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Turkish Adana Kebab and Rice

Experience a taste of Turkey with this mouth-watering Adana Kebab recipe. Juicy, spiced lamb kebabs are paired with Tilda's Pure Basmati Rice, and served with charred, seasoned vegetables for the ultimate crowd-pleasing dish. Ideal for a weekend feast or special gathering.

  • 120+ Minutes
  • Hard
  • Serves 4-6

This recipe uses:

Pure Basmati Rice 1kg

Where to buy

(Or, try it with: Pure Basmati Rice 5kg )

Turkish Adana Kebab and Rice

Method

Ingredients

Ingredients

  • For saffron rice
  • 1 cup Tilda Pure Basmati rice (rinsed)
  • ½ onion (chopped)
  • 4 garlic cloves (chopped)
  • 1 tsp salt
  • 1.5 cups water
  • 1 bouillon cube
  • ¼ tsp saffron
  • ½ cup hot water for saffron
  • ¼ c up vegetable o il
  • Chopped parsley
  • 2 green chillies
  • For white rice
  • 1 cup Tilda Pure Basmati rice (Rinsed)
  • 1 tsp salt
  • 1 tbsp oil
  • 1.5 cups water
  • For Grilled Vegetables:
  • 2 r ed capsicum/bell peppers
  • 2 y ellow capsicum/bell peppers
  • 2 red onions
  • 1 eggplant, halved lengthwise, then thick semicircles
  • 2 zucchini, thick slices on diagonal
  • 2 bunches asparagus, ends trimmed
  • For Turkish adana kebab
  • 1kg lamb mince
  • 1 tbsp salt
  • 1 tbsp chilli powder
  • 1 tsp paprika
  • 1 tsp sumac
  • 3 garlic cloves (chopped)
  • 3 g reen chillies (chopped)
  • 2 onions (chopped & drained)
  • 1 red bell pepper (chopped)
  • 1 tsp tomato puree
  • 1 tsp cayenne pepper
  • 1.5 t sp c umin powder
  • 2 tsp coriander powder
  • Handful of coriander (chopped)
  • For marinade
  • 3 tbsp extra virgin olive oil
  • 1 tsp each salt and pepper
  • 3 cloves garlic, minced
  • Garnish with fresh parsley (chopped)
  • ½ tsp sumac

How to make Turkish Adana Kebab and Rice

  1. For adana kebab: In a large bowl, combine the lamb mince with salt, chilli powder, paprika, sumac, cumin, coriander, cayenne pepper and tomato purée. Mix thoroughly.

  2. In a food processor, blend the bell pepper, onions, green chillies, and garlic into a coarse mix. Drain the excess moisture using a muslin cloth.

  3. Add the vegetable mixture and chopped coriander to the mince. Mix well and ensure there’s no extra moisture.

  4. Cover and refrigerate for at least 30 minutes, ideally 3–4 hours.

  5. Wet your hands and shape the kebab mixture onto skewers

  6. Grill over charcoal for 15–20 minutes, turning frequently. Alternatively, bake at 180°C or cook on a skillet, flipping regularly. Avoid overcooking.

  7. For saffron rice: Grind the saffron and steep it in ½ cup of hot water.

  8. In a pot, heat the oil and sauté the chopped onion until translucent.

  9. Add the garlic and cook briefly. Pour in water, the saffron infusion, and crumble in the bouillon cube. Bring to a boil.

  10. Stir in the rinsed rice and salt. Allow the mixture to boil until water begins to evaporate.

  11. Add parsley and green chillies, cover, and reduce the heat to low. Cook for 7 minutes.

  12. For the white rice: follow our How To Cook Basmati guide - https://www.tilda.com/how-to/how-to-cook-basmati-rice/

  13. For grilled vegetables: Preheat oven to 200°C and arrange racks in upper and lower thirds.

  14. Place all chopped vegetables and garlic in a baking tray. Drizzle with olive oil and season with salt, pepper, and sumac.

  15. Toss well by hand.

  16. Bake for 20–25 minutes, flipping vegetables and rotating pans halfway through.

  17. Cook until vegetables are tender with crisp, browned edges.

  18. Garnish with chopped parsley.

  19. Serve two Adana kebabs over a mix of saffron and white rice. Add a generous side of grilled vegetables. Garnish the entire plate with fresh chopped coriander.

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