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Adana Kebab with Naan and Spicy Tomato Sauce

Adana Kebab is a celebrated Turkish dish named after the city of Adana, renowned for its bold flavors and rich culinary heritage. This version pairs the spicy, smoky lamb kebabs with soft, homemade naan and a vibrant, fiery tomato sauce. The kebabs are made from finely minced lamb, seasoned with sumac, paprika, cumin, and coriander, then shaped around skewers and grilled over hot coals for a deep, smoky char. The naan, enriched with yogurt and butter, is prepared with a slow fermentation process, resulting in a pillowy texture and complex flavor. The tomato sauce, simmered with chili peppers, oregano, and red wine, adds a tangy, spicy contrast to the succulent meat. This dish is a perfect balance of heat, smokiness, and freshness, making it an excellent choice for a festive gathering or a special weekend meal. Serve wrapped in warm naan with a generous drizzle of sauce for an unforgettable culinary experience.

long preparation | moderate budget | weekend meal | baking | grilling | middle eastern | turkish | gluten | high protein | bold flavors | comforting | tomato sauce | lamb | naan | dinner | main course | year-round | festive
Time to complete

Prep

1h

Cook

45min

Wait

24h

Total

25h 45min

Ingredients (Makes 10 servings)
  • 1 kg (2.2 lbs) ground lamb, preferably from the leg with some tail fat
  • 50 g (1.8 oz) onion, diced
  • 100 g (3.5 oz) red bell pepper
  • 20 g (0.7 oz) parsley leaves
  • 15 g (0.5 oz) salt
  • 1 tsp sumac
  • 1 tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 225 ml (7.6 fl oz) water
  • 15 g (0.5 oz) fresh yeast, crumbled
  • 15 g (0.5 oz) sugar
  • 550 g (19.4 oz) bread flour
  • 225 g (7.9 oz) full-fat strained yogurt
  • 10 g (0.35 oz) salt
  • 25 g (0.9 oz) softened butter
  • 100 ml (3.4 fl oz) olive oil
  • 200 g (7 oz) onion, finely chopped
  • 15 g (0.5 oz) garlic, sliced
  • 60 g (2.1 oz) tomato paste
  • 200 g (7 oz) dry red wine
  • 3 chili peppers, finely chopped
  • Leaves from 2 sprigs fresh oregano
  • 3 bay leaves
  • 600 g (21 oz) tomatoes, peeled and chopped
  • Salt, to taste
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 15
  • Protein: 18
  • Carbohydrates: 20
  • Fiber: 3
Directions

Preparing the Tomato Sauce

  • 1. Heat olive oil in a medium saucepan over medium heat. Sauté the onion with a pinch of salt until softened and golden.
  • 2. Add the garlic and sauté for 1-2 minutes, then stir in the tomato paste and cook until it darkens and sticks slightly to the pan.
  • 3. Deglaze with red wine, scraping the bottom of the pan to incorporate the caramelized bits.
  • 4. Add the chili peppers, oregano, bay leaves, and tomatoes. Simmer on low heat until the sauce thickens.
  • 5. Remove from heat and let cool.

Preparing the Naan Dough

  • 6. In a bowl, mix 100 ml of the measured water, yeast, sugar, and 50 g of the measured flour. Stir well and let sit in a warm place for 15 minutes.
  • 7. Transfer to a stand mixer, add the remaining water, yogurt, and flour, and knead with a dough hook on medium speed for 6-7 minutes.
  • 8. Add salt, increase speed slightly, and knead for another 7-8 minutes until the dough is soft and elastic.
  • 9. Incorporate the butter and knead for 2 more minutes.
  • 10. Transfer to a greased bowl, cover with a damp towel, and let rise for 1 hour.
  • 11. Place the dough in an airtight container and refrigerate for 24 hours.

Shaping and Cooking the Naan

  • 12. Divide the dough into 10 equal portions, shape into balls, and place on a parchment-lined tray.
  • 13. Cover with a damp towel and let rise for 1 hour.
  • 14. Roll each ball into a disc of 8-10 cm (for fluffy naan) or 12-14 cm (for crispier naan).
  • 15. Cook on a hot grill for 30-40 seconds per side until golden brown.

Preparing the Kebab Mixture

  • 16. Blend onion, bell pepper, parsley, and salt into a paste.
  • 17. Mix with ground lamb and remaining spices, kneading thoroughly until the mixture is sticky and fibrous.
  • 18. Cover and refrigerate for at least 2 hours.

Shaping and Grilling the Kebabs

  • 19. Shape into 10-12 elongated kebabs around metal skewers, wetting hands with cold water.
  • 20. Grill over medium heat for 5-7 minutes, turning frequently.
  • 21. Warm the naan over the kebabs for the last minute of grilling.

Serving

  • 22. Let the kebabs rest for 5 minutes, then serve wrapped in naan with a drizzle of tomato sauce.
Cookix's Secrets

Alternative Cooking Methods

  • Bake the naan in a hot oven instead of grilling.

Grilling Tips

  • Use a grill with square mesh for better heat distribution.

Healthier Version

  • Use lean lamb and whole wheat flour for the naan.

Naan Preparation

  • Allow the dough to ferment overnight for enhanced flavor.

Regional Ingredient Substitutions

  • Replace sumac with lemon zest for a similar tangy effect.