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This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

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It was shared by john on reelsmeals. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Adana Sheet Pan Kebabs – Easy Recipe

Name: Adana Sheet Pan Kebabs – Easy Recipe
Yield: 6 servings
Ingredients: 1 red pepper, roughly chopped; 1 red onion, roughly chopped; 4 cloves garlic; 750 g lamb mince (20% fat); 2 tbsp tomato paste or pepper paste; 3 tsp pomegranate molasses; 6 tsp Turkish pepper flakes; 2 tsp sumac; 2 tsp freshly ground black pepper; salt; 100 ml tahini; 100 ml water; 0.5 juice of a lemon; 1 clove garlic, crushed; pinch of salt; flat breads; salad

A quick and easy version of the traditional Turkish Adana Kebab, perfect for a mid-week meal.

Recipe by john· Structured by ReelsMeals

From: Website(view original)

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Structured for 6 servings.

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dinner easy Turkish kebabs

Ingredients

1 red pepper, roughly chopped
1 red onion, roughly chopped
4 cloves garlic
1 7/10 lb lamb mince (20% fat)
2 tbsp tomato paste or pepper paste
3 tsp pomegranate molasses
6 tsp Turkish pepper flakes
2 tsp sumac
2 tsp freshly ground black pepper
salt
0.42 cup tahini
0.42 cup water
0.5 juice of a lemon
1 clove garlic, crushed
pinch of salt
flat breads
salad

Instructions

1
Chuck the pepper, onion and garlic into a food processor and blitz until you have a fine salsa. Pour into a sieve over a bowl. Give it a mix and then let it sit for 5 minutes to strain off the juices.
2
Pre-heat the grill to high. Pop the lamb into a mixing bowl. Add the veggies, tomato puree, pomegranate molasses, Turkish pepper flakes, sumac, black pepper and a good pinch of salt. Mix well.
3
Line and oil a 24x32 baking sheet and add the lamb mix. Spread out evenly and then shape into 6 kebabs. Make sure they are just separated then pop under the grill for 8-10 minutes or until the meat is cooked through and charred on top.
4
Whilst that cooks, whisk together the tahini, water, lemon, garlic and a pinch of salt until creamy.
5
Spoon the juices over the cooked kebabs just before serving with bread, salad and plenty of tahini dressing.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Strain the salsa

After processing the pepper, onion and garlic, let the mixture sit for 5 minutes before straining off the juices.

Separate kebabs before grilling

Shape the lamb mixture into six kebabs that are just separated.

Creamy tahini dressing

Whisk the tahini, water, lemon juice, crushed garlic and a pinch of salt until the dressing is smooth before serving.

Add juices at the end

Spoon the strained salsa juices over the cooked kebabs right before serving.

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