Gluten Free Adana Kebab
Adana kebab is one of those dishes that feels like it belongs at a wood-fired restaurant, but this version brings all that smoky, spiced intensity right to your home grill. The blend of ground lamb and beef gets packed with Aleppo pepper, cumin, coriander, and sweet paprika, creating a deeply savory, slightly smoky flavor that's hard to stop eating. Because the recipe relies entirely on whole spices, fresh aromatics, and naturally grain-free ingredients, there's no need to swap or substitute anything — it's simply built that way from the start. The technique matters here: mixing the meat firmly until sticky and chilling it before skewering ensures the kebabs hold their shape on the grill and develop that gorgeous char on the outside. A bright tomato-cucumber salad dressed with lemon juice and olive oil cuts right through the richness of the meat, making every bite feel balanced. Serve it all with warmed gluten free flatbread and a squeeze of lemon for a complete, satisfying meal that feeds four without any compromise on flavor or texture.
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Learn more →Ingredients
4 servings
For the kebab
- 1 lb ground lamb
- ½ lb ground beef (80/20)
- ¼ cup finely grated yellow onion (about ½ small onion), excess moisture squeezed out
- 3 cloves garlic, minced
- 2 tsp aleppo pepper (or 1 tsp sweet paprika plus ½ tsp crushed red pepper flakes)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ½ tsp ground black pepper
- 1 tsp kosher salt
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp olive oil, plus more for brushing
For the salad
- 2 medium tomatoes, diced
- ½ english cucumber, diced
- ¼ red onion, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- gluten free flatbread or gluten free pita, warmed (optional)
- lemon wedges (optional)
Instructions
- 1
Combine the ground lamb, ground beef, grated onion, garlic, Aleppo pepper, cumin, sweet paprika, coriander, black pepper, salt, chopped parsley, and 1 tbsp olive oil in a large mixing bowl. Mix firmly with your hands for 2–3 minutes until the mixture is cohesive and slightly sticky — it should hold its shape when squeezed.
- 2
Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up, which makes it easier to press onto the skewers.
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