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traybake kebabs

Easy Tray Bake Adana Kebabs

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: turkish
Ingredients Method Notes

Ingredients
  

  • Ingredients Serves 3–4
  • For the Adana Kebab Mince
  • 500 g mince of your choice
  • 1 small onion very finely grated and squeezed of excess juice
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • finely chopped red pepper
  • 1 ½ tsp salt
  • 1 ½ tsp smoked paprika
  • 1-2 tsp sumac powder
  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • ½ tsp black pepper
  • 2 tbsp finely chopped fresh coriander
  • 1-2 tbsp olive oil
  • For the Traybake & Veg
  • 1 red onion cut into wedges
  • 2 large potatoes cut into wedges
  • 2 medium tomatoes sliced or cut into chunks
  • 1 –2 tbsp ghee/ olive oil
  • Pinch of salt & pepper

Method
 

  1. Instructions
  2. Prep the Mince Mixture
  3. In a large bowl, add the mince.
  4. 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.
  5. Add grated onion, minced garlic, tomato paste, coriander powder, salt, paprika, cumin, black pepper, coriander leaves, and ghee/oil to the bowl.
  6. 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.
  7. Spread on the Tray
  8. Preheat your oven to 220°C (200°C fan).
  9. Line a medium baking tray with baking paper, or lightly oil it.
  10. 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.
  11. You can lightly score the surface into strips or squares to make it easier to portion after baking.
  12. Add the Veg
  13. Scatter onion wedges, potato pieces, and tomatoes around (and slightly on top of) the mince.
  14. Drizzle the veg with olive oil and season with a pinch of salt and pepper.
  15. Bake
  16. Place the tray in the middle rack and bake for 15–18 minutes, until the meat is cooked through and sizzling around the edges.
  17. 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.
  18. Rest and Slice
  19. Remove the tray from the oven and let the kebab rest for 5 minutes. This helps the juices settle so it slices cleanly.
  20. 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.