Turkish Adana Lamb Wrap

Name: Turkish Adana Lamb Wrap
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1½ lb (680 g) ground lamb; 1½ tbsp (11 g) Aleppo pepper; 1 tsp (2 g) ground cumin; ¾ tsp (1½ g) ground sumac; ¼ tsp (½ g) ground cinnamon; ½ tsp (1 g) freshly ground black pepper; 1¼ tsp (8 g) sea salt; ½ cup (15 g) fresh flat-leaf parsley, finely chopped; ¼ cup (35 g) red onion, finely minced; 2 cloves (10 g) garlic, minced; 2 tbsp (30 ml) olive oil; 4 pieces thin flatbread (lavash or pita), warmed; 1 medium (150 g) red onion, thinly sliced into rings; ½ cup (15 g) fresh flat-leaf parsley, roughly chopped; 1 tbsp (6 g) ground sumac; ¾ cup (180 ml) plain full-fat yogurt (optional); 1 tbsp (15 ml) fresh lemon juice (optional); 2 tbsp (30 g) unsalted butter

From the MyKitchenBank Kitchen

Spiced ground lamb molded onto skewers and charred over a hot grill, then tucked into soft flatbread with fresh onions, herbs, and bright sumac. This is an authentic take on the famous kebab from Adana, Turkey—intensely flavorful, with a bit of heat from Aleppo pepper and the cool contrast of raw vegetables and yogurt sauce.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 wraps

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Ingredients

4 servings

For the kebabs
1½ lb (680 g) ground lamb
1½ tbsp (11 g) Aleppo pepper
1 tsp (2 g) ground cumin
¾ tsp (1.5 g) ground sumac
¼ tsp (0.5 g) ground cinnamon
½ tsp (1 g) freshly ground black pepper
1¼ tsp (8 g) sea salt
½ cup (15 g) fresh flat-leaf parsley, finely chopped
¼ cup (35 g) red onion, finely minced
2 cloves (10 g) garlic, minced
2 tbsp (30 ml) olive oil
For serving
4 pieces thin flatbread (lavash or pita), warmed
1 medium (150 g) red onion, thinly sliced into rings
½ cup (15 g) fresh flat-leaf parsley, roughly chopped
1 tbsp (6 g) ground sumac
¾ cup (180 ml) plain full-fat yogurt (optional)
1 tbsp (15 ml) fresh lemon juice (optional)
For grilling
2 tbsp (30 g) unsalted butter

Equipment (8)

8 wooden or metal skewers (10 inches / 25 cm long)
Large bowl
Sharp knife
Cutting board
Grill or grill pan
Instant-read thermometer (optional but helpful)
Tongs
Serving platter

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes to prevent charring
If using a grill, preheat it to high heat (about 450°F / 230°C)
Have all ingredients and equipment ready before you start forming the kebabs, as the mixture is easiest to work with when cold

1
Mix the kebab spices
- In a large bowl, combine the Aleppo pepper, ground cumin, ground sumac, cinnamon, black pepper, and sea salt.
- Stir well to break up any lumps and ensure the spices are evenly distributed.
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Ready when: Spice mixture is uniform and well blended
Tip: Combine spices in advance if you like; this prevents clumping when mixed with cold meat
2
Combine lamb and aromatics
- Add the ground lamb, minced red onion, minced garlic, chopped parsley, and olive oil to the spice mixture.
- Using your hands (keeping them cool), gently combine the ingredients until just mixed—do not overwork the meat, or it will become tough and dense.
- The mixture should hold together but still feel light.
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Ready when: Ingredients are evenly distributed throughout the meat
Tip: Keep the meat cold and work quickly; overworking releases gluten-like proteins that make the kebabs squeaky and dense instead of tender and crumbly
3
Chill the kebab mixture
- Refrigerate the lamb mixture for 30 minutes.
- This makes it easier to mold onto the skewers and helps the kebabs hold their shape on the grill.
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Ready when: Mixture is firm to the touch
4
Mold kebabs onto skewers
- Wet your hands lightly with cool water.
- Divide the chilled mixture into 8 equal portions (about 85 g each).
- Take one portion and squeeze it gently onto a skewer, starting at one end and working down about 8 inches (20 cm) of the skewer length, forming a long, even cylinder about 1 inch (2.5 cm) in diameter.
- Repeat with remaining portions and skewers.
- The meat should stick firmly to the skewer; if it's sliding off, the mixture may be too warm—return it to the fridge for 5 minutes.
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Ready when: Each kebab is a firm cylinder of meat pressed evenly onto its skewer
Tip: Wet hands prevent sticking, but don't make them too wet—excess water will make the meat slip. Practice the first one; it gets faster
5
Preheat and oil the grillOven 450°F / 230°C
- Preheat your grill to high heat (about 450°F / 230°C), or until the grate is too hot to hold your hand over for more than 2 seconds.
- If using a grill pan on the stovetop, heat it over high heat until it just begins to smoke.
- Place butter on the hot grate or pan and let it foam and brown slightly, then use tongs to spread it evenly.
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Ready when: Grate or pan is smoking and butter is foaming and fragrant
Tip: Don't skip the oil—it prevents sticking and helps create the charred crust that makes these kebabs special
6
Grill the kebabsOven 160°F / 70°C
- Carefully place the kebabs on the hot grate or pan perpendicular to the direction of the bars (or on a grill pan if indoors), leaving about an inch between them.
- Grill without moving for 2–3 minutes until the meat is deeply charred on the first side.
- Rotate each kebab a quarter turn (90°) and grill for another 2–3 minutes until the second side is charred.
- Rotate once more and grill for a final 2–3 minutes, turning as needed for even cooking and charring on all sides.
- The kebabs are done when an instant-read thermometer inserted into the center reads 160°F (71°C).
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Ready when: Deep char on all sides, internal temperature of 160°F (71°C), juices run clear
Tip: Resist the urge to move the kebabs constantly—they need a few minutes to develop the charred crust that defines this dish. A quarter turn every 2–3 minutes is ideal
7
Warm the flatbreadOven 300°F / 150°C
- While the kebabs grill, warm the flatbread.
- If you have a grill, place the bread directly on the cooler edge of the grate for 20–30 seconds per side, or wrap it in foil and warm it over the grill.
- If cooking indoors, wrap the bread in foil and warm it in a 300°F (150°C) oven for 3–4 minutes, or warm it in a dry skillet over medium heat for 10–15 seconds per side.
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Ready when: Bread is pliable and warm, not stiff or cold
Tip: Warm bread is more pliable and easier to wrap; it also prevents the wrapper from tearing
8
Prepare yogurt sauce (optional)
- If using the yogurt sauce, stir the plain yogurt together with the fresh lemon juice and a pinch of salt in a small bowl.
- Set aside.
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Ready when: Sauce is smooth and well combined
9
Assemble the wraps
- Place a warm flatbread on a clean surface.
- Slide a grilled kebab off its skewer directly onto the bread, positioning it slightly off-center.
- Top the meat with sliced red onion rings, fresh parsley, and a generous pinch of sumac.
- Drizzle with yogurt sauce if using.
- Fold the bread around the filling, rolling it tightly so the kebab and toppings stay tucked inside.
- Repeat with remaining flatbread and kebabs.
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Ready when: Each wrap is tightly rolled with filling fully enclosed
Tip: Work quickly while the bread and meat are still warm; assemble one wrap at a time to keep components warm
10
Serve immediately
- Transfer the wraps to a serving platter.
- Serve right away while the meat is still hot and the bread is warm, with extra sumac and yogurt on the side for those who want more.
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Tip: These are best eaten immediately, standing or walking—they're a street food after all

Good to know

Tips

Don't skip chilling the mixture—warm meat won't hold onto the skewer, and the kebabs will fall apart on the grill
Let the kebabs develop a good char; that smoky, caramelized crust is essential to the flavor. Don't rotate too frequently—patience pays off
If you don't have a grill, a grill pan over high heat on the stovetop works well and produces similar results
Assemble wraps one at a time and eat them immediately—the longer they sit, the soggier the bread becomes

Make ahead

The lamb mixture can be combined and chilled overnight (up to 24 hours) in an airtight container. Form the kebabs and grill them just before serving for the best results—they're not ideal when reheated.

Storage & reheating

Best eaten fresh, but leftover cooked kebabs can be wrapped and refrigerated for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5–8 minutes, or briefly on a grill pan over medium heat. Do not freeze the cooked kebabs, as the texture will suffer. The uncooked lamb mixture can be frozen for up to 3 months before forming onto skewers; thaw overnight in the fridge before grilling.

Substitutions

Aleppo pepper → 1 tbsp (7 g) Korean gochugaru or 1 tsp (5 g) cayenne pepper mixed with 0.5 tsp (3 g) paprika. Aleppo pepper has a fruity, moderate heat. Korean red pepper flakes are slightly different but work well; cayenne + paprika approximates the flavor profile
ground lamb → ground beef or a 1:1 mix of ground beef and ground pork. Lamb is traditional and irreplaceable for authentic flavor, but beef works if lamb is unavailable. The result will be less aromatic but still delicious
ground sumac → zest of 0.5 lemon, finely grated (in the kebab mixture), plus extra lemon zest for garnish. Sumac provides tartness and color. Lemon zest mimics the bright acidity but not the color
thin flatbread (lavash or pita) → large soft flour tortillas or naan. Lavash or pita are most authentic, but any soft, pliable bread will work. Avoid crackers or crispbreads