Adana kebabs from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 237) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt with cucumber and mint (Tzatzıkı / Cacık); Turkish shepherd's salad (Çoban salatası); Grilled onion salad with pomegranate and sumac

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for a couple of hours. Can substitute the book's "Orzo rice (Şehriyeli pilav)", nan bread, taboon bread, or flatbreads for white rice; and the book's "Yogurt with cucumber and mint (Tzatzıkı / Cacık)" for Greek yogurt.

  • ellwell on March 19, 2024

    These were good but very much like every other lamb kebab/burger I have made. I also made the onion salad and the yougurt sauce to go along with it which was a delirious combination. We cooked them on the grill and they kept falling off the skewers. Next time I would cook them on the Blackstone or a grill pan and skip the skewers. It would also give them a better sear.

  • jenburkholder on May 30, 2022

    We enjoyed these. Served with pitas, potato salad, tzatziki, the grilled onion salad, and broccoli. Half were made with Impossible and half with meat. Although the flavor was good, the kneading felt very unnecessary, and didn’t seem to impact the final product.

  • TrishaCP on November 01, 2021

    These weren’t on the agenda for the weekend originally, but I had ordered ground lamb that arrived partially frozen and needed to use it up. Wow, so glad that happened since these tasted absolutely amazing. I needed to use 2 lbs of meat instead of the 1 1/2 lbs called for, so I added another garlic clove and bumped up the spices. (I used half Aleppo pepper and half Marash.) I have six flat metal skewers, so made six larger kebabs and grilled until they looked cooked. Served with flatbread and the book’s cacik recipe.

  • Acarroll on October 29, 2021

    Delicious. Made vegan by using Impossible meat.

  • imaluckyducky on July 21, 2021

    5 stars. Really delicious kabobs. Definitely works better on a grill or grill pan vs a broiler.

  • Lsblackburn1 on July 20, 2021

    Very tasty kabobs. Simple to make with great flavors. Served on flatbread.

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