This sheet pan Turkish Adana Kebab simplifies the traditional grilled version into a 30-minute weeknight meal with seasoned ground lamb, crispy edges, and bright sumac onions. Ground lamb is formed, baked until golden, and served alongside a quick yogurt sauce for authentic Turkish flavor without the grill.
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In a large bowl, combine the ground lamb, finely chopped red bell pepper, minced garlic, paprika, salt, chili flakes, and black pepper.
Using your hands, massage the ingredients together until well combined. Set aside to let the flavors meld.
While the meat rests, prepare the onion salad. In a separate bowl, combine the thinly sliced red onion, chopped parsley, sumac, olive oil, salt, and pepper. Toss to combine and set aside.
Brush a sheet pan with oil or ghee. Transfer the meat mixture to the pan and press it into an even rectangle.
Use a spatula to divide the meat into long, kebab-shaped strips. Then, use a chopstick or the back of a skewer to create indentations along each kebab.
Place the sheet pan in an air fryer or oven and bake until the kebabs are cooked through and nicely charred.
While the kebabs cook, prepare the yogurt sauce. In a small bowl, combine the whole milk yogurt, mayonnaise, olive oil, minced garlic, black pepper, dried thyme, dried oregano, and dried mint. Stir until smooth.
Once cooked, remove the kebabs from the oven. Serve immediately with Turkish bulgur pilaf, the sumac onion salad, lettuce, pickled peppers, and a drizzle of the yogurt sauce.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a 350°F oven for 8–10 minutes or serve cold with fresh yogurt sauce.
Yes. Ground beef works as a substitute, though lamb provides the traditional flavor. Use the same amount and cooking time.
The meat should be cooked through (no pink inside) and the edges should be golden brown, about 15-18 minutes at standard baking temperature.
Preheat to 400–425°F (200–220°C) for even cooking and golden edges on the sheet pan.
Form the lamb mixture up to 4 hours ahead and refrigerate. Brush with oil and bake just before serving for best texture.
Sumac adds a tangy, lemony note that defines the dish. If unavailable, a squeeze of fresh lemon juice over the onions is a close alternative.
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