This Adana kebab traybake is my lazy version of the classic Turkish Adana kebab – all the flavour, zero skewers. It’s smoky, spicy, savoury and ridiculously easy, which makes it perfect for a weeknight dinner, meal prep, or an impressive sharing platter for guests.
Instead of shaping individual kebabs, the seasoned meat is pressed into a thin, even layer on a tray and baked in the oven until sizzling. You still get that signature Adana taste: chilli, paprika, cumin, garlic, and onion, all bound into a juicy mince mixture with enough fat to stay tender. Slice it into strips or squares, pile onto flatbread or rice, and serve with sumac onions, yoghurt, and salad. It’s the kind of traybake you’ll want to make on repeat.
Why You’ll Love This Recipe
- No skewers, no grill: All the Adana vibes with simple oven baking.
- One tray, minimal dishes: Meat, veg and juices all cook together.
- Customisable heat: Make it mild or properly spicy.
- Perfect for sharing: Slice and serve straight from the tray with sides.
To Serve
- Warm flatbreads or pita
- Cooked rice or bulgur
- Yoghurt or garlic yoghurt sauce
- Sumac onions (thinly sliced onion, parsley, sumac, lemon, salt)
- Fresh herbs like parsley or coriander
- Lemon wedges
Ingredients
Method
- Instructions
- Prep the Mince Mixture
- In a large bowl, add the mince.
- Grate the onion on the fine side of a grater, then squeeze out most of the liquid with your hands or a cloth – you want the flavour, not excess water.
- Add grated onion, minced garlic, tomato paste, coriander powder, salt, paprika, cumin, black pepper, coriander leaves, and ghee/oil to the bowl.
- Using your hands, knead the mixture for 3–4 minutes until it becomes sticky and cohesive. This helps it hold together and mimic proper Adana texture.
- Spread on the Tray
- Preheat your oven to 220°C (200°C fan).
- Line a medium baking tray with baking paper, or lightly oil it.
- Transfer the mince mixture onto the tray. With slightly damp hands or an oiled spatula, press it out into a thin, even layer, about 1–1.5 cm thick.
- You can lightly score the surface into strips or squares to make it easier to portion after baking.
- Add the Veg
- Scatter onion wedges, potato pieces, and tomatoes around (and slightly on top of) the mince.
- Drizzle the veg with olive oil and season with a pinch of salt and pepper.
- Bake
- Place the tray in the middle rack and bake for 15–18 minutes, until the meat is cooked through and sizzling around the edges.
- For extra char and that “grilled” vibe, switch to grill/top heat for an additional 3–5 minutes, watching closely so it doesn’t burn. The top should get nicely browned and slightly crisp in spots.
- Rest and Slice
- Remove the tray from the oven and let the kebab rest for 5 minutes. This helps the juices settle so it slices cleanly.
- Cut into long strips or squares using a knife or spatula.
Notes
How to Serve Adana Kebab Traybake
- Pile strips of kebab onto warm flatbreads, add onions, herbs, yoghurt and roll into wraps.
- Serve over rice or bulgur with roasted veg from the tray on the side.
- Drizzle with lemon juice and add a spoon of chilli or garlic yoghurt for extra flavour.
Tips for the Best Traybake Adana
- Fat is key: Use mince with fat, or add yogurt and oil to the mix for it to stay juicy.
- Knead well: Mix until the mince turns sticky – that’s when you know it will hold.
- Thin, even layer: Too thick and it won’t cook evenly; too thin and it might dry out. Aim for 1–1.5 cm.
- High heat + quick cook: Start hot so the outside browns while the inside stays moist.
- Don’t skip the rest: A few minutes out of the oven keeps it juicy when you cut it.
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