A flavorful Turkish-style kebab made with seasoned ground beef, fresh peppers, garlic, and herbs. This easy oven-baked version delivers all the rich, smoky flavors of traditional Adana kebab with minimal effort. 

Serves 

4–6 

Prep Time: 1 hour 30 minutes (includes 1 hour resting) 
Cook Time: 25–30 minutes 

Ingredients 

• 700 g (1½ lbs) ground beef 

• 1 medium onion, finely grated or minced 

• 2 green peppers, finely chopped 

• 1 red pepper, finely chopped 

• 5 garlic cloves, crushed 

• 1 handful fresh parsley, finely chopped 

• ½ cup crushed or finely chopped tomatoes 

• 1 tsp ground cumin 

• 1 tsp black pepper 

• 1 tbsp paprika 

• 2 tsp red pepper flakes 

• 2 tsp dried oregano 

• 4 tsp salt 

Instructions 

1. Prepare the meat mixture. 
   Place the ground beef in a large mixing bowl. Add the onion, garlic, cumin, black pepper, paprika, red pepper flakes, oregano, and salt. Knead the mixture thoroughly for 3–5 minutes until the seasonings are evenly distributed throughout the meat. 

2. Add the vegetables and herbs. 
   Stir in the green peppers, red pepper, parsley, and crushed tomatoes. Continue kneading for another 3–5 minutes until everything is fully incorporated. 

3. Rest the mixture. 
   Cover the bowl and refrigerate for 1 hour. This allows the flavors to meld and helps the kebab hold its shape during cooking. 

4. Preheat the oven. 
   Heat the oven to 410°F (210°C). Line a baking tray with parchment paper. 

5. Shape the kebab. 
   Spread the meat mixture evenly onto the prepared baking tray, pressing it into an even layer about ½ inch thick. 

6. Create the traditional pattern. 
   Using a knife or dough scraper, lightly score the surface into long strips. For a more authentic presentation, press a crosshatch or grill pattern into the meat before cutting. 

7. Bake. 
   Bake for 20–25 minutes, or until the kebab is cooked through and the top is beautifully browned. 

8. Serve. 
   Cut along the scored lines and serve immediately. 

Chef’s Tip 

For an authentic Turkish-style meal, serve the hot Adana kebab on warmed lavash bread alongside buttered rice, grilled vegetables, sliced onions, and a generous spoonful of yogurt. A sprinkle of fresh parsley and a squeeze of lemon bring the dish to life.