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Turkish Pilaf & Adana Kebab

This Turkish Bulgur Pilaf and Adana Kebab makes for a delicious, balanced dinner that’s easy to put together any night of the week. The bulgur is hearty and packed with fiber, while the lamb kebabs are juicy, spiced, and full of flavor. Serve it with yogurt sauce and fresh herbs for a meal that feels both satisfying and fresh.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

BULGUR PILAF

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • ½ red bell pepper, finely chopped
  • 1 Roma tomato, finely grated
  • ½ yellow onion, finely grated
  • 1 ½ cups pilavlik bulgur, coarse #3
  • 2 ½ cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon paprika

ADANA KEBAB

  • 1 pound ground lamb
  • 1 red bell pepper, finely chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons paprika
  • 1 ½ teaspoons salt, or to taste
  • 1 teaspoon red chili flakes or Aleppo pepper
  • ½ teaspoon black pepper

YOGURT SAUCE

  • ½ cup plain whole milk yogurt
  • ¼ cup mayonnaise
  • ½ teaspoon finely minced garlic
  • ½ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried mint

RED ONION SALAD

  • ½ red onion, thinly sliced
  • 1 ½ tablespoons parsley, finely chopped
  • ¾ teaspoon sumac
  • Sprinkle of salt
  • Drizzle of olive oil

FOR SERVING

  • Pickled cabbage
  • Lettuce
  • Roasted or pickled green chili

Instructions 

BULGUR PILAF

  1. Rinse the bulgur a few times until the water runs clear, then drain well.
  2. In a pot over medium heat, heat the olive oil and butter. Add the minced garlic and tomato paste, and sauté for 1–2 minutes until fragrant and deepened in color.
  3. Add the finely chopped bell pepper, grated tomato, and onion puree. Sauté for another 2–3 minutes until softened and most of the moisture cooks off.
  4. Add the bulgur and stir to coat in the tomato mixture. Continue to sauté for 1–2 minutes to lightly toast the grains.
  5. Pour in the chicken broth, then season with salt and paprika. Stir to combine.
  6. Bring to a boil, then reduce to low heat, cover, and simmer for 20–25 minutes.
  7. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

ADANA KEBAB

  1. In a large bowl, combine the ground lamb, red bell pepper, minced garlic, paprika, salt, Aleppo pepper, and black pepper. Mix until fully combined.
  2. Transfer the mixture onto a baking tray lined with parchment paper and flatten it out evenly into a large square or rectangle, about ½ inch thick.
  3. Using a spatula, divide the meat into long individual kebabs.
  4. Use the edge of the spatula, the back of a butter knife, or a chopstick to press lines halfway down along each kebab to mimic the traditional Adana kebab pattern.
  5. Air fry at 425°F for 12 minutes or until cooked through and lightly charred on the edges.

YOGURT SAUCE

  1. In a small bowl, whisk together yogurt, mayonnaise, finely minced garlic, black pepper, thyme, oregano, and mint until smooth and creamy.

RED ONION SALAD

  1. Toss together sliced red onion, parsley, sumac, salt, and a drizzle of olive oil until evenly coated.

TO SERVE

  1. Plate the bulgur pilaf alongside the Adana kebabs.
  2. Add the yogurt sauce, red onion-parsley mix, pickled cabbage, lettuce, and roasted or pickled green chili on the side.

Notes

Q: Can I use ground beef instead of lamb for the Adana kebab?
A: Absolutely! You can use ground beef or a 50/50 blend of beef and lamb for a milder flavor that still stays juicy.
Q: How do I get that charred, smoky flavor without grilling?
A: The air fryer gives great color! For extra char, broil the kebabs for 1–2 minutes at the end.
Q: Can I make the bulgur pilaf ahead of time?
A: Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to bring back moisture.
Q: What kind of bulgur should I use?
A: Use medium or coarse bulgur (#2 or #3 grind). Fine bulgur cooks too fast and turns mushy — it’s better for tabbouleh.
Q: Where can I find bulgur?
A: Bulgur is often sold in the grain or rice aisle of most large grocery stores. For the best selection, check a local Turkish, Middle Eastern, or Mediterranean grocery store — they’ll usually have multiple grinds. You can also order it online: Buy bulgur here.

Did You Make This Recipe?

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