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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.

Cooking Method
Difficulty Intermediate
Time
Prep Time: 2 hrs Cook Time: 15 mins Total Time: 2 hrs 15 mins
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.

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.