Adana Kebab Bombs Recipe

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.

Prep Time 2.5 hrs

Cook Time 15 mins

Total Time 2 hrs 45 mins

Cooking Method: Indirect Heat

Cuisine: Middle Eastern BBQ

Courses: Appetizers, Dinner, Snacks

Difficulty: Intermediate

Cooking Temp: 200 C

Servings: 12

Estimated Cost: 12

Calories: Approximately 250 per bomb

Best Season: Suitable throughout the year

Ingredients

For the Adana Meatballs:

500 Grams Lamb mince
1.5 Tbsp Adana kebab seasoning (Or Doner Seasoning)
1 Egg (For binding)
2 Tbsp Breadcrumbs

For the Spicy Chilli Yogurt Centre:

3 Tbsp Greek yogurt
1 Tbsp Chilli sauce (Mild, medium, or hot depending on preference)
1 Tsp Garlic powder

For the Pita Dough Shells:

250 Grams Plain flour
1 Tsp Salt
1 Tsp Baking powder
1 Tbsp Olive oil
150 Ml Warm water (Add gradually to form a soft dough)

For Garnish and Serving:

1 Tsp Black sesame seeds or sumac (Optional)
2 Tbsp Sriracha mayo (For drizzling)
100 Ml Garlic yogurt or chilli sauce (For dipping)

Instructions

1
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.
2
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.
3
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).
4
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.
5
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.
6
Step 6: Serve and Impress
- Drizzle with sriracha mayo.
- Serve with garlic yogurt or chilli sauce for dipping.

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.

Keywords: Adana kebabs, spicy meatballs, lamb recipe, BBQ recipe, stuffed kebabs, pita dough recipe, backyard BBQ, grilled meatballs

Read it online: https://www.smokeandsear.world/BBQ-recipes/adana-kebab-bombs-recipe/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.