Middle Eastern Kebabs guide. Middle Eastern grilling spans centuries and dozens of cultures. Key dish: Adana kebab (spiced lamb mince), shish kebab (cubed meat), kofte (meatballs), shawarma. Complete guide with techniques and sides.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Luis Quintero on Pexels
Middle Eastern Kebabs: Adana kebab (spiced lamb mince), shish kebab (cubed meat), kofte (meatballs), shawarma. Flat metal skewers, charcoal, warm spice blends (cumin, coriander, sumac).
Middle Eastern grilling spans centuries and dozens of cultures. Kebabs (kofte, shish, adana) are the centrepiece — ground or whole meat seasoned with warm spices and grilled over charcoal. The charcoal is as important as the meat.
Adana kebab (spiced lamb mince), shish kebab (cubed meat), kofte (meatballs), shawarma
Flat metal skewers, charcoal, warm spice blends (cumin, coriander, sumac)
Flatbread, hummus, baba ghanoush, tabbouleh, pickled turnips, garlic sauce (toum)
The flat metal skewers conduct heat into the centre of the meat. For adana kebab, knead the mince until sticky, mould around the skewer, and grill close to the coals. The fat content is critical — use 20-30% fat lamb mince for juicy results.
Get precise cooking times for any meat, cut, and method. Never over-cook or under-cook your BBQ again.
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Middle Eastern grilling spans centuries and dozens of cultures. Kebabs (kofte, shish, adana) are the centrepiece — ground or whole meat seasoned with warm spices and grilled over charcoal.