgur and Classic Sides

This Turkish Adana Kebab Plate is a bold, flavorful meal made with spiced ground lamb, grilled to perfection and served with bulgur, sumac onion salad, and charred vegetables. Wrapped in warm lavash, it's a complete and authentic Turkish dish that's perfect for a hearty dinner. Ready in under an hour and ideal for sharing with friends or family.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: dinner, lunch
Cuisine: Turkish
Calories: 700
Ingredients Method

Ingredients
  

For the Adana Kebab:
  • 500 g ground lamb with some fat
  • 1 small onion grated and squeezed
  • 2 garlic cloves minced
  • 1 tbsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp chopped parsley
For the Bulgur:
  • 1 cup fine bulgur
  • 1 ¾ cups water or broth
  • 1 tbsp olive oil
  • Salt to taste
For the Sides:
  • 2 tomatoes halved
  • 2 green peppers
  • 1 red onion thinly sliced
  • 1 tbsp sumac
  • Handful fresh parsley
  • Lavash or flatbread 4 pieces

Method
 

Prepare the Kebab:
  1. Mix lamb, onion, garlic, spices, and parsley by hand until sticky.
  2. Chill the mixture for 30 minutes.
  3. Shape onto flat skewers (or into long logs if using oven or grill pan).
Grill:
  1. Preheat a charcoal or stovetop grill.
  2. Grill kebabs 3–4 mins per side until browned and cooked through.
  3. Grill tomatoes and peppers until slightly charred.
Make Bulgur:
  1. Boil water or broth with olive oil and salt.
  2. Stir in bulgur, cover, and remove from heat.
  3. Let it sit for 10–15 minutes, then fluff with a fork.
Onion Salad:
  1. Toss onion slices with sumac and parsley.