Turkish Adana Kofta Skewers (Slow Cooker)

Name: Turkish Adana Kofta Skewers (Slow Cooker)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1½ lb (680 g) ground beef (85/15 lean-to-fat ratio), cold, straight from the refrigerator; ½ medium (85 g) medium yellow onion, finely minced (almost paste-like); ¾ cup (45 g) fresh flat-leaf parsley, finely chopped (stems removed); 2 tbsp (12 g) Aleppo pepper (also called pul biber); 1½ tsp (4 g) ground sumac; 1 tsp (2 g) ground cumin; ½ tsp (1 g) freshly ground black pepper; ¾ tsp (4 g) kosher salt; 3 clove (15 g) garlic cloves, minced; ¼ cup (30 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten; 1 cup (240 ml) water; 2 tbsp (30 g) tomato paste; 1 large (170 g) large yellow onion, sliced into 1/4-inch (0.6 cm) rings; 4 clove (20 g) garlic cloves, smashed; ½ tsp (1 g) smoked paprika; ½ tsp (1 g) ground cumin; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

Tender, spiced ground beef kofta cooked gently in a slow cooker, infused with Aleppo pepper, fresh parsley, and bright sumac. These aromatic meat patties stay moist and develop deep flavor as they braise in a light tomato-based sauce with caramelized onions and warm spices. Serve with flatbread, yogurt, and fresh herbs for an authentic Turkish meal.

Prep: 20 min
Cook: —
Wait: 4 hr
Total: 4 hr 20 min
Makes: 12–14 kofta (serves 4 as a main course with 3–4 kofta per person)

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Ingredients

4 servings

For the kofta
1½ lb (680 g) ground beef (85/15 lean-to-fat ratio), cold, straight from the refrigerator
½ medium (85 g) medium yellow onion, finely minced (almost paste-like)
¾ cup (45 g) fresh flat-leaf parsley, finely chopped (stems removed)
2 tbsp (12 g) Aleppo pepper (also called pul biber)
1½ tsp (4 g) ground sumac
1 tsp (2 g) ground cumin
½ tsp (1 g) freshly ground black pepper
¾ tsp (4 g) kosher salt
3 clove (15 g) garlic cloves, minced
¼ cup (30 g) panko breadcrumbs
1 whole (50 g) large egg, lightly beaten
For braising
1 cup (240 ml) water
2 tbsp (30 g) tomato paste
1 large (170 g) large yellow onion, sliced into 1/4-inch (0.6 cm) rings
4 clove (20 g) garlic cloves, smashed
½ tsp (1 g) smoked paprika
½ tsp (1 g) ground cumin
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil

Equipment (6)

6-quart (5.7 L) slow cooker
Large mixing bowl
Metal spoon or hand mixer
Skewers (metal or wooden 6–8 inches / 15–20 cm)
Paper towels
Instant-read thermometer (optional)

Steps

Before you start

Line a slow cooker with parchment paper or lightly oil the insert for easy removal of kofta
Have all spices measured and ready before mixing the meat
If using metal skewers, soak them in water for 30 minutes; if using wood, soak for 1 hour
Read the full recipe so you understand the braising liquid will be light, not a heavy sauce

1
Mix the kofta base
- In a large bowl, combine the cold ground beef, minced onion, fresh parsley, Aleppo pepper, sumac, cumin, black pepper, salt, minced garlic, panko breadcrumbs, and beaten egg.
- Using a metal spoon or your hand (work quickly so the meat stays cold), mix gently just until all ingredients are evenly distributed and no streaks of meat remain—about 2–3 minutes.
- Do not overwork or the kofta will become tough.
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Ready when: All ingredients are evenly combined with no visible meat streaks; mixture is cool to the touch
Tip: Keep all ingredients cold. Overworking the meat releases gluten in the bread and myosin in the meat, making the kofta dense and chewy instead of tender.
2
Shape the kofta
- Dampen your hands with water.
- Divide the mixture into 12–14 equal portions (about 2 oz / 55 g each).
- Mold each portion into an oval or slightly flattened ball, then press it onto a soaked skewer, forming it around the skewer in an elongated shape 3–4 inches (7.5–10 cm) long.
- Place the formed kofta on a parchment-lined tray.
- Refrigerate while you prepare the braising liquid.
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Ready when: All kofta are shaped and placed on skewers; they feel firm but not hard
Tip: Wet hands prevent sticking. If the meat warms up, return it to the fridge for 5 minutes before continuing.
3
Build the braising base
- Lightly oil the slow cooker insert or line it with parchment.
- Toss the sliced onion with 1 tbsp (15 ml) olive oil, smoked paprika, cumin, salt, and black pepper.
- Spread the onions evenly on the bottom of the slow cooker.
- In a small bowl, whisk together the water, tomato paste, and smashed garlic cloves until smooth.
- Pour this mixture over the onions.
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Ready when: Onions are distributed evenly on the bottom; liquid is mixed and homogeneous
Tip: The onions act as a bed that keeps the kofta elevated from direct heat and flavor the braising liquid.
4
Arrange kofta in the slow cooker
- Carefully place the chilled kofta on top of the onions and braising liquid in a single layer, without stacking.
- They should sit in the liquid but not be completely submerged—the liquid should come about halfway up the sides.
- If the kofta are too crowded, work in batches (refrigerate the second batch) or use a 7-quart slow cooker.
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Ready when: Kofta are arranged in a single layer with space between them
Tip: Overcrowding traps steam and causes the kofta to steam rather than braise, making them mushy. Arrange them for even heat circulation.
5
Braise on low for 4 hours
- Cover the slow cooker and cook on the LOW setting for 4 hours.
- Do not lift the lid during the first 3 hours—this maintains steady heat and allows the flavors to develop.
- At the 3-hour mark, carefully lift the lid and check that the liquid is gently simmering (small bubbles breaking the surface) and the kofta are tender when pierced with a fork.
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Ready when: Kofta are fork-tender and have released their juices into the liquid; the liquid has reduced slightly and is aromatic
Tip: Resist opening the lid early. Each time you lift it, the internal temperature drops by 10–15°F (5–8°C) and cooking time extends by 15–20 minutes.
6
Finish and serve
- Turn off the slow cooker.
- Using a slotted spoon or tongs, carefully transfer the kofta to a serving platter.
- Strain the braising liquid through a fine-mesh sieve, pressing gently on the onions to extract their flavor.
- Discard the solids.
- Pour the strained liquid over the kofta or serve it alongside as a light sauce.
- Drizzle with a little extra olive oil and garnish with fresh parsley and a pinch of sumac.
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Ready when: Kofta are plated and sauce is strained and clear or lightly cloudy
Tip: The strained liquid can be reduced further in a saucepan over medium-high heat if you prefer a more concentrated sauce. Simmer for 5–8 minutes until it darkens slightly.
7
Serve with traditional accompaniments
- Arrange the kofta on a platter alongside warm flatbread (pita, lavash, or Turkish bread), thick yogurt or labneh, sliced tomatoes, cucumbers, fresh mint, and parsley.
- Squeeze fresh lemon juice over everything.
- Serve warm or at room temperature.
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Ready when: All components are plated and ready to eat
Tip: Wrapping the kofta in flatbread with yogurt and fresh vegetables is the traditional way to enjoy them—it lets guests customize each bite.
8
Optional: crisp the exterior (stovetop finish)
- For a browned exterior (traditional for grilled kofta), heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.
- Remove the kofta from the skewers.
- Working in batches to avoid crowding, place them in the hot pan and sear for 1–2 minutes per side until the exterior is lightly browned.
- Do not move them around—let them sit to develop color.
- Transfer to a warm plate.
- This step is optional but adds depth.
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Ready when: Exterior of each kofta is golden to medium brown on both sides
Tip: The kofta are already cooked through from braising, so you are searing only for color and crust. Move quickly so they don't dry out.

Good to know

Tips

Keep all ingredients for the kofta cold before mixing—warm meat will release fat unevenly and make the kofta greasy and dense. If the mixture warms up while shaping, refrigerate it for 10 minutes.
Do not overwork the meat mixture. Mix just until combined (2–3 minutes by hand). Overworking develops gluten and myosin, which makes the kofta tough and rubbery instead of tender and succulent.
The slow cooker method yields moist, tender kofta but a slightly less caramelized exterior than grilling. If you want that charred, crispy outside, sear them briefly in a hot skillet after braising (see step 7).
Aleppo pepper has a fruity, medium heat with subtle smoke. It is the signature spice of Adana kofta. If you cannot find it and cannot use a substitute, the dish loses some authenticity but will still be delicious with smoked paprika and a little cayenne.

Make ahead

The kofta mixture can be shaped and refrigerated on a parchment-lined tray, covered, for up to 8 hours. The braising liquid can be prepared up to 4 hours ahead and kept covered at room temperature. Assemble the slow cooker up to 2 hours before turning it on. Finished kofta can be cooled and refrigerated for up to 3 days; reheat gently in a low oven (300°F / 150°C) for 20 minutes or in the slow cooker on LOW for 1.5 hours with a little water or broth.

Storage & reheating

Room temperature (if freshly cooked and still warm): up to 2 hours. Refrigerator: store kofta and braising liquid separately in airtight containers for up to 3 days; reheat gently. Freezer: freeze cooked kofta in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven for 15–20 minutes or on the stovetop over low heat with a splash of water until warmed through.

Substitutions

Aleppo pepper (also called pul biber) → 1.5 tsp (3 g) red pepper flakes mixed with 1 tsp (2 g) paprika, or 1.5 tsp (3 g) Maras pepper. If Aleppo pepper is unavailable, this blend mimics its slightly smoky, fruity heat. Maras pepper (from Turkey) is a closer substitute but harder to find.
ground sumac → 1 tsp (3 g) grated lemon zest or 1 tsp (5 ml) fresh lemon juice mixed into the meat. Sumac provides tangy brightness; lemon zest captures that acidic note but with a sharper profile. Reduce salt slightly if using lemon juice.
ground beef (85/15 lean-to-fat ratio) → 1.5 lb (680 g) ground lamb (traditional in some regions of Turkey and the Levant). Lamb is more traditional in some versions of Adana kofta and adds a distinct earthy flavor. Use the same weight and follow the same method.
panko breadcrumbs → 2 tbsp (15 g) finely grated fresh breadcrumbs made from white bread, or omit and increase the egg to 1.5 large eggs. Breadcrumbs help bind and lighten the kofta. Fresh crumbs work better than panko for a finer texture. Omitting requires more egg to bind.