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DinnerGrilled adana kebab served with Turkish bulgur pilaf
Middle Eastern · Dinner

Turkish Bulgur and Adana Kebab

This Turkish bulgur pilaf and Adana kebab combo is so flavorful and honestly such a good meal. The bulgur is rich and comforting, the kebabs are juicy and spiced perfectly, and all the fresh toppings tie everything together.

5.0 (6 reviews)
30m
Prep
45m
Cook
75m
Total
4
Serves
medium
Level
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How to Make Turkish Bulgur and Adana Kebab

  1. Make the Bulgur Pilaf
  2. Rinse the bulgur a few times until the water runs clear, then drain well.
  3. In a pot over medium heat, heat the olive oil and butter. Add the minced garlic and tomato paste, and sauté for 1 to 2 minutes until fragrant and deeper in color.
  4. Add the finely chopped bell pepper, grated tomato, and grated onion. Sauté for another 2 to 3 minutes until softened and most of the moisture cooks off.
  5. Add the bulgur and stir to coat it in the tomato mixture. Sauté for 1 to 2 minutes to lightly toast the grains.
  6. Pour in the chicken broth, then season with salt and paprika. Stir to combine.
  7. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes.
  8. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
  9. Make the Adana Kebab
  10. In a large bowl, combine the ground lamb, red bell pepper, minced garlic, paprika, salt, red chili flakes or Aleppo pepper, and black pepper. Mix until fully combined.
  11. Transfer the mixture onto a parchment-lined baking tray and flatten it evenly into a large square or rectangle, about 1/2 inch thick.
  12. Using a spatula, divide the meat into long individual kebabs.
  13. Use the edge of a spatula, the back of a butter knife, or a chopstick to press lines halfway down each kebab to mimic the traditional Adana kebab pattern.
  14. Air fry at 425°F for 12 minutes, or until cooked through and lightly charred around the edges.
  15. Make the Yogurt Sauce
  16. In a small bowl, whisk together the yogurt, mayonnaise, garlic, black pepper, thyme, oregano, and mint until smooth and creamy.
  17. Make the Red Onion Salad
  18. Toss together the sliced red onion, parsley, sumac, salt, and a drizzle of olive oil until evenly coated.
  19. To Serve
  20. Plate the bulgur pilaf alongside the Adana kebabs.
  21. Add the yogurt sauce, red onion salad, pickled cabbage, lettuce, and roasted or pickled green chili on the side.

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5.0 (6 reviews)

About Turkish Bulgur and Adana Kebab

Adana kebab is one of those dishes that's worth doing properly. It's a spicy Turkish kebab of hand-minced lamb (or a lamb and beef mix) pressed onto wide flat skewers and grilled, named after the city of Adana in the south of Turkey. What sets it apart is the heat from red pepper flakes and the texture, since it's traditionally chopped by hand or coarsely minced rather than ground to a paste. I serve it the way I love it best, with a seasoned bulgur on the side to soak up all those juices.

The kebab itself is bold. Lamb with a good amount of fat, plenty of pul biber (Turkish red pepper flakes), and not much else, because the meat and the chilli are meant to shine. The bulgur side is the calm to its heat, fluffy grains cooked with onion, a little tomato, and warm spices. Together they're a proper plate, the kind you'd get at a kebab house but made at home.

I make this when I want something with real fire and depth but still grounded and homey. The bulgur stretches the meal and makes it feel complete, and a few simple sides, grilled tomatoes and peppers, some sumac onions, flatbread, turn it into a feast. It rewards a little care with the seasoning and the grilling, and it's genuinely satisfying to get right.

Bulgur kebab plates like this one are built around the pairing, the pilaf underneath catching everything that comes off the lamb.

Per serving
  • 590Calories
  • 30gProtein
  • 34gFat
  • 38gCarbs
estimated

Turkish Bulgur and Adana Kebab Tips and Notes

Why you'll love it

  • Bold, smoky, properly spicy kebab that tastes like a real kebab house.
  • The seasoned bulgur side soaks up all the meat juices and rounds out the plate.
  • Lamb and pul biber do most of the work, so the ingredient list stays honest.
  • Works on a grill, a griddle pan, or under a hot broiler.
  • Feeds a hungry table and pairs with simple sides like sumac onions and flatbread.
  • A satisfying project that pays off in flavour without being complicated.

Ingredient notes

Lamb: Adana wants lamb with a decent amount of fat, around 20 percent, because the fat keeps it juicy and carries the chilli flavour. Lean meat dries out on the grill. A lamb and beef mix is fine too.

Pul biber: these Turkish red pepper flakes are the signature heat and colour of Adana. They're milder and fruitier than regular chilli flakes. If you can't find them, use a mix of paprika and a smaller amount of regular chilli flakes.

Bulgur: use coarse bulgur for a side dish so it stays fluffy and separate, not the fine bulgur you'd use for tabbouleh. Rinse it and toast it briefly before adding liquid for better texture.

Onion: grated or very finely chopped onion goes into both the meat and the bulgur. In the meat, squeeze out the liquid first so the kebab holds together on the skewer.

Tomato paste: a spoon of it in the meat deepens the colour and adds a savoury background. It's also lovely stirred into the bulgur as it cooks.

Tips & tricks

Keep the meat and your hands cold. Cold fat binds better, so the kebab grips the skewer instead of sliding off. Chill the mixture for 30 minutes to an hour before shaping.

Knead the meat well until it turns slightly sticky and tacky. That stickiness is what holds it onto the skewer and gives the right dense texture. Underkneaded meat falls apart on the grill.

Grill over high, direct heat and don't flip too soon. Let a crust form on the first side, around 4 to 5 minutes, before turning, or the meat tears.

Toast the bulgur in a little oil or butter for a minute before adding liquid. It brings out a nutty flavour and helps the grains stay separate instead of clumping.

Rest the kebabs for a few minutes off the heat before serving so the juices settle back in. Then put them straight onto the bulgur so it catches everything that runs off.

Storage & make-ahead

Store cooked kebab and bulgur separately in the fridge for up to 3 days. Keeping them apart stops the bulgur from going greasy and soft.

Freeze the raw shaped kebab (or the uncooked meat mix) for up to 2 months. Cooked bulgur also freezes well for up to 3 months. Thaw both in the fridge overnight.

Reheat the bulgur with a splash of water in a covered pan or the microwave to bring back the fluff. Reheat the kebab gently in a hot pan or a moderate oven so it doesn't dry out.

Variations

Make it as kofte (small patties) instead of on skewers if you don't have wide flat skewers. Same flavour, easier shaping, and they cook well in a griddle pan.

Stir parsley, tomato, and a little pepper paste through the bulgur to take it closer to a Turkish kisir style for a fresher, tangier side.

Tone down the heat by cutting back the pul biber and leaning on paprika instead, for a milder kebab that's still full of flavour.

Add a spoon of Turkish red pepper paste (biber salcasi) to the meat for an even deeper, smokier flavour and colour.

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Turkish Bulgur and Adana Kebab FAQs

Adana kebab is a spicy Turkish kebab made from hand-minced or coarsely ground lamb (sometimes with beef), seasoned mainly with Turkish red pepper flakes, pressed onto wide flat skewers and grilled. It's named after the city of Adana in southern Turkey.
The heat comes from pul biber, Turkish red pepper flakes, and sometimes red pepper paste. They give a fruity, smoky warmth rather than a sharp burn. You can adjust the amount to control how hot it is.
Yes. Shape the meat into kofte (small logs or patties) and cook them in a griddle pan, under a hot broiler, or on a grill. The flavour is the same; you just skip the wide flat skewers.
Use coarse bulgur for a pilaf-style side so the grains stay fluffy and separate. Fine bulgur is meant for dishes like tabbouleh and would turn mushy as a hot side.
Usually the meat was too lean, too warm, or not kneaded enough. Use lamb with around 20 percent fat, keep the mixture cold, and knead it until it turns sticky so it grips the skewer.
Seasoned bulgur, grilled tomatoes and peppers, sumac onions, flatbread, and a cooling yogurt or salad are all classic. The bulgur and grilled vegetables round it into a full meal.
Yes. Mix and shape the meat, then refrigerate it covered for up to a day, which actually helps it hold together. You can also freeze the raw shaped kebab for up to 2 months and grill it after thawing.
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