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Flavorful Turkish Adana Lamb Kebabs with Sumac Onions & Pomegranate Molasses

Turkish Adana Lamb Kebabs - featured image
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A traditional Turkish recipe featuring juicy, spicy lamb kebabs topped with tangy sumac onions and drizzled with sweet pomegranate molasses, perfect for quick and easy homemade meals.

Ingredients

Scale
  • 1 pound (450g) ground lamb, preferably fresh and not too lean
  • 1 small onion, finely grated or minced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon red chili flakes (adjust to taste)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground sumac (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 1 medium red onion, thinly sliced (for sumac onions)
  • 1 tablespoon ground sumac (for sumac onions)
  • Juice of half a lemon (for sumac onions)
  • Pinch of salt (for sumac onions)
  • Pomegranate molasses, for drizzling
  • Fresh flatbread or pita (optional, for serving)
  • Fresh parsley or mint leaves (optional, for garnish)

Instructions

  1. In a large mixing bowl, combine ground lamb, finely grated onion, garlic, paprika, chili flakes, cumin, sumac powder, salt, pepper, and chopped parsley. Mix gently but thoroughly by hand for 3-5 minutes until mixture holds together but is not overly compacted.
  2. Divide the mixture into 6 equal portions. With damp hands, mold each portion around a skewer, forming long, thin kebabs about 6 inches (15 cm) long and 1 inch (2.5 cm) thick. This takes about 10 minutes.
  3. Place the skewers on a tray and refrigerate for 15-20 minutes to help kebabs hold their shape during cooking.
  4. While kebabs chill, toss thinly sliced red onions with ground sumac, lemon juice, and a pinch of salt. Let sit at room temperature for 10-15 minutes to soften and develop flavor.
  5. Preheat grill or grill pan to medium-high heat (about 400°F/200°C). If using charcoal, wait until coals are glowing red with light ash.
  6. Grill kebabs for 4-5 minutes per side, turning carefully to avoid breaking. Total cooking time is about 10-12 minutes. Internal temperature should reach 160°F (71°C).
  7. Serve kebabs immediately on a platter, topped generously with sumac onions and drizzled with pomegranate molasses. Garnish with fresh herbs and serve with warm flatbread or rice if desired.

Notes

Use fresh ground lamb for best flavor and juiciness. Keep hands damp when shaping kebabs to prevent sticking. Chill kebabs before grilling to help maintain shape. Avoid overcrowding the grill and turn kebabs gently to prevent breakage. If mixture is too wet, add a tablespoon of fine breadcrumbs or flour. For gluten-free option, serve with lettuce wraps instead of bread. Pomegranate molasses is essential for authentic sweet-tart finish; substitute with reduced pomegranate juice and honey if unavailable.

Nutrition

Keywords: Adana kebabs, Turkish lamb kebabs, grilled lamb, sumac onions, pomegranate molasses, Middle Eastern recipe, easy kebabs, homemade kebabs

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