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Preheat your oven to 225°C (437°F).

In a large mixing bowl, combine the ground lamb, grated onion (with juice squeezed out), and finely minced lamb fat.

Season the lamb mixture generously with Aleppo pepper, cumin, and salt. Mix all ingredients thoroughly by hand until the pepper and fat are well-imbued throughout the meat, showing visible chunks of pepper and fat.

Lightly oil a large sheet tray. Transfer the seasoned lamb mixture onto the oiled sheet tray and spread it out evenly across the surface.

Using a spatula or scraper, portion the meat into individual kebab shapes directly on the sheet tray.

Place the green peppers and small tomatoes (on the vine) onto the sheet tray alongside the formed kebabs. Drizzle additional oil over the peppers and tomatoes.

Place the sheet tray into the preheated oven and bake for approximately 15 minutes.

While the kebabs are baking, prepare the Ezmé Salad: In a bowl, combine finely chopped red onion, tomatoes, and parsley. Mix well.

Prepare the Sumac Onions: In another bowl, combine finely chopped red onion and parsley. Add sumac and squeeze fresh lemon juice over the mixture. Mix thoroughly.

After 15 minutes of baking, remove the sheet tray from the oven. To achieve a nice char, place the sheet tray back into the oven under the broiler for a few minutes, watching carefully to prevent burning.

Remove the sheet tray from the oven. Gently press lavash bread onto the hot kebabs on the tray, allowing it to absorb some of the juices.

Serve the Sheet Pan Adana Kebap immediately with the Ezmé Salad, Sumac Onions, juice-soaked lavash bread, and a dollop of yogurt.


Preheat your oven to 225°C (437°F).

In a large mixing bowl, combine the ground lamb, grated onion (with juice squeezed out), and finely minced lamb fat.

Season the lamb mixture generously with Aleppo pepper, cumin, and salt. Mix all ingredients thoroughly by hand until the pepper and fat are well-imbued throughout the meat, showing visible chunks of pepper and fat.

Lightly oil a large sheet tray. Transfer the seasoned lamb mixture onto the oiled sheet tray and spread it out evenly across the surface.

Using a spatula or scraper, portion the meat into individual kebab shapes directly on the sheet tray.

Place the green peppers and small tomatoes (on the vine) onto the sheet tray alongside the formed kebabs. Drizzle additional oil over the peppers and tomatoes.

Place the sheet tray into the preheated oven and bake for approximately 15 minutes.

While the kebabs are baking, prepare the Ezmé Salad: In a bowl, combine finely chopped red onion, tomatoes, and parsley. Mix well.

Prepare the Sumac Onions: In another bowl, combine finely chopped red onion and parsley. Add sumac and squeeze fresh lemon juice over the mixture. Mix thoroughly.

After 15 minutes of baking, remove the sheet tray from the oven. To achieve a nice char, place the sheet tray back into the oven under the broiler for a few minutes, watching carefully to prevent burning.

Remove the sheet tray from the oven. Gently press lavash bread onto the hot kebabs on the tray, allowing it to absorb some of the juices.

Serve the Sheet Pan Adana Kebap immediately with the Ezmé Salad, Sumac Onions, juice-soaked lavash bread, and a dollop of yogurt.
