Beef Adanas with Red Bell Pepper and Red Onion Salad

Adanas are minced meat kebabs, named for the Turkish city, Adana. Made with spices, parsley, and garlic, they are typically served with pita bread and onion salad.

Wine Pairing: 2012 Two Ponds Cabernet Sauvignon


  • 1 lemon
  • ¼ English cucumber
  • 1 red bell pepper, divided
  • 1 red onion, divided
  • 2 cloves garlic, divided
  • ⅙ bunch mint
  • ⅙ bunch parsley, divided
  • 2 tablespoons red wine vinegar
  • 12 ounces ground beef
  • 1 tablespoon za’atar
  • ¼ cup nonfat Greek yogurt
  • 2 na’ans

What You Need At Home

  • large pan
  • 2½ tablespoons olive oil
  • kosher salt
  • black pepper


1. Prepare Ingredients

Zest lemon, then halve. Rinse cucumber and mince. Rinse red bell pepper, halve lengthwise, and discard seeds. Cut ½ into 1-inch pieces and mince remainder. Peel onion and halve. Mince ½ and thinly slice remainder. Mince garlic. Rinse mint and parsley and pick leaves, discarding stems. Finely chop ½ parsley.

2. Dress Vegetables

In a medium bowl, combine red wine vinegar and 2 tablespoons olive oil. Taste and add salt and pepper as needed. Add 1-inch red bell pepper pieces and sliced onion. Toss to coat and set aside.

3. Make Adanas

Pat beef dry with paper towel. In a large bowl, combine lemon zest, minced bell pepper, minced onion, half of garlic, beef, and za’atar. Season generously with salt and pepper. Using your hands, mix until well combined, then form into 8 equal patties.

4. Cook Adanas 

Heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add adanas and cook until browned on outside and slightly pink inside, 2-3 minutes per side. Remove from pan and set aside.

5. Make Yogurt Sauce

While adanas cook, in a small bowl, combine juice of 1 lemon, cucumber, remaining garlic, chopped parsley, and Greek yogurt. Taste and add salt and pepper as needed. Place na’an in toaster to warm through, about 5 minutes.

6. Plate Adanas 

Add whole mint and parsley leaves to red bell pepper and onion in bowl. Toss to coat. Divide na’an between 2 plates and divide onion salad evenly on top. Add adanas, spoon over yogurt sauce, and serve.


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