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Adana Sheet Pan Kebabs

Recipe by johnAdded 5 February 2026.

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

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Adana Sheet Pan Kebabs by john, a frame from the original video

Method

  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.

    Kitchen notes · Added by ReelsMeals: The vegetables form a fine salsa and their juices have drained. Let the mixture strain before adding it to the lamb.

  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.

    Kitchen notes · Added by ReelsMeals: The lamb mixture is evenly seasoned. Mix until the vegetables and seasonings are distributed throughout.

  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.

    Kitchen notes · Added by ReelsMeals: The kebabs are cooked through and charred on top. Separate the shaped kebabs on the tray so they cook evenly.

  4. Whilst that cooks, whisk together the tahini, water, lemon, garlic and a pinch of salt until creamy.

    Kitchen notes · Added by ReelsMeals: The tahini dressing is creamy. Whisk until the water is fully incorporated.

  5. Spoon the juices over the cooked kebabs just before serving with bread, salad and plenty of tahini dressing.

Tips while you cook

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.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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john made this.

The recipe comes from john. ReelsMeals wrote it down from that page. Check the original if something looks off, and for anything about allergens.

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