Bold and smoky Adana-spiced kebab balls stuffed with molten chilli yogurt and wrapped in a golden pita shell. Perfect for BBQs, parties, or when you want to spice up your mealtime.
Adana Kebab Bombs Recipe
Ingredients
For the Adana Meatballs:
For the Spicy Chilli Yogurt Centre:
For the Pita Dough Shells:
For Garnish and Serving:
Instructions
-
Step 1: Prepare the Spicy Chilli Yogurt Centres
- Mix Greek yogurt, chilli sauce, and garlic powder in a small bowl.
- Spoon out teaspoon-sized dollops onto a parchment-lined tray.
- Freeze for 2 hours or until fully solid.
-
Step 2: Make the Adana Meatballs
- Combine lamb mince, Adana seasoning, egg, and breadcrumbs in a bowl.
- Mix until sticky and well combined.
- Divide the mixture into 12 equal portions.
- Flatten each portion into a disc, place a frozen yogurt dollop in the centre, and wrap the meat around it. Seal tightly to form a smooth ball.
- Chill the meatballs for 30 minutes to firm up.
+1 photos -
Step 3: Make the Pita Dough
- Mix flour, salt, and baking powder in a bowl.
- Add olive oil and warm water gradually, kneading into a soft dough.
- Knead for 5-7 minutes until smooth, then divide into 12 pieces.
- Roll each piece into a disc (10-12cm wide, 3mm thick).
-
Step 4: Assemble the Inferno Adana Bombs
- Place a meatball in the centre of each dough disc.
- Pull the dough edges up around the meatball and pinch at the top to seal.
- Gently roll in your hands to smooth the dough.
-
Step 5: Cook on the Kamado Joe
- Preheat your Kamado Joe to 200°C with an indirect heat setup.
- Place the bombs seam-side down on a greased tray or directly on the grill grate.
- Brush with butter and sprinkle with sesame seeds or sumac.
- Grill for 12-15 minutes, rotating halfway, until the dough is golden and the meat reaches an internal temperature of 75°C.
-
Step 6: Serve and Impress
- Drizzle with sriracha mayo.
- Serve with garlic yogurt or chilli sauce for dipping.
+1 photos
Equipment
Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!
Note
Want extra spice? Use a hotter chilli sauce or add chopped fresh chillies to the yogurt centre.
These can also be baked in a conventional oven at 200°C for about 15 minutes.
For ease on the day, prepare the meatballs and yogurt centres in advance and assemble just before cooking.
Adana kebabs, spicy meatballs, lamb recipe, BBQ recipe, stuffed kebabs, pita dough recipe, backyard BBQ, grilled meatballs
