Adana Kebab Airfryer Style

Name: Adana Kebab Airfryer Style
Total time: 25 min
Cuisine: Turkish
Ingredients: 150g ground lamb; 1 small garlic clove, minced; 1/2 tsp red pepper flakes; 1/2 tsp paprika; 1/4 tsp cumin powder; 1/4 tsp sumac; Salt and black pepper to taste; 1 tsp olive oil; Flatbread and sliced onions for serving

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25 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Ground lamb Ground beef with a similar fat content
Sumac A small amount of lemon zest for a similar tart note
Red pepper flakes Cayenne pepper, using less for a milder result

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein23 g

Carbohydrates5 g

Fat26 g

Fiber 1 g · Sugar 1 g · Sodium 450 mg

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A deliciously spiced Turkish Adana kebab made easy and healthier using an airfryer. This recipe captures the authentic flavors with a crispy exterior and juicy interior.

Turkish

Steps

In a bowl, combine ground lamb, minced garlic, red pepper flakes, paprika, cumin, sumac, salt, and pepper. Mix well until all spices are evenly incorporated.
Form the mixture into a long, thin kebab shape about 6 inches long.
Brush the kebab lightly with olive oil to help it crisp in the airfryer.
Preheat the airfryer to 180°C (350°F) for 3 minutes.
Place the kebab in the airfryer basket and cook for 12-15 minutes, turning halfway through, until cooked through and slightly charred on the edges.
Serve hot with warm flatbread and sliced onions. Optionally, garnish with fresh parsley or a squeeze of lemon juice.

Tips for Adana Kebab Airfryer Style

A cohesive mixture should hold together when shaped; if it feels loose, avoid overhandling, which can make the kebab dense.
The kebab is ready when the center is no longer pink and the outside has browned spots; a very thin shape can cook faster than expected.
Warm flatbread and sliced onion make a simple serving; parsley or lemon adds a fresh contrast to the lamb and spices.

Drink pairing

A medium-bodied red like a Syrah
Its peppery fruit complements the lamb and warm spices without overwhelming the kebab.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the kebab is done?

Look for browned, slightly charred patches outside and a center that is no longer pink. Cooking time can vary with the kebab's thickness and air fryer.