Growing up in Türkiye, our holiday tables looked a little different than the ones we have here in the US. Kebabs were always on the menu, but whenever my mom wanted to make something special, she made these ground beef stuffed onions, or soğan dolması as we call it.

It has been years since I last made them, but seeing their recent popularity on social media made me pull out my mom’s handwritten notes and bring this recipe back to life.

Here are a few things that make this version special:

• It has roots in Turkish cooking. There are many versions of stuffed onions across the Mediterranean and the Middle East, but the Turkish style uses pomegranate molasses to give the dish a gentle, sweet-and-tangy balance.
• The ingredients are simple. Pomegranate molasses might sound unfamiliar, but most grocery stores now carry it. Everything else is a pantry staple, and I included plenty of substitutions so you can make it work with what you have on hand.
• It looks impressive, but it is easier than it seems. Once you soften the onions and get the hang of rolling them, the rest of the process is surprisingly approachable and very forgiving.

If you have never made stuffed onions before, I think you will be pleasantly surprised by how doable this dish actually is.

Ingredients You’ll Need

If you’ve been following along on social media, you’ve probably seen me testing this recipe quite a bit. As I worked through each round, I learned a few things about choosing the right ingredients.

The exact measurements are in the recipe card below, but these are the notes I kept from all that testing:

Onions: Look for onions that are firm, fresh, and heavy for their size. Yellow onions work beautifully because they naturally become sweeter as they cook, but Vidalia onions and Walla Walla onions will also work if you want an even milder flavor. Red onions are also an option, but stuffed red onions are slightly sweeter than yellow onions.

Ground beef: Fat equals flavor, so I like using 85/15 ground beef because it stays juicy and tender. If you prefer something richer, use 80/20 ground beef. 

You can also use lamb if you like, or half lamb and half beef, which is pretty traditional. If you are looking for a lighter alternative, though not traditional, ground chicken would also work, but be aware that it would have a slightly different flavor profile.

White rice: I’m using long-grain white rice here, the everyday enriched kind that you can find in most grocery stores. 

My mom always rinsed the rice under cold water until it ran clear, so I do that too, but I know some people prefer not to wash their rice, and that’s perfectly fine.

Some people soak their rice before using it, which helps it cook a little faster, but since we are using a rather small amount, I do not think that it is necessary. 

Alternatively, medium bulgur wheat can be a good substitute for rice. It would have a distinct earthy flavor profile, but it would still be delicious.

Pomegranate molasses: Can you make it without it? You surely can. But, should you? Absolutely not, because pomegranate molasses takes these stuffed onions to another level, giving them the signature slightly sweet-and-sour taste. So, do not skip it.

Red pepper paste: This is known as biber salçası in Turkish cooking. You can find mild or hot versions, and both work here. If you can’t find it, you can use an equal amount of tomato paste as a substitute, and it will still be delicious.

Most Middle Eastern supermarkets carry it, but if you can’t find it there, you can buy it online. I like Oncu Turkish Mild Pepper Paste, which has great depth without being overly spicy.

Spices: This part of the recipe is the most flexible, and you can get as creative as you want. I use ground cumin, dried mint, black pepper, and red pepper flakes for a little heat.

If you can’t get your hands on dried mint, you can omit using it or use a tablespoon of chopped fresh mint instead.

How to Make Stuffed Onions

If this is your first time making stuffed onions with meat, and it looks like a lot of work, let me assure you, it is not. Once you start stuffing and rolling your first couple of onions, you’ll see quickly that the whole process is actually quite simple.

Below, I am sharing every step of the process with the little things I learned from my mom and from making this Mediterranean dish over the years for my own family:

Step 1 – Prep the onions: If there’s one part to pay a little extra attention to, it’s this step. We’re trying to separate the layers in one piece as much as we can. Even if a few tear, don’t worry, they still work just fine once they’re stuffed.

Start by cutting off both ends of each onion, peeling the outer skin, and making a single straight cut down to the center without slicing all the way through. Doing this helps the layers loosen easily after boiling. Use a sharp knife here to make it easier on yourself.

Step 2 – Boil the onions: Add the onions to a large pot of water, bring it to a boil, and let it simmer for about 15 minutes.  You don’t want them overly soft, just soft enough that they don’t rip when you start separating the layers later. 

Step 3 – Let them cool and separate the layers: Spread the onions out on a plate and let them cool on the counter.

When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it. You should have about 20-22 onion layers in the end. 

As you peel off each layer, you’ll notice a thin membrane. If you have the time, remove it; it helps the onions cook more evenly and prevents any chewiness. But if you’re in a pinch, you can skip this step. I’ve made this dish plenty of times, leaving the membrane on, and it still turns out great.

As you get closer to the middle, you’ll end up with the onion cores. Don’t throw them out. We’ll use them in the filling, so put them in a large bowl.

Step 4 – Mix the filling: Preheat the oven to 400°F (204°C), and while it heats, make the filling. Add the ground beef, rice, red pepper paste, tomato paste, all of the spices and seasoning, pomegranate molasses, and parsley to the bowl with the chopped onion cores.

Using clean hands, give it a good mix so that everything is evenly combined. You’re looking for a mixture that feels slightly sticky and moist but holds together when you press it between your fingers. 

Step 5 – Roll each layer into a little stuffed onion (aka dolma): Place about 1 ½ tablespoons of filling inside each layer and roll it tightly.

Step 6 – Arrange them in the pan: I am using a 3 ½-quart cast iron skillet, but a large casserole dish would also work well. 

Place the stuffed onions in a spiral, starting from the outer edge, tucking each one right up against the next.

You want them close enough to support each other without squeezing them too tightly. In my 12-inch pan, depending on the size of my onions, I can usually fit 18-22 stuffed onions in one spiral layer.

Step 7 – Make the sauce: In a measuring cup, combine olive oil, pomegranate molasses, tomato paste, red pepper paste, garlic, salt, and boiling water. Whisk until everything dissolves. 

Pour the sauce right over the onions. You can cover the pan with foil or a large sheet of parchment paper.

Step 8 – Bake: Place the onions in the oven, covered, for about 30 minutes to soften all the way through. Then uncover the dish and let them brown and caramelize around the edges for another 20 minutes or so.

You’ll see that the remaining liquid will be thicker and reduced almost in half.

Step 9 – Finish with fresh parsley and serve: I love adding a handful of parsley at the end to brighten the entire dish. Serve your baked stuffed onions warm, with extra sauce spooned over the top.

What to Serve With Stuffed Onions

So you’ve made your beautiful stuffed baked onions. They’re tender, aromatic, and perfectly seasoned. But what should you serve alongside them to turn this into a complete meal?

Below are a few traditional and Mediterranean-inspired pairings to help you serve them the way they’re enjoyed across Türkiye:

Pair them with a cool yogurt sauce: A creamy yogurt sauce is one of the most classic pairings to dolma-style dishes. My Yogurt Dill Sauce adds a bright, herby note with lemon and fresh dill, while my Tzatziki Sauce Recipe is a classic pairing with thick Greek yogurt, cucumber, and garlic. 

Add a refreshing salad: A crisp salad never disappoints. Turkish Shepherd Salad is a traditional go-to with juicy tomatoes, cucumbers, and herbs, especially in the summer months. If you want something a bit more herby, Tabbouleh is another option with lots of fresh herbs.

Serve with rice or pilaf: To make this a little more filling, pair your stuffed onions with a starchy side dish. If you want a Turkish side, my Bulgur Pilaf is a classic, or try my Vermicelli Rice, another staple you’ll often see served alongside dishes like this in many Mediterranean restaurants. And if you want a gluten-free option, Lemon Quinoa brings a fresh, zesty note without overpowering the main dish.

How to Make Ahead, Store & Reheat 

One of the things I love most about this stuffed onion recipe is that you can make it ahead, and it tastes better the next day.  The flavors magically deepen as they sit, which makes it an ideal recipe for make-ahead dinners, holiday prep, or easy leftovers. 

Here’s how I do it:

Make Ahead: You have two make-ahead options:

• You can prepare, stuff, and roll all the onions, arrange them in your pan, and refrigerate them unbaked, without the sauce, for up to 24 hours. When you’re ready to cook, simply mix the tomato sauce, pour it over the onions, and bake as directed.
• Alternatively, you can bake them completely a day ahead. Let them cool, cover tightly, and refrigerate. Just pop them in the oven to warm thoroughly, sprinkle with fresh herbs, and serve!

Storage: Once baked, let the stuffed onions cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days. 

Reheat: Reheat the stuffed onions in a 350°F (177°C) oven, loosely covered with parchment or foil, for 10-15 minutes, or just until warmed through. You can also microwave them if needed, but the oven keeps the texture softer and more consistent.

Freezing: Stuffed onions freeze very well. Once completely cooled, place them in an airtight container and freeze for up to 2 months. For the best texture, thaw them overnight in the refrigerator, then reheat.

FAQs

Other Mediterranean Recipes You’ll Love

If these meat-stuffed onions made you curious to try more, I invite you to check out a few of my favorite recipes from the Mediterranean and Middle Eastern regions below:

• If make-ahead meat dishes are your favorite, try my Greek Lamb Meatballs for an easy dinner or a quick appetizer.
• You’ve probably seen the Doner Kebab recipe going viral on social media. It takes the century-old classic recipe and turns it into a weeknight dinner with a clever shortcut.

When I think about Thanksgiving, my mind immediately goes to the turkey, all the cozy vegetable sides, and of course, the pies. What we do not often think about is having something on the lighter side.

I first made this fall fruit salad a few years ago for a big family gathering where we had both kids and older relatives at the table. 

The pies still stole the show, but a few people quietly thanked me for having an option that felt a little lighter without taking away from the holiday spirit. I especially love it because:

• It uses a mix of everyday fall fruit like apples, pears, oranges, and pomegranates that you probably have on hand.
• The maple-citrus dressing comes together quickly and helps keep the apples and pears from browning.

Yes, there is a bit of chopping, but once everything is in the bowl, it adds something fresh to all the richer dishes on the table.

Ingredients You’ll Need

You’ll need two sets of ingredients for this festive fruit salad recipe: Mostly fall fruits for the salad and just a few basic ingredients for the dressing.

You can find the full ingredient list in the recipe card, and below are some notes from my recipe testing. 

Fruit Salad Ingredients

Apples: You can easily make this fall fruit salad with one variety of apples, but if you have it, combining two types, like Gala or Honeycrisp with Fuji, gives a way better balance of sweetness and texture. If you prefer a little tartness, you can also mix in one Granny Smith apple. There are no strict rules here, just pick apples that are firm and not overly ripe.

Pears: The same principle goes for pears as well. Bartlet and Anjou are my favorites, but any type would work. When shopping, choose pears that are ripe but still firm so they hold their shape in the salad. 

Grapes: I’m using seedless green grapes for their sweet-tart flavor, but red grapes would work as well. Go with whichever you like best, but I recommend choosing seedless grapes for the best texture in the salad. I like to cut them in half, but if they are too large, you can quarter them as well.

Oranges: Any type of oranges, Navel, Cara Cara, or even Blood Oranges would work beautifully in this autumn fruit salad recipe. You can cut them into small cubes or section them if you have a few extra minutes.

If you need a shortcut, you can also use canned mandarin oranges, but keep in mind that most brands have added sugars, so your Thanksgiving fruit salad will be sweeter. Regardless, if you go down that route, be sure to drain them well.

Kiwi: Look for kiwi that is a little soft when you press it, soft enough to be sweet, but not mushy.

Pomegranate seeds: I love adding pomegranate to this salad because it feels so festive and adds a bright, tart flavor. You can certainly de-seed it yourself, but nowadays, stores sell fresh arils ready to use, which is definitely a good time saver.

If you do not have pomegranate seeds or prefer an alternative, dried cranberries are a good substitute. The dried fruit would give a welcome chewiness and a bit more sweetness to the overall recipe.

Pecans: This is my secret ingredient. The salad tasted good the first time I tried it without pecans, but once I added them, it completely transformed the dish, taking it to a whole other level. They add the best crunch. Walnuts could work too, but pecans are my favorite here.

If you prefer a nut-free option, you can omit it or use pumpkin seeds instead.

Dressing Ingredients

The dressing for this salad is light and simple, and the best part is that it comes together in less than a minute. You will need:

Maple syrup: You can use either maple syrup or honey in this dressing. I also recommend adjusting the amount based on how sweet your fruit is. If your fruit is very sweet, you may want a little less, and vice versa.

Orange juice: I use freshly squeezed orange juice because it not only flavors the salad but also helps keep the apples and pears from browning with its acidity. You could also use store-bought orange juice, just make sure to choose one without added sugars since both the fruit and maple syrup are already plenty sweet.

Ground cinnamon: I’m using it here because it complements the fall fruits very well, but you can also use apple pie spice or pumpkin pie spice if you prefer a slightly different fall flavor.

How to Make Fruit Salad For Thanksgiving

When I first tested this recipe, I chopped all the fruit, set it in a bowl, and then mixed the dressing. The apples and pears started browning right away, which wasn’t ideal.

What worked so much better was starting with the dressing in a large bowl, then adding the fruit as I cut it. The acid in the orange juice helps slow browning and keeps everything looking fresh. So, grab a big bowl and follow along.

Step 1 – Make the dressing: Add the maple syrup, orange zest, orange juice, vanilla extract, and cinnamon to a large salad bowl, whisking until well combined.

Step 2 – Prep and add the fruit: Once the dressing is ready, start chopping the fruit. I like to start with apples and pears first so I can ensure they interact with the acid in the bowl, which slows browning. From there, you can continue with kiwi, pomegranate seeds, oranges, and grapes.

Gently toss all your fruit to coat it with the dressing.

Step 3 – Add the pecans and garnish: Right before serving, add the pecans to keep them crisp. If you want to add a little color and freshness, add a handful of torn fresh mint leaves. Give everything one last gentle toss, and it’s ready to serve.

Make-Ahead, Storage & Serving Tips

While this Thanksgiving fruit salad is always best the day it’s made, you can also prepare it in advance if you coat the fruit well with the citrus dressing. Here’s how to make it ahead, store it, and serve it so it still tastes fresh:

Make ahead: You can prepare this fruit salad 2-3 days in advance, which is especially helpful for busy holiday cooking. Just be sure your apples and pears are well coated in the citrus dressing, as the orange juice helps prevent them from browning. I also keep the pecans separate until right before serving so they don’t get soggy.

Storage: You can store leftovers in an airtight container in the refrigerator. It will taste its best within the first 2-3 days. If the fruit looks a little soft after it’s been in the fridge, a squeeze of fresh orange juice or lemon juice, or a small drizzle of maple syrup or honey, brightens it back up.

Freezing: I do not recommend freezing fruit salad. The fruit becomes mushy once thawed and loses its fresh texture.

Expert Tips for Perfect Fruit Salad for Your Thanksgiving Table

Slightly ripened fruit works best: When shopping for this recipe, take a few minutes to pick fruit that’s ripe but not overly soft. You want that sweet-juicy moment when you bite in, without the fruit turning mushy once everything is mixed.

Coat apples and pears in citrus right away: Apples and pears oxidize quickly, so I always mix the orange dressing in the bottom of the bowl first, then add the apples and pears. The citrus coats the fruit the moment it goes in, keeping it fresh.

Cut the fruit into equal sizes: Aim for roughly ½-inch bite-sized pieces so the salad feels balanced and you get a little bit of everything in each bite.

Add pecans right before serving: Pecans soften if they sit in the dressing too long, so add them in at the end. If you have a few extra minutes and want to take this fall fruit salad recipe up a notch, toast your pecans in a dry pan for a few minutes to bring out more of their earthy flavors.

Use a mix of seasonal colors and textures: It’s optional, but I really encourage you to play with different varieties of fruit. For example, instead of sticking to one type of orange, try using both a Navel and a Cara Cara. You can do the same with apples and pears. It gives the salad a nicer mix of textures and a little more interest in every bite.

Chill before serving: Refrigerating the salad for 10-15 minutes before serving is optional, but it makes this fruit salad even more refreshing.

Serve in small jars: When I make this for Thanksgiving or Friendsgiving, I like to spoon it into little jars, almost like jam jars. It makes it easier because it is already portioned out. Plus, your guests won’t have to worry about it getting lost on a crowded plate.

What to Serve It With

This autumn fruit salad is versatile and pairs well with so many things, whether you’re serving it to kids, having it for breakfast, or adding it to a holiday spread. Here are a few ideas:

• If you’re serving this to kids, you can add my Fruit Dip Recipe on the side. It makes the salad feel more like a treat and is always a favorite with little ones.
• You can also spoon some fruit salad over a bowl of  Vanilla Yogurt for a quick breakfast or snack. 
• And if you want to take things up a notch for the holidays, serve the fruit salad with a dollop of my light and airy Maple Whipped Cream. It adds just the right touch of sweetness, making the whole dish feel extra special.

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Other Fruit Salads You Might Like

If you enjoyed this Thanksgiving fruit salad, here are a few more fresh and delicious fruit salads I think you’ll love:

• If you want something light to enjoy in the mornings, my Breakfast Fruit Salad is a simple recipe you can also make ahead. It’s easy to make and perfect for quick breakfasts or weekend brunch.
• For something more festive, my Christmas Fruit Salad includes a mix of seasonal fruit tossed in a similar maple-citrus dressing. It’s a great way to add a pop of festive color to your Christmas celebrations.

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Thanksgiving Fruit Salad Recipe

A crowd pleaser, this Thanksgiving Fruit Salad is a lighter addition to your dessert lineup made with fall fruits like apples, pears, oranges, and pomegranate arils. No cooking required and comes together quickly.

Course Vegan side dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 2 tablespoons maple syrup or honey
• 1 teaspoon orange zest
• ½ cup orange juice freshly squeezed
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon or apple spice

For the fruit:

• 2 medium apples cut into cubes ~ 3 cups
• 2 medium pears cut into cubes ~ 3 cups
• 1 cup seedless green grapes cut in half
• 1 cup pomegranate arils
• 2 oranges cut into small pieces ~ 2 cups
• 1 kiwi cut into cubes ~ ½ cup
• 1 cup pecans or walnuts

Optional Garnish:

• A handful of fresh mint leaves torn

Instructions

• To make the dressing, mix together maple syrup, orange zest, orange juice, vanilla extract, and cinnamon in a large bowl until combined.
• Add in the cubed apples and pears to the bowl and give it a quick toss to ensure they are coated with the dressing (aka the acid in the orange juice) to prevent browning.
• Then add in the grapes, pomegranate arils, oranges, and kiwi to the bowl. Toss to combine.
• When ready to serve, add the pecans and toss. If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields about 8-9 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
• Make Ahead: You can make this recipe a day (or two) in advance. Just follow the recipe as written (except adding the pecans and mint garnish), place in an airtight container, and store it in the fridge. When ready to serve, transfer it to a serving platter and garnish with pecans and fresh mint leaves, if using.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 361mg | Fiber: 6g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 1mg

If you’ve ever hosted a holiday dinner, you know the struggle: one guest wants turkey, another is vegetarian, and someone else is vegan (and gluten-free, of course). You need a dish that can compete with turkey while meeting all the dietary requirements.

That’s where this Quinoa Stuffed Acorn Squash recipe comes in. I came up with it when my best friend showed up with her new boyfriend to last year’s Thanksgiving dinner, who happens to be vegan. And let me tell you, it served its purpose.

It worked beautifully as a plant-based holiday main dish for him, while the rest of the crowd enjoyed it as a side dish with turkey. The good news is that you can serve it warm, at room temperature, or cold, making it a no-fuss recipe that checks all the boxes.

Ingredients You’ll Need

This is one of those recipes that includes all the best festive fall ingredients. The full list with exact amounts is in the recipe card below, but here are a few helpful notes from my recipe testing:

Acorn squash: While it may be available year-round in most grocery stores, it is at its peak in the fall and winter months. To choose the best squash, look for a mix of dark green and orange skin colors that look slightly dull (not shiny). It should feel firm and heavy. You can use traditional green acorn squash or try white, golden, or even carnival squash. 

Quinoa: Use the type of quinoa you prefer, such as white, red, black, or a mix of all three. You can cook quinoa on the stove, make microwave quinoa, or even make pressure cooker quinoa for a hands-off method. If you are not a fan of quinoa, you can swap it with cooked wild rice, farro, or couscous.

Apples:  I love using Fuji apples here, but Gala and Honeycrisp also work. If you like a tangier bite, go for Granny Smith. You can also swap the apples for pears for a sweeter bite.

Dried Fruit: I prefer dried cranberries for this recipe, but I like to chop them so they are easier to chew. You can also mix it up with other dried fruits, such as chopped apricots or dates.

Nuts: Pecans are my favorite here, but you can use walnuts, almonds, or whichever nut you prefer. 

For a nut-free option, try toasted pumpkin seeds or sunflower seeds. I usually opt for roasted nuts for extra flavor, but raw ones also work well.

Herbs: I am using fresh parsley, but you can also add other fresh holiday herbs like thyme, sage, or rosemary. During the fall, stores like Trader Joe’s often have holiday herb bundles, and they work perfectly here.

How to Make Roasted Vegan Stuffed Acorn Squash

From start to finish, this vegan stuffed squash takes less than an hour to make. The process consists of three parts: roasting the acorn squash, preparing the quinoa and apple filling while it bakes, and filling the roasted squash with the stuffing. Here’s how I do it: 

Step 1 – Cut the Acorn Squash: You should exercise extreme caution when cutting acorn squash, especially if you have kids around. Start with a sharp knife to make the job easier and safer. 

First, cut a thin slice off the bottom so it can sit flat on your cutting board. Then cut from top to bottom vertically, pressing the tip of the knife into the center and working your way down until you have two halves. 

Lastly, scoop out the seeds and stringy bits inside. You can toss these or bake them; they make a delicious crunchy snack. 

Step 2 – Season and Roast the Squash: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. 

Mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper in a small bowl. Brush the cut sides of the squash with a little olive oil and sprinkle it with the spice mixture.  

Place the acorn squash halves cut-side down to help the edges caramelize and keep the flesh tender. Roast for about 40 minutes, until you can easily slide a fork through the meat. Your kitchen will smell heavenly while these are baking.

Step 3 – Make the Quinoa Filling: While the squash is roasting, sauté the onion and celery in a pan over medium-high heat until softened for 8-10 minutes, stirring frequently.

Then, add the apples and cook until they’re just soft enough, but not mushy. Stir in the garlic, cooked quinoa, cranberries, and pecans. Let it sit so the quinoa absorbs all the flavors, and add the parsley at the very end.

Step 4 – Assemble and Serve: Remove the roasted acorn squash halves from the oven and let them cool for 10 minutes. Then flip and fill each half with the quinoa mixture.

The acorn squash filling/stuffing recipe below yields 3-4 cups of filling. If you have leftovers, you can enjoy them as a side dish or a quick lunch the next day. It can also be served as a standalone side dish.

You can serve your filled acorn squash right away, or optionally, for a crispy, golden topping, return the stuffed squash to the oven and bake for an additional 10 minutes until the pecans are toasted and the quinoa looks golden brown. Garnish with fresh parsley, pomegranate arils, and your preferred toppings before serving.

Make Ahead, Storage & Reheating & Instructions

I love making this stuffed vegan squash recipe not only because it is a feast for the eyes, but also because you can easily prepare it ahead and serve it warm or cold, making it easy to incorporate into your holiday meal prep schedule.

Make Ahead: You can prepare the quinoa stuffing 1-2 days in advance, bring it to room temperature, and store it in an airtight container in the fridge. You can also roast the squash halves a day ahead, let them cool to room temperature, and refrigerate. When you are ready to serve, reheat the filling, stuff the squash, and warm them in the oven at 275°F (135°C) until heated through.

Alternatively, you can assemble the whole thing a day in advance, bring to room temperature, and store it in an airtight container. An hour before serving, you can reheat it in a low-heat (275°F (135°C)) oven for 15 minutes, or until heated through.

Storage: After the stuffed squash has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. The leftovers make the most delicious lunch the next day.

Freezing: While you can technically freeze baked acorn squash, I don’t recommend it. It causes the squash to release extra water when thawed, resulting in a mushy texture and minimal flavor.

What to Serve with Quinoa-Stuffed Acorn Squash

This quinoa stuffed squash is one of those recipes that can play more than one role on your holiday table. You can enjoy it as a main dish for a vegetarian or vegan dinner, or serve it as a side alongside your favorite holiday mains. Here are a few of my favorite pairings:

• With a veggie side: Pair it with my Maple Balsamic Brussels Sprouts for a sweet and savory combination that will feel elevated without the extra work.
• With a holiday salad: My Harvest Salad Recipe includes kale, apples, dried figs, pomegranate arils, and pecans. It’s the perfect colorful salad to add to your Thanksgiving or Christmas table.
• With cranberry sauce: A scoop of my Cranberry Sauce with Maple Syrup adds just the right touch of tartness and sweetness to balance the richness of the squash.
• With meats: Serve this stuffed acorn squash with quinoa alongside Herb Roasted Turkey, Reverse Sear Prime Rib, or Reverse Sear Beef Tenderloin for a complete holiday spread.

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Other Acorn Squash Recipes You Might Like

If you enjoyed this vegan acorn squash recipe, you might like these other fall favorite squash recipes:

• If you are craving a fall salad, try my Acorn Squash Salad. Made with arugula, pepitas, cranberries, goat cheese, and pomegranate seeds, it has everything you crave during the holiday season.
• Another reader favorite squash recipe is my Roasted Acorn Squash Slices! It takes the basic acorn squash but turns it into an easy side dish with a quick maple-cinnamon glaze.

Photos by Tanya Pilgrim.

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Quinoa Stuffed Acorn Squash Recipe

Tender roasted squash halves filled with a savory-sweet quinoa stuffing of apples, cranberries, pecans, and fresh herbs. Vegan, gluten-free, and make-ahead friendly, this is the perfect holiday main or side dish.

Course Side

Cuisine American

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

To Roast the Acorn Squash

• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• 4 large acorn squash cut in half and seeds removed

To Make the Stuffing:

• 1 tablespoon olive oil
• 1 onion medium-size / chopped (~1 1/4 cup)
• 3 stalks celery chopped (~3/4 cup)
• 1 apple peeled and cut into small ½ inch cubes
• 2 cloves garlic minced
• 2 ½ cups cooked quinoa from 1 cup uncooked quinoa
• ½ cup dried cranberries chopped finely
• ½ cup pecans coarsely chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley chopped, plus more as garnish
• Handful of pomegranate seeds as garnish (optional)

Instructions

• Preheat the oven to 400°F (204 °C). Line a baking sheet with parchment paper.
• In a small bowl, mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper.
• Brush the insides of acorn squash with olive oil.
  
• Sprinkle each half with the spice mixture, ensuring that it is evenly distributed.
• Arrange the squash cut-side down and roast for 40 minutes, or until a knife inserted into the flesh of one of the squash comes out easily. Let it cool on the counter for 5 minutes before stuffing.
• While the acorn squash is roasting, make the stuffing. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery, and cook, stirring frequently, until translucent, 5-6 minutes.
• Add the apple and cook for 3-4 more minutes, or until the apples are softened.
• Stir in the garlic and cook for 30 seconds.
  
• Add the cooked quinoa, cranberries, pecans, and season with salt and pepper. Give it a stir and turn the heat to medium-low. Let it cook for 7-8 minutes, stirring occasionally to ensure it remains moist. If you feel like it is drying, add in a few tablespoons of water.
• Taste for seasoning and add more, if necessary. At the last minute, stir in the parsley.
• To assemble, fill each roasted acorn squash half with the stuffing and garnish it with pomegranate seeds (if using) and more parsley before serving.
  

Notes

• Yields: This recipe makes 8 halved stuffed acorn squash, which is ideal for serving 8 as a side dish. If you are serving it as a main dish, I would recommend serving 2 halves per person. The nutritional values listed below are per serving of one half.
• Filling: Take the time to cut up your apple evenly to ensure that you get some with each bite. I also recommend chopping up the cranberries for the same reason.
• Make ahead: You can roast the acorn squash and make the filling a day (or two) in advance. Bring them to room temperature and store them in an airtight container in the fridge. Assemble and bake right before serving.
• Storing leftovers: Bring them to room temperature and store in the fridge in an airtight container for 3-4 days. 

Nutrition

Calories: 291kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 461mg | Potassium: 979mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1037IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 3mg

If you’re a long-time reader, you know I’ve been sharing almond flour recipes since 2014. Beyond the blog, I use it just as much in my daily life because I love the taste, the satisfaction it brings, and its versatility.

So, it’s no surprise that pancakes using almond flour have made their way to the blog. If this is your first time trying them, the secret isn’t about adding extra ingredients but about how you cook them. 

Making pancakes with almond flour requires patience. Using low heat and a slightly longer cooking time allows the pancakes to set properly, preventing them from browning too quickly.

For me, these pancakes are a weekend favorite. I love making a batch on Saturday morning, enjoying a few warm from the pan, and saving the rest for an easy, filling breakfast the next day.

Almond Flour Pancake Ingredients

If you’ve never baked with almond flour before, it might feel a little intimidating at first, but I promise it’s simpler than it sounds.

You can find the exact measurements (with ounces and grams) in the recipe card below, but here are some important notes from all my years baking with almond flour:

Almond flour: If you compare the weight of my almond flour to other people’s, you might think that there is a typo. There isn’t.

Throughout the years of cooking and baking with almond flour, I’ve found that packing the cup with almond flour is the most effective approach. If you use a lesser amount, your pancakes may not hold their shape and potentially fall apart.

If you are buying it from the store, my favorite brand is Blue Diamond, but you can also make your own almond flour at home.

Baking powder: This is one of the most important ingredients, as it gives pancakes the signature lift that fluffy pancakes are known for, so don’t skip it. I always use aluminum-free baking powder, such as double-acting baking powder like Rumford.

Spices: Use any warm spices you love here. I usually add ground cinnamon and nutmeg, but cardamom would also be a great addition. In the fall, I also love adding a pinch of pumpkin pie spice.

Milk: I am using homemade almond milk, but any plant-based milk, like unsweetened almond milk or regular cow’s milk, will work.

Sweetener: My go-to is maple syrup, as it effectively minimizes the eggy taste and allows the pancakes to brown beautifully. 

If you follow a keto diet, you can swap in your favorite keto-friendly sweetener.

Otherwise, honey, agave, or a couple of tablespoons of regular (or brown) sugar will also work.

Eggs: They are the binder in this recipe. I recommend using large eggs that are at room temperature (or as close to it as possible).

Butter (or Oil): You can use melted unsalted butter for that classic flavor, or swap in a neutral oil like avocado oil, olive oil, or coconut oil, for a dairy-free option.

Optional Mix-Ins

This is where you can have fun and make these gluten-free almond flour pancakes your own: 

Chocolate Chips: For almond flour chocolate chip pancakes, stir ¼ cup of mini chocolate chips into the batter. I prefer these over regular chips because they are naturally sweetened and don’t weigh the batter down as much.

Protein Powder: If you want to up the protein content, you can always stir in a scoop of your favorite protein powder into the pancake mix.

Fresh Fruit: You can fold in a small amount (no more than ¼ cup) of chopped blueberries or thinly sliced bananas into the batter just before cooking, so they retain their shape and don’t make the pancake batter watery.

How To Make Almond Flour Pancakes

You can still get a stack of fluffy pancakes with almond flour; you just need to mix, spread, and cook them a little differently. Here’s exactly how I make it step by step:

Step 1 – Make the Batter: Whisk the almond flour, baking powder, salt, and spices in a medium bowl until no lumps remain. In a separate large bowl, whisk the eggs, almond milk, maple syrup, and vanilla. 

Pour the dry ingredients into the wet ingredients and whisk until you have a smooth batter, ensuring that the large chunks of almond flour are fully incorporated into the mixture. The consistency should be pourable but thick enough to hold its shape. If it feels too thick, add a splash of milk.

Step 2 – Heat the Pan and Spread the Pancake Batter: Warm a small amount of butter or oil in a nonstick skillet or on a griddle over medium heat. 

The key here is to maintain a gentle heat so that the outside doesn’t burn before the inside cooks through. I usually start with medium heat and then turn it down to medium-low. 

Through testing, I found that ¼ cup of batter makes the perfect pancake. Scoop it into the skillet and gently spread it into a 3½ inch circle. 

This step is crucial because if your pancake is too thick in the middle, the outside will brown before the center is fully cooked.

Additionally, avoid overcrowding the skillet. Depending on the size of your skillet, it is best to give them enough room so they cook evenly. 

Step 3 – Cook Low and Slow: Let the pancakes cook over medium-low heat until small bubbles form on the surface and the edges look set, it should take about 4 minutes. Flip each one carefully with a thin spatula and cook for an additional 4 minutes on the second side, until golden brown. 

Unlike regular pancakes that cook in 2-3 minutes, almond flour pancakes take closer to 4 minutes per side. If you rush this step or use a higher heat, they will most likely fall apart. Therefore, keep the temperature low and allow them time to cook through.

Step 4 – Finish and Serve: Continue cooking the remaining batter, lightly greasing the pan between batches to prevent the almond pancakes from sticking. If you are making a larger batch, you can keep the finished pancakes warm in a 200°F (95°C) oven until ready to serve.

Optional Toppings – Ways To Dress Them Up

I kept my almond pancakes recipe simple with fresh fruit and a drizzle of maple syrup, but here are a few serving suggestions to dress them up: 

• For a truly special treat, try topping them with a spoonful of Blueberry Puree or a dollop of Maple Whipped Cream.
• Top them off with a spoonful of your favorite nut butter, such as almond butter or peanut butter, to make them extra filling. 
• Top with a dollop of homemade vanilla yogurt or coconut cream for more creaminess.
• Sprinkle with your favorite nuts or chunky granola to add a touch of crunch.

Helpful Tips for the Best Almond Flour Pancakes

Like with any pancakes, the first batch may not be perfect, but once you get the hang of it, you’ll see how easy it is to make almond flour pancakes. Below are some of my notes from my own recipe testing to guide you along the way:

• 2 teaspoons baking powder: Before you ask, I know it seems like a lot, but this amount is intentional. Compared to other flours (i.e., all-purpose, whole wheat, etc.), almond flour is naturally denser, so you need some leavening to help make it “fluffy”. Some recipes rely heavily on eggs, but I found that pancakes made without baking powder fell flat, and they were harder to flip.
• Use a nonstick skillet: Paleo almond flour pancakes are more delicate than traditional pancakes, and if you don’t use a nonstick skillet, they may stick to the pan and fall apart. A good nonstick pan makes flipping them much easier. For that reason, I don’t recommend using a cast-iron skillet for this recipe, as the pancakes are more likely to burn and stick to the pan. 
• Cook low and slow: Since almond flour browns faster than regular all purpose flour, keeping the heat on medium-low allows the centers to cook through without the outsides burning.
• Be patient: Each pancake needs about 4 minutes per side. The first batch may take a little longer since the pan isn’t yet fully hot. Patience is key here; this step is the most common reason pancakes fall apart.
• Don’t overcrowd the pan: Give each pancake enough room so you can flip them easily. In a 10-inch skillet, I usually make two at a time. With a 12-inch skillet, you can cook three.
• Residual heat: Keep in mind that the pancakes continue to cook after you remove them from the skillet. During my recipe testing, I’ve found that letting them rest for 5-10 minutes helps cook the insides further and makes them perfectly tender.

How To Make Ahead, Store & Reheat

One of the best aspects of this almond flour pancake recipe is that it keeps well, making it ideal for meal prep. Here is how I do it:

Make Ahead: You have two options. You can prepare the batter a few hours in advance, cover it, and refrigerate until ready to cook. Just give it a quick stir before scooping to ensure everything is well combined. Or, cook the whole batch a day ahead, and let the pancakes cool completely before refrigerating.

Storage: When the pancakes are ready and have cooled, store them in an airtight container in the refrigerator for up to 2 to 3 days.

Reheat: You can warm them in a toaster or in a low oven at 275°F (135°C) until heated through. Both of these methods will keep the edges crispy, rather than soggy. You can also microwave them in 15-20 second intervals.

Freezing: Once they are completely cool, layer them between sheets of parchment paper in an airtight container or freezer bag. When you’re ready to eat, no need to thaw overnight; just take them out of the freezer about 30 minutes before serving, then reheat in the toaster or oven.

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Other Almond Flour Breakfast Recipes You Might Like

If you enjoyed these easy almond flour pancakes, here are a few more breakfast recipes I think you might also like:

• If waffles are more your thing, my Almond Flour Waffles are crispy on the outside and super soft and fluffy on the inside. They are ready in under 30 minutes and are also perfect for meal prep.
• For something savory, my Almond Flour Biscuits are buttery, tender, and perfect to serve with breakfast or brunch.
• And if you’re looking for something sweeter, try my Almond Flour Banana Muffins. They are moist with a hint of cinnamon and make the perfect naturally sweet breakfast or snack.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

This recipe was published in April 2019 but has been updated with additional information, an updated recipe and new photos in September 2025.

Photos by Tanya Pilgrim.

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Almond Flour Pancakes Recipe

These almond flour pancakes are light, fluffy, and perfectly golden brown. Made with basic ingredients, they are low-carb and gluten-free. Serve with fresh fruit, maple syrup, or your favorite toppings. Great for weekends or meal prep.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Calories 230kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour 8.4 oz
• 2 teaspoons baking powder 0.3oz
• ½ teaspoon kosher salt 0.07 oz
• 1 teaspoon ground cinnamon 0.04 oz
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• ¾ cup almond milk unsweetened
• 2 tablespoons maple syrup plus more for drizzling
• 3 large eggs at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter or vegetable oil

Optional Toppings:

• 1/2 cup mixed berries
• 1/4 cup maple syrup

US Customary – Metric

Instructions

• Place almond flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg in a medium mixing bowl. Whisk until well combined, breaking the large chunks of almond flour.
  
• In a separate, large mixing bowl, whisk together the almond milk, eggs, and vanilla extract until well incorporated.
• Add the dry ingredients to the wet ones and whisk until just combined, and you have a homogeneous batter.
  
• Heat a tablespoon of butter or vegetable oil in a 10-inch nonstick skillet over medium-low heat until it is melted.
• Using a ¼ cup measuring cup (approximately 2.54 oz/72 g.), scoop the batter into the skillet. Using a spatula, gently spread it to form a 3 ½-inch circle. Continue with one more or as many as your pan will accommodate, but make sure not to crowd the skillet.
• Let it cook for 4 minutes, and once it is lightly browned, flip and cook for another 4 minutes. Low and slow heat is the key here, so do not rush the process.
• Transfer them to a plate and repeat the process with the remaining batter, using the remaining vegetable oil.
  
• When ready to serve, top it off with fresh berries and a drizzle of maple syrup.

Notes

• Yields: This recipe yields 8 pancakes, serving 4. I weighed the ingredients using a kitchen scale while preparing the recipe. The nutritional values listed below are per pancake and do not include optional toppings.
• Paleo: If you are following a strict paleo diet, I recommend using a paleo-friendly baking powder. 
• Storage: Bring leftover pancakes to room temperature and store in an airtight container for up to 3 days.
• Freezing: Once they are fully cooled, place them in a freezer-safe container with small sheets of parchment paper (to prevent sticking) and remove as much air as possible. No need to thaw overnight. Take it out of the freezer 30 minutes before you are ready to serve.

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 328mg | Potassium: 39mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 164mg | Iron: 1mg

I recently started working out with a trainer, and one of the first things she mentioned was the importance of incorporating more protein into my meals. Thinking you might be in the same boat, I looked through my recipe archives and realized I needed more quick, protein-rich dinners that I could rely on during the week. That’s how this baked cod recipe came to life.

Growing up in the Mediterranean, fish was always prepared with simple, fresh ingredients, and this version captures exactly that. The combination of roasted tomatoes, garlic, olives, and a drizzle of olive oil is the kind of everyday cooking I grew up with: straightforward, flavorful, and nourishing without being complicated. 

Even if you have never cooked fish before, this recipe is designed to be foolproof, easy enough for a Tuesday night, yet full of the fresh and vibrant flavors I know so well.

Ingredients You’ll Need

You only need a handful of simple, fresh ingredients to make this baked cod fish. The exact amounts are listed in the recipe card below, but below are a few notes and tips from my kitchen to help you get the best results:

For The Vegetables:

Cherry tomatoes: If you can, purchase colorful cherry tomatoes as they are sweeter and offer different flavors. I halve them, but if yours are on the bigger side, quarter them. With that being said, any kind of tomatoes you have on hand would work. Just be sure to cut them into small, even chunks.

Onion: I opted for shallots for their mild and sweet flavor. When roasted, they slightly caramelize and get even sweeter. Alternatively, you can use red onions (cut in large chunks) for a similar flavor or chopped scallions for a milder onion flavor.

Garlic: Freshly minced garlic cloves are my choice, but garlic powder can be substituted if you prefer a milder garlic flavor.

Olives: I am using pitted green olives (Castelvetrano olives are my favorite) in this recipe, but Kalamata olives or any other type of olive you like would also work. If you’re not a fan of olives, other briny ingredients like capers or marinated artichoke hearts can be substituted.

For The Cod:

Cod fillets: Cod is best when bought in season, which typically runs from September through May. I like using wild-caught fresh cod, especially from the Pacific or Icelandic. 

You can purchase this fresh fish as fillets or as a whole. If buying already cut cod, I recommend buying fillets that are equal in size so they bake evenly. 

While I used already cut fillets, you can cook a whole fillet using this recipe. Make sure it fits your baking dish, and keep in mind that the cooking time might be slightly longer.

When it is not in season, frozen cod can be used; just be sure that it’s completely thawed before cooking. If you can’t find cod, halibut, or haddock are good substitutes.

Seasonings for baked cod: I kept it simple and seasoned my cod lightly with a bit of olive oil, kosher salt, and black pepper. But other seasonings like paprika, oregano, or even a little bit of red pepper flakes would work beautifully. 

If you are into making your own seasoning blends, make a batch of my Mediterranean Seasoning and add a teaspoon over the fish to incorporate more flavors of the region. 

Fresh Herbs: You can play around here. I used fresh parsley, but thyme or basil would work really well. 

White wine or vinegar (optional): I wanted to keep this recipe alcohol-free, but if you’d like, a splash of dry white wine (or white wine vinegar) added to the vegetables before roasting adds brightness and depth. The acidity balances the sweetness of the tomatoes and the richness of the olive oil, making the dish taste lighter and more complex.

How to Make Baked Cod with Tomatoes and Olives

One of the best things about this Mediterranean cod recipe is how weeknight-friendly it is. You just have to pre-roast the veggies and add the cod halfway through. Here’s how I do it:

Step 1 – Prepare the veggie base: In a 9X13 casserole dish, toss together the cherry tomatoes, sliced shallot, fresh garlic, and olives with the olive oil. Season with salt and pepper and give it a good mix. Place it in your preheated oven at 400°F (204°C) and let it roast for 15 minutes or until the tomatoes soften. 

Step 2 – Season cod fish: As the veggies roast, pat your fish fillets dry with paper towels on both sides. Doing so helps the seasoning adhere to the fish and prevents it from steaming, so it bakes up tender and flaky instead of watery.

Drizzle the fish with olive oil and season both sides with salt and pepper.

Step 3 – Add the cod and lemon slices: Once the roasted vegetables are ready, nestle the cod fillets around the roasted veggies and add a few lemon slices around the fish. I like to add the lemon slices at this point so they won’t overcook and taste bitter.

Step 4 – Bake: Roast for 15-17 minutes more, until the fish turns opaque and flakes easily with a fork (or hits 140°F / 60°C if you’re using a meat thermometer). Cod cooks quickly, so keep an eye on it to avoid drying it out.

Step 5 – Serve and enjoy: Spoon some of the roasted tomatoes, olives, and all the juices over the fish before serving. Finish with some fresh parsley and a squeeze of fresh lemon juice.

Make-Ahead, Storage & Reheating Tips

This oven-baked cod is at its best straight from the oven, but if you have leftovers, here’s how to store and reheat them:

Make-Ahead: You can prep the vegetables 1 day in advance, just store them in an airtight container in the fridge. When ready to cook, just toss with olive oil and seasonings and continue with the recipe. 

Storage: Let the cooked codfish cool to room temperature first, then store in an airtight container in the fridge for up to 2 days.

Reheating: Warm gently in the oven at 300°F (150°C) for 5-7 minutes or until heated thoroughly or on the stovetop with a splash of water to keep it moist.

Freezing: I don’t recommend freezing, as the fish can turn watery and lose its texture once thawed.

Tips for the Perfect Baked Mediterranean Cod

Even though this recipe is quite simple to make, a few small details can make a big difference in the final result. Here’s what I found works best:

• Always thaw frozen cod completely: For the best, flakiest texture, it is imperative that your fish is fully thawed before it goes into the oven. Cooking frozen or partially frozen cod will cause it to steam in the oven, leading to a watery and mushy texture.
• Taste the olives first: Some olives can be extra salty, so tasting them first is always best to avoid oversalting the dish.
• Pat the cod dry: This is essential for a flaky texture and helps the seasoning stick. Skipping this step can cause it to steam and turn mushy.
• Use a meat thermometer: The best way to check doneness is to use a meat thermometer. It should register 140°F (60°C) when a thermometer is inserted in the thickest part of the fish.

What to Serve with Mediterranean Baked Cod

You can enjoy this baked fish on its own with a glass of Sauvignon Blanc or a crisp rosé, but if you want to turn it into a full-on Mediterranean cod dinner, here are some of my favorite pairings:

• With a starch: Serve it over my Lemon Orzo or Lemon Quinoa for a more filling plate.
• With fresh greens: A veggie-packed salad is always a great pairing with fish, and this baked cod is no exception. Pair it with my Greek Cucumber Salad to continue with the Mediterranean flavors or with my Spring Mix Salad for a quick and easy green salad anyone can make.
• Finish it with a sauce: A drizzle of Garlic Butter Sauce is an easy way to turn this dish into a restaurant-worthy meal.
• Pair with warm bread: My Garlic Bread in Air Fryer or a loaf of my Staub Bread are perfect for soaking up the juices.

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More Mediterranean Fish Recipes to Try

It is no secret that seafood dinners are a lifesaver when you need something quick and delicious without too much effort. Here are a few more similar recipes you might also like:

• My Harissa Salmon Recipe is a sweet-and-spicy one-pan dinner that comes together in under 30 minutes.
• For something crispy, try my Breaded Fish Recipe, which is baked with a breadcrumb coating, shallots, garlic, and fresh parsley.
• Try my Grilled Mahi Mahi, marinated in citrus and herbs, then topped with fresh peach salsa.
• My Shrimp Scampi without Wine is coated in a buttery garlic sauce and pairs perfectly with pasta or crusty bread.

Photos by Tanya Pilgrim.

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Mediterranean Baked Cod Recipe

Add this Mediterranean Baked Cod recipe to your weeknight dinner rotation. Made by roasting tomatoes, garlic, and olives in one casserole dish, this baked cod recipe is fresh, protein-rich, and ready in 45 minutes from start to finish.

Course Seafood

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 318kcal

Author Aysegul Sanford

Ingredients

For The Vegetables:

• 2 cups cherry tomatoes halved
• 1 medium-sized shallot sliced thinly
• 2 cloves garlic minced
• ½ cup green olives sliced (or capers)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional
• 2 tablespoons olive oil

For The Cod:

• 4 cod fillets 1 ½ lbs / 5 to 6 oz. each (If using frozen, make sure it is thawed) *
• 1 lemon sliced
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh parsley chopped, as a garnish

Instructions

• Preheat oven to 400°F (204 °C).
• Place cherry tomatoes, sliced shallot, minced garlic, and sliced olives in a 9X13 casserole dish.
  
• Drizzle it with 2 tablespoons of olive oil and sprinkle it with salt, pepper, and red pepper flakes, if using. Toss to combine.
• Transfer to the preheated oven and bake for 15 minutes or until vegetables are softened.
• Meanwhile, pat dry cod fillets with paper towels on both sides.
  
• Drizzle them with 2 tablespoons of olive oil and season with salt and pepper.
• Remove the veggies from the oven and carefully nestle the cod fillets and lemon slices in the vegetables.
• Bake for 15-17 minutes or until the internal temperature of a cod filet registers 140 °F (60 °C) when a meat thermometer is inserted in the thickest part.
  
• When ready to serve, transfer a cod fillet to a plate and spoon it with some of the roasted veggies. Sprinkle it with fresh parsley right before serving.
  

Notes

• Yields: This recipe yields 4 servings of baked cod, with each serving consisting of one fillet and roasted vegetables. The nutritional values below are per serving.
• *Don’t have cod? You can use any mild fish like haddock, halibut, or snapper.
• Storing & reheating leftovers: Bring the baked cod to room temperature, place it in an airtight container, and store it in the fridge for up to 2 days.  Reheat in a low-heat oven, 300°F (150°C), for 5-7 minutes or until heated thoroughly.

Nutrition

Calories: 318kcal | Carbohydrates: 8g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 73mg | Sodium: 805mg | Potassium: 963mg | Fiber: 2g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 39mg | Calcium: 63mg | Iron: 2mg

Using apples in a savory salad isn’t new, but I think most apple salads miss a chance to pair them with something as sturdy and earthy as kale. A good dressing is key, especially when kale is involved, because let’s be honest, on its own, it’s not everyone’s favorite (my husband would agree). 

For me, the magic is in the balance of textures and tastes. Sweet, crisp apples meet earthy kale, all tied together with a dreamy maple Dijon dressing. Then comes the crunch from sunflower seeds, which makes every bite a little more exciting.

I call it a slaw because I was inspired by the Kale Apple Slaw at Tropical Smoothie Café, a cult-favorite dish that I loved so much that I had to recreate it in my own kitchen. It’s the kind of salad I make as part of my weekly meal prep because it holds up so well in the fridge. 

One bite and I think you’ll agree, let’s make it together.

Kale and Apple Slaw Ingredients 

You only need a handful of produce and a few basic pantry staples to make this fresh kale apple coleslaw. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing on ingredients and substitutions:

For the Dressing

It is no secret that the dressing is the most important part of any kale salad, as sturdy kale leaves can use a ton of help when it comes to flavoring. I decided to use my Maple Dijon Vinaigrette as it offers the perfect balance of sweet and tangy flavors that complements the rest of the ingredients.

Below are a couple of notes from my recipe testing:

Maple syrup: I love the caramel-like sweetness it brings with the Dijon. For a lighter, citrusy twist, swap it with orange juice. Honey also works if you prefer a richer sweetness. I tested this slaw with all three, and while each works, they give the salad a slightly different character.

Apple cider vinegar: A key ingredient. It adds acidity to the dressing and also ties the apples into the overall flavor. If you don’t have it, red wine vinegar works too, but the taste is a little sharper.

For The Slaw

Apple: Crisp, firm apples hold up best. Fuji, Pink Lady, and Honeycrisp are my top picks, though tart Granny Smith is also great. Whatever you choose, slice or cube them just before serving to avoid browning.

Kale: I usually go with curly kale, but lacinato kale (aka Tuscan kale) works just as well. Each type has a different flavor and texture. If you’re not sure which to use, my Types of Kale guide can help you decide.

Seeds and nuts: I often use sunflower seeds, especially when I want to keep the recipe nut-free. When I do use nuts, I prefer raw almonds, pecans, or walnuts. Their mild taste lets the kale and apples stand out.

Cabbage: Red cabbage adds color and a subtle earthy note, but green cabbage works if that’s what you have. The thinner you slice it, the better it absorbs the dressing. I usually shred it with this insert I keep in my food processor, which I’ve found safer and quicker than a traditional mandoline. If you’re pressed for time, a bagged coleslaw mix is a fine shortcut.

Red Onion: Even though red onion has a stronger taste, I like using it here because it stands up well against hearty kale and crisp cabbage. If you prefer something milder, green onions are a good alternative.

How to Make Kale Apple Slaw

One of my favorite things about this kale apple salad, besides how fresh and crunchy it is, is how easily it fits into any meal. It lasts for days in the fridge and pairs with just about anything. Here’s how I put it together:

Step 1 – Make the salad dressing: In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil, salt, and pepper. 

Then, add the sliced red onion to the dressing mixture and let it steep in the mixture while you prepare the rest of the ingredients. The vinegar takes away the sharp edge of raw onion, making it softer and slightly sweeter.

Step 2 – Prepare the salad: In a large mixing bowl, add the shredded kale, shredded carrots, and sliced red cabbage. Drizzle with the dressing and red onion, then use your hands to lightly massage the kale to break down the tougher parts of the leaves, making them more tender, less bitter, and better at soaking up the dressing. 

Step 3 – Serve: Top it off with the sliced apple and sunflower seeds. Toss the mixture one more time to evenly distribute the toppings, and serve immediately for the best crunch and freshest flavor.

How To Make Ahead and Store?

This easy slaw recipe is meal-prep friendly, holding up beautifully in the fridge for days, so you can enjoy a crisp side dish all week long. Here are the best ways to ensure it stays fresh:

Make ahead: The Maple Dijon Vinaigrette can be prepared up to 2 days in advance and stored in a mason jar in the fridge. On the day you plan to serve, simply toss it with the kale, cabbage, and carrots, then add the apples just before serving. Assembly takes only about 5 minutes.

Storage: Once assembled, the slaw will keep in an airtight container in the fridge for up to 3 days. For the best texture and color, slice the apples right before eating to prevent browning.

What to Serve with Apple Kale Slaw

This kale and apple slaw is one of those salads that just works with almost anything. It’s crisp, colorful, and adds a fresh bite that makes any meal feel a little brighter. Here are a few of my favorite ways to enjoy it:

• Pair it with grains: For a more filling meal, consider adding a cooked grain like quinoa, bulgur wheat, or wild rice. They will soak up the maple dijon dressing and turn it into a quick lunch you can grab from the fridge.
• With turkey: If you need a light but satisfying dinner in under an hour, pair this slaw with my Turkey Tenderloin. The turkey is juicy, tender, and quick to cook, so you can have a balanced meal even on a weeknight. 
• With chicken: My Baked Bone-In Chicken Breast is one of my favorite proteins to serve on top. The crispy skin and juicy meat add just enough richness.
• With meatloaf: Serve the slaw with my Turkey Meatloaf to lighten up a classic comfort food dinner. The fresh crunch balances the comfort of the meatloaf without feeling heavy.

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Other Kale Recipes You Might Like:

If this recipe convinced you to give kale a chance, I am confident that you’ll be looking for more. So, here are a few other fresh kale salad recipes that I know you’ll enjoy:

• If you’re in the mood for something cozy and seasonal, my Fall Harvest Salad is packed with all the fall flavors we love and is drizzled with a sweet dressing that ties it all together.
• For a crunchy, make-ahead option, my Brussels Sprout Kale Salad includes shaved Brussels sprouts and kale with a bright vinaigrette.
• And when you’re craving something simple and satisfying, my Kale and Avocado Salad comes together in minutes with a sweet-sour dressing you’ll want to drizzle on everything.

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Kale Apple Slaw Recipe

15 minute Kale Apple Slaw recipe that is perfect for a satisfying and filling meal. Also gluten free and vegan, you can make a batch as a part of your weekly meal prep and enjoy it throughout the week.

Course Salad

Cuisine American Vegan

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 407kcal

Author Aysegul Sanford

Ingredients

For The Maple Dijon Vinaigrette

• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 1 clove garlic minced
• 2 tablespoons apple cider vinegar or red wine vinegar
• ¼ cup olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• ½ small red onion sliced thinly

For The Kale Apple Slaw

• 6 cups curly kale (1 bunch destemmed and cut into ribbons)
• 2 carrots shredded
• 1 cup red cabbage sliced thinly
• 1 apple sliced thinly
• 1 cup sunflower seeds or any other nuts

Instructions

• To make the salad dressing: Whisk together maple syrup, dijon mustard, garlic, apple cider vinegar, olive oil, salt and pepper in a small bowl or in a mason jar. Add in the sliced red onion and let it steep in it as you work on the rest of the ingredients.
  
• To make the Apple Kale Slaw: Place kale, shredded carrots and sliced red cabbage in a bowl. Drizzle it with the dressing. Using clean hands, give them a light massage making sure to distribute the dressing evenly throughout the salad. As you massage, the tough kale leaves will soften.
  
• Top it off with sliced apple and sunflower seeds. Give it a toss and serve.
  

Video

Notes

• Yields: This recipe makes about 7 to 8 cups of salad and is ideal for four servings. The nutritional values below are per serving.
• Steep the red onion: This is an optional step but letting your red onion slices soak in the dressing will give them a great texture and make them less bitter and overpowering.
• Slice everything thinly: To make sure every bite of this recipe bursts with flavor, make sure you thinly slice all of your ingredients. Small pieces make it easier for your veggies to soak up the tangy dressing.
• Massage the kale: Though it may seem like an odd step, massaging the kale is crucial to giving your leaves the perfect, tender texture. The massaging process infuses the kale with the acidic dressing, which helps break down the parts of fresh kale that are hard to digest.
• Storage: Once prepared, kale and apple coleslaw will stay fresh in an airtight container for up to 3 days. Be sure to store it in an airtight container in the fridge.

Nutrition

Calories: 407kcal | Carbohydrates: 28g | Protein: 9g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 381mg | Potassium: 585mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8535IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 3mg

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on  key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too. 

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated. 

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix. 

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

• Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
• Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Variations & Substitutions 

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

• Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
• Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
• Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

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More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

• My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
• For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl. 
• Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

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Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

• 4 apples medium sized – cut into ½ inch cubes*
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon 2 gr
• ½ teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• 1 cup rolled oats not the quick-cooking kind- 100 gr
• 1 cup almond flour 120 gr. (or almond meal)
• ½ cup unsweetened shredded coconut 40 gr (optional)
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 7 tablespoons coconut oil melted and cooled
• ⅓ cup maple syrup
• ½ cup pecans roughly chopped 50 gr

Instructions

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
  

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
  
• Bake for 40-45 minutes or until the topping turns lightly golden.
  
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

• Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
• * What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

Whether you enjoy it warm straight from the pot, spooned over oatmeal, used as a natural sweetener in baking, or frozen for later, this homemade applesauce recipe is a cozy and versatile fall staple you’ll want to make again and again.

It seems to happen every fall. We go apple picking, and I come home with more apples than I know what to do with. On our last trip to Ellijay in North Georgia, I thought I had planned better, but once again, we returned with bags and bags of apples. 

That is when I turn to this homemade applesauce recipe. The slow cooker does all the work, and the best part is that no sugar is needed.

As the apples cook low and slow, their natural sugars become richer and sweeter, giving you an applesauce that tastes just right without any extra sugars. 

Over the years, I have tried this recipe with many different apple varieties and found that a mix of sweet and tart apples gives the best flavor and balance, which is why this is the version I keep coming back to.

Notes on the Ingredients You’ll Need

You really only need three main ingredients to make this applesauce crock pot recipe: apples, water, and some lemon juice. Everything else is optional. 

You can find the exact measurements in the recipe card below, but here are some notes from my testing on base ingredients:

Apples: Any type of apple will work here, so use the ones you love most or mix a few. Apples like Fuji, Honeycrisp, and Gala are sweeter, while a Granny Smith apple or Cortland are a bit more tart. 

I usually go with a mix of Fuji, Honeycrisp, and Gala, and add one Granny Smith. And you do not need all of those. One or two types are sufficient.

You’ll need about 3 pounds total (6-8 medium apples), which makes around 4 cups of applesauce. If your apples are very different in size, weighing them is the easiest way to make sure you have enough.

I peel my apples because I prefer a creamy and smooth applesauce. However, if you prefer to cook them with their skin on, you certainly could, but just know your applesauce won’t be as smooth.

Water: You only need about 1/2 cup for 3 pounds of apples. If you want a sweeter applesauce, you can swap the water for apple juice.

Lemon juice: A little squeeze of fresh lemon juice brightens the flavor and keeps the applesauce from browning as it cooks. I’ve tested this recipe with and without it, and the version with lemon offered a more complex flavor.

Spices: Since I like to use this applesauce in baking and cooking, I keep the spices to a minimum, but feel free to pick and choose as you prefer. I find that a couple of cinnamon sticks, cloves, and a pinch of freshly ground nutmeg work beautifully.

Sweetener (Optional): Since the cooked apples are already sweet, I prefer not to add any sugar. However, if you want yours sweeter, you can sweeten it with granulated or brown sugar, honey, or maple syrup after it is cooked. Start with a small amount (about ¼ cup), taste, and adjust from there.

How to Make Applesauce in a Crockpot: Step-by-Step Instructions

The beauty of making applesauce in a slow cooker is that it’s almost completely hands-off. Simply peel and chop the apples and toss them into the crock pot, and let it do its thing. Here’s how I make it, step by step:

Step 1 – Prep the Apples: Peel, core, and chop about 3 pounds of apples. While you do not need to cut them perfectly, it is best to aim for medium chunks. This way, they can cook evenly and soften without turning mushy too quickly.

Step 2 – Load the Slow Cooker: Add the apples, lemon juice, water, spices, and a pinch of salt to the crockpot. Give everything a quick toss so the apples are coated. It may look like there is not enough liquid at first, but the apples will release a lot of their juices as they cook.

Step 3 – Cook: Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Use high heat if you want applesauce ready the same day, or low heat if you prefer to set it in the morning and come back to it later. If you can, stir it once or twice to keep the apples cooking evenly.

Step 4 – Mash or Blend: Once the apples are soft and falling apart, it is time to blend. The tool to use depends on the texture you are going for. Use:

• A potato masher, if you prefer a chunky applesauce
• An immersion blender, if you want it to be smooth. I usually do this right in the crock pot. 
• A Vitamix if you want it to be extra silky and smooth.

I have tested all three, and it really comes down to what you like best.

Step 5 – Taste and Adjust: This applesauce is usually sweet enough on its own. But if you prefer a sweeter flavor, add a little sugar, honey, or maple syrup at this stage. I would recommend starting with a small amount, tasting it, and adding more if needed.  

Step 6 – Let it Cool: Enjoy warm, or let it cool completely before transferring to mason jars or airtight containers.

How to Store, Freeze, and Reheat Your Applesauce

Chances are you will end up with more applesauce than you can eat in one sitting, and personally, that is the best part. It keeps so well that you can enjoy it all week or even freeze it for later. 

Storage: Bring your applesauce to room temperature and scoop it into glass jars. It will stay fresh in the refrigerator for up to 5 days. 

Freezing: Divide it into smaller portions (I usually do 1 cup) and store in freezer-safe containers. I like using Weck jars because, unlike mason jars, they can be used to freeze food. Alternatively, you can use reusable bags (such as Stasher Bags) to save space in your freezer.

Thawing and Reheating: To enjoy, just thaw it overnight in the fridge. When you are ready to eat, warm it gently on the stovetop or in the microwave until it is heated through.

Notes from My Kitchen: What I Learned Making This Recipe

While this slow cooker applesauce recipe is simple, here are a few things I learned during testing that will help you get the best results:

• Flavors get more intense as they cook: As apples cook down, the flavors concentrate. The apples become sweeter, lemon juice tastes more sour, and cinnamon gets stronger. Keep add-ins minimal at first. You can always add more later, but you cannot remove it.
• Whole spices vs ground spices: In my first recipe testing, I used a small amount of ground cinnamon, but in the finished applesauce, the flavor was overpowering. Whole spices, such as cinnamon sticks or cloves, provide a more balanced result. If you only have ground spices, start with just a pinch and adjust to taste after blending.
• Make it your own: Store-bought applesauce often comes in different flavors, but you can easily flavor your homemade version. My favorites are Maple-Vanilla (a splash of maple syrup and vanilla, which I love with pancakes on the weekend) and Pumpkin Spice (just a pinch is enough for a cozy fall twist).
• Baby-friendly: If you are planning to serve this applesauce to your baby, keep it simple by skipping the spices and blending until very smooth. Freeze in silicone trays or small cubes for easy single servings. Always check with your pediatrician for feeding guidance.

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More Apple Recipes to Try

During the apple season, I make this slow cooker applesauce recipe on repeat, but I also love finding new ways to use apples throughout the week. Here are a few that I make often:

• My Apple Cinnamon Oatmeal is a quick stovetop breakfast that comes together in just 15 minutes with oats, apples, almond milk, and some maple syrup.
• For dessert, try my No Butter Apple Crisp. Made with oats and almond flour, it features a crispy topping that is dairy-free and refined sugar-free.
• If you are looking for something fresh, my 15-minute Kale Apple Slaw is tossed in a tangy maple Dijon vinaigrette, making it the perfect side dish for your favorite protein.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

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Crockpot Applesauce Recipe

Learn how to make applesauce in your slow cooker with just a few simple ingredients. Made without any extra sugar, this is the best way to preserve apples and enjoy all year long.

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4 cups

Calories 181kcal

Author Aysegul Sanford

Equipment

• Slow Cooker

Ingredients

• 3 pounds apples peeled, cored and cut into 1-inch cubes – 6-8 apples depending on their size
• ½ cup water
• 1 tbs lemon juice
• 2 cinnamon sticks
• pinch ground nutmeg optional

Instructions

• Layer sliced apples in the bowl of a slow cooker. Pour in the water and lemon juice.
• Add in the cinnamon sticks, salt, and ground nutmeg. Stir to combine.
• Cook in high heat setting up to 3-4 hours, or in low heat setting for 5-6 hours. Depending on your slow cooker the timing might be slightly different so keep a close eye after the 3-hour mark. I also recommend giving it a stir a few times during the cooking process.
• Transfer the now-softened-apples into a high power blender (such as Vitamix) and puree until smooth. Alternatively, you can use an immersion blender, but it might take longer for it to be completely pureed.
• Let it cool completely and then divide it amongst jars.

Notes

• Yields: This recipe makes about 4 cups of applesauce. The nutritional values below are per cup.
• When you first put all the ingredients in the crockpot, you might think that there is not enough liquid. During my recipe testing, I found that if you add more than 1/2 cup of water, the applesauce becomes too watery.
• I intentionally used cinnamon sticks instead of ground cinnamon. As the apples cook, the flavors of every ingredient amplify. I found that ground cinnamon was a bit overpowering, whereas a cinnamon stick provided a more subtle cinnamon flavor. If you do not have cinnamon sticks, you can use ground cinnamon, but I recommend starting with a small amount, no more than 1/4 teaspoon.
• Storage: Leftovers will keep fresh in airtight containers for up to 5 days in the fridge.
• Freezing: Portion your applesauce into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 181kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 364mg | Fiber: 9g | Sugar: 35g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg

I kept her tricks in my own version so you can enjoy juicy, reliable patties year-round. You can grill them outside in summer, roast them on a sheet pan with veggies, or cook them quickly on the stovetop or even in your air fryer.

Ingredients for the Juiciest Chicken Kofta

Having grown up eating this dish and after making it countless times, I’ve learned a few helpful things about the key ingredients. You’ll find the complete list in the recipe card below, but here are some highlights, including substitutions:

Onion: Both white and yellow onions work. My mom always grated the onion so it blended evenly into the mixture. Be sure to drain the liquid, as grated onions release a significant amount of juice. Red onion would also work, but it would have a slightly sweeter flavor.

Ground chicken: I prefer to use organic chicken when available. Ground chicken made with dark meat adds more richness, but lean ground chicken breast also works if you prefer a lighter option.

Panko breadcrumbs: I usually reach for panko, but regular or seasoned breadcrumbs will also work. For a gluten-free option, use gluten-free breadcrumbs. Half a cup is the sweet spot. Any less and the mixture feels loose, any more and it turns too dense.

Fresh Garlic Cloves: Mince them as finely as you can. Garlic powder works in a pinch, but fresh garlic makes a big difference here.

Baking soda: This is our secret ingredient and one of my mom’s little tricks. A small amount of baking soda alters the pH of the meat, allowing the proteins to bind less tightly, which helps koftas remain tender while retaining their shape. And in case you are wondering, you won’t taste the baking soda in your cooked chicken koftas.

Egg: The egg works as a binder, which is especially helpful with lean ground chicken. Some recipes skip it, but I’ve tested it both ways and find that adding one keeps the patties from falling apart. If you prefer not to use it, the kofta will still work, though they may be a little more delicate when cooking.

Spices & Seasonings: I opted for ground cumin, sweet paprika, kosher salt, and black pepper, but adding ground coriander would also be a great option. If you want some heat, Aleppo pepper or red pepper flakes are great options. Start with a small amount and adjust to taste.

Herbs: I opted for fresh Italian parsley, but any fresh herbs, such as mint or dill, work beautifully.

Optional Add-Ins:

Tomato paste: You can add up to 1 tablespoon to the mixture to add moisture and a pop of color. Red pepper paste also works, but it will slightly change the flavor.

Cheese: Both grated Parmesan cheese and low-moisture mozzarella work well here, about ¼ cup. Parmesan adds a savory umami boost, but it is salty, so be mindful of the salt in the rest of the recipe.

How to Make Chicken Kofta: Step-by-Step Instructions

Step 1 – Prep the onion: Set a fine mesh strainer over a bowl and grab your box grater. Using the large holes, grate the onion and place it right into the strainer. Then, using the back of a spoon, press it down to squeeze out as much juice as you can. 

It may feel like extra work, but draining the onion is key for kofta that hold their shape. If you prefer, you can chop the onion instead, but it won’t blend as seamlessly into the mixture.

Step 2 – Mix everything together: Transfer the grated onion to a large mixing bowl, then add the ground chicken, panko breadcrumbs, garlic, baking soda, cumin, paprika, egg, salt, black pepper, red pepper flakes, and parsley. 

I like to mix it with my hands, gently working it until just combined. This helps you feel when everything is evenly distributed and prevents overmixing, which can make the patties too dense.

Step 3 – Shape the kofta: Pour a little olive oil (or water) into a small bowl to keep nearby. Scoop about two tablespoons of the mixture, or use a cookie scoop so you’ll get even chicken kofta meatballs. 

Lightly oil your hands, and roll and press them into oval-shaped patties. Dip your hands in olive oil as needed to prevent the mixture from sticking to your hands and to help you form smooth, even patties.

Step 4 – Let them rest: Place the shaped kofta on a platter, cover with plastic wrap, and let them sit at room temperature for 10-15 minutes while you heat up your grill, skillet, or oven. This quick rest helps them hold their shape when you cook them. If you are prepping ahead, you can refrigerate them instead.

How To Make Ahead, Store, Freeze, and Reheat

Chicken kofta is a great make-ahead recipe, whether you’re planning for a busy weeknight or stocking the freezer for later. You can prepare the mixture ahead of time, store leftovers after cooking, or freeze them raw or cooked. Here’s how I handle it:

Make Ahead: Shape the koftas, place them on a baking sheet, wrap with stretch film, and store them in the fridge for up to 24 hours. 

Storing Leftovers: You can enjoy them warm or cold. If you’re eating them cold, just let them come to room temperature so they’re not fridge-cold. Store them in an airtight container and they’ll keep in the fridge for 3 to 4 days.

Reheat: My favorite way to reheat is on the stove with just a splash of water in the pan. The steam from the water gently warms the kofta, keeping them from drying out. 

You can also pop them in a 300°F (149°C) oven for 5-10 minutes or until they are heated through. 

Freeze (raw or cooked): You can freeze them raw or cooked. Below is how I do it.

• Raw: Place the shaped ground chicken kofta on a parchment-lined sheet pan, cover with plastic wrap, and freeze for a couple of hours until firm. Then move them into a freezer bag so they don’t take up much space. They should last up to 3 months this way. When you’re ready to cook, thaw them overnight in the fridge.
• Cooked: Store in a freezer-safe container, pressing out as much air as you can to prevent freezer burn. They’ll keep for up to 3 months. Thaw them in the fridge overnight.

Serving Suggestions for Chicken Kofta

If you’re wondering what to serve with chicken kofta, the good news is that it’s one of the most versatile dishes I make. You can build it into a wrap, pair it with grains, or add it to a mezze platter for entertaining. Here are some of my favorite ways to serve it:

• Wraps: My favorite way to serve kofta chicken is tucked into Homemade Pita Bread or wrapped in soft Lavash Bread, with fresh veggies, and drizzled generously with one of my creamy yogurt sauces, such as Mint Yogurt Sauce or Yogurt Dill Sauce. It’s quick, satisfying, and makes the perfect grab-and-go meal.
• Salad: A simple crisp salad balances the warm spices in the kofta beautifully. Try my Mediterranean Pasta Salad for a crowd-pleasing, make-ahead option, or keep it light with a fresh green salad, such as my Spring Mix Salad or Fattoush.
• Sheet Pan Kofta: For a hands-off option, make a sheet pan chicken kofta dinner by roasting the chicken koftas in the oven with quick-cooking vegetables like onions, bell peppers, and cherry tomatoes. Everything comes out ready at the same time, making it ideal for busy weeknights. 
• Mezze Platter: Add these Turkish chicken meatballs to a mezze platter alongside Hummus, Tzatziki, and CAVA’s Feta Sauce, then add some warm bread and a few marinated olives. It’s the easiest way to make dinner feel like a little Mediterranean feast. If you prefer ground beef, my Turkish Meatballs are another great option for a mezze spread.
• Grains: For a more filling plate, serve the kofta over Vermicelli Rice or Seasoned Quinoa. A spoonful of yogurt sauce ties everything together.

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Other Mediterranean Chicken Dinners You Might Like

If you enjoyed this chicken kofta recipe, here are a few other Mediterranean chicken dinners to add to your weeknight rotation:

• For a customizable meal prep-friendly dinner, my Chicken Shawarma Bowl is a great choice. It is a great dinner you can make ahead and enjoy during the week.
• If you love a mix of savory, spicy, and sweet, my Harissa Honey Chicken is always a hit. All you need is 30 minutes of marinating time.
• For a hands-on Mediterranean chicken recipe, try cooking Chicken Kabobs in the Oven.

Photos by Tanya Pilgrim.

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Chicken Kofta Recipe

Juicy, tender chicken kofta comes together in less than an hour with simple ingredients. Grill, bake, or pan-sear these seasoned patties and serve with warm bread, crisp salads, or your favorite sides for a delicious Mediterranean dinner.

Course Weeknight Dinner

Cuisine Mediterranean

Diet Halal

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 36 minutes minutes

Servings 10 koftas

Calories 103kcal

Author Aysegul Sanford

Ingredients

• 1 onion medium-size / peeled (about ½ cup)
• 1 lb ground chicken
• ½ cup panko breadcrumbs
• 2 cloves garlic minced
• ¼ teaspoon baking soda
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 egg
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional
• ¼ cup fresh Italian parsley chopped
• 1 tablespoon olive oil to use when shaping the kofta (or water)

Instructions

• Place a fine mesh strainer over a bowl and set it aside. Using the large holes of a box grater, grate the onion*. Place the grated onion into the strainer. Using the back of a spoon, strain all of its juices. Transfer the onion to a large mixing bowl. Discard the juices.
  
• Into that same bowl, add 1 lb ground chicken, ½ cup of panko breadcrumbs, 2 cloves of minced garlic, ¼ teaspoon of baking soda, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 large egg, 1 ½ teaspoon of kosher salt, ½ teaspoon of black pepper, ¼ teaspoon of red pepper flakes, and ¼ of chopped fresh parsley.
  
• Mix with clean hands until well combined.
• Pour the olive oil into a small bowl. To shape the kofta, scoop about 2 tablespoons of the mixture, oil your hands lightly, and form into 10 oval patties (or your preferred shape). A cookie scoop works well for even portions.
  
• Arrange the koftas on a platter, cover with plastic wrap, and let them rest at room temperature for 10-15 minutes before cooking.

Cooking On The Grill

• Preheat a gas grill to medium-high heat. Clean the grates, then oil them using a paper towel dipped in oil.
• Grill the kofta for 2-3 minutes for each side, turning often, until lightly golden brown and cooked through. They’re ready when an instant-read thermometer inserted into the center registers 165°F.
• Transfer to a plate and let rest for 5-10 minutes before serving.

In The Oven

• Preheat your oven to 375 °F (191°C). Line a baking sheet with parchment paper and set it aside.
• Arrange the chicken koftas on the baking sheet and bake for 15 minutes, flipping them halfway through the cooking process for even baking.

On The Stove top

• Heat a tablespoon of olive oil in a cast-iron skillet (or a large non-stick skillet) over medium high heat until shimmering.
• Place the patties in the skillet, and cook undisturbed, for 2-3 minutes or until lightly golden brown. Continue to cook each side, turning every 2-3 minutes. It should take no more than 8 minutes to cook.*

In The Air Fryer

• Preheat your air fryer to 375 °F (191°C). Lightly spray (or brush) it with oil.
• Arrange the koftas in a single layer, leaving enough room between each patty for air to circulate.
• Air fry for 12-13 minutes, turning them halfway through, until the center of a chicken kofta registers 165°F (74 °C) when inserted with a meat thermometer.

Notes

• Yields: This recipe makes about 10 chicken koftas. The nutritional values listed below are per kofta.
• Grating the onion: I know that grating the onion is the most time-consuming part of this recipe, and I think it is worth the effort, as it allows the onion to blend seamlessly into the meat mixture. However, if you prefer, you can chop your onion finely. Be sure to remove any juices (if present) before use.
• Baking soda: The small amount of baking soda helps keep the koftas hold their shape. In case you are wondering, no, you won’t taste it in the finished dish.
• Do not overcrowd the pan*: When cooking on the stove, it is best to cook your koftas in batches to achieve a good crust. If you cook them all at the same time, koftas will steam instead of sear.
• Storing leftovers: Once your chicken patties come to room temperature, you can place them in an airtight container and store it in the fridge for up to 4 days. You can enjoy them cold or warm. 

Nutrition

Calories: 103kcal | Carbohydrates: 4g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 434mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

What is Shepherd Salad?

If there were such a thing as the easiest salad in the world, Shepherd Salad would probably top the list. 

The name may sound a little unusual, but it comes from humble origins. In the countryside of Turkey, shepherds carried simple, inexpensive ingredients like tomatoes, cucumbers, onions, and peppers. Out in the fields, they would quickly chop everything and dress it with olive oil and lemon juice for a fresh, no-cook meal.

Because these were the kinds of ingredients that were affordable and easy to find, Shepherd Salad has always been considered a simple, everyday dish rather than a luxury.

Today, Çoban Salatası remains a staple across Turkey and the Eastern Mediterranean. While it shares some similarities with Greek Salad, Shepherd Salad does not usually include cheese or olives, keeping it lighter and more refreshing. 

I left Turkey over 20 years ago, but to this day, I still make this salad almost daily when summer produce is at its peak. It’s one of those recipes that instantly brings me back home.

Simple Ingredients You’ll Need 

You’ll only need a handful of fresh vegetables and pantry staples to make this easy summer salad. You can find the full ingredient list in the recipe card below, but here are a few helpful notes from my experience and from how it is traditionally made in Turkey:

Tomatoes: Use the ripest, juiciest tomatoes you can find. Heirloom, Roma, cherry, or even steak tomatoes all work well.

Cucumbers: The authentic Turkish shepherd salad recipe uses Persian cucumbers, which are crunchy and with fewer seeds compared to English cucumbers. However, both types can be used in this recipe. If your cucumbers are freshly picked, it is not necessary to peel them, but I recommend tasting them, as older cucumbers may have bitter skin.

Scallions: I opted for scallions (also known as green onions) for their mild flavor, but finely chopped red onion or white onion can be used if you prefer a sharper bite. If you’re using green onions, you can use both the white parts and the green parts.

Green peppers: Traditionally, this salad is made with a Turkish pepper called sivri biber, a long, slender pepper that can range from mild to hot. Since I can’t find it here in the US, I usually use Anaheim peppers or jalapeños. For a milder option, a green bell pepper works as well.

Lemon juice: For the best taste, use freshly squeezed lemon juice, but in a pinch, bottled juice would also work. You can also swap it with white wine vinegar, apple cider vinegar or red wine vinegar for a slightly different tang.

Olive oil: I recommend using a mild-flavored extra virgin olive oil.

Sumac powder: Sumac is usually available in the Middle Eastern or Mediterranean section of most grocery stores, sold as sumac spice or sumac powder. I often buy mine online, and if you are new to sumac, I really like Eastanbul Sumac Spice.

Just be sure to check the best-by date, as sumac has a shorter shelf life than many other spices (usually around 6 months).

Fresh herbs: I use fresh flat-leaf parsley in this recipe, but you can easily switch it up with whatever herbs you have on hand. In Turkey, it is very common to add fresh mint, fresh dill, or even a mix of the two.

How to Make Turkish Shepherd Salad (Step-by-Step Guide)

Making Shepherd’s Salad couldn’t be simpler. You don’t need any special equipment; just a sharp knife, a cutting board, and a bowl. Here’s how to prepare it:

Step 1 – Chop the vegetables: One of the hallmarks of this salad is that everything is cut into small, even pieces. This way, every bite has a little bit of everything. Dice the tomatoes, cucumbers, scallions, and peppers, then transfer them to a large bowl.

Step 2 – Add the dressing: Drizzle the vegetables with lemon juice and olive oil. Sprinkle with sumac, salt, and black pepper.

Step 3 – Finish with herbs: Add the chopped parsley on top. Using salad tongs (or clean hands), gently toss until the vegetables are evenly coated. Tossing gently is key, as it helps keep the tomatoes from getting mushy.

Step 4 – Serve: Enjoy right away while the vegetables are crisp and fresh. Shepherd’s Salad is best served immediately, since the salt and lemon juice draw water out of the vegetables, and the salad can become watery if it sits too long.

Storing Leftovers & Making Ahead

Making Ahead: You can chop the vegetables a few hours in advance and store them covered in the refrigerator. For the best texture, wait to add the dressing until just before serving to keep the vegetables crisp and prevent too much liquid from collecting in the bowl.

Storing Leftovers: Place any leftovers in an airtight container and refrigerate for up to 2 days. Keep in mind that the vegetables will naturally release some liquid as they sit, which will make the salad softer the next day. If that happens, just give it a quick toss and, if needed, add a squeeze of fresh lemon juice to brighten it back up.

Freezing: Freezing is not recommended since the vegetables lose their crisp texture once thawed. For the freshest taste and crunch, enjoy this salad right away.

Delicious Ways to Serve Turkish Shepherd Salad:

The pairing options are endless for this Turkish tomato and cucumber salad. While you can enjoy it with nearly any meal, here are some of my favorite ways to serve it:

• As a side dish: Shepherd’s Salad is a natural pairing with grilled meats like Adana Kebab and Grilled Harissa Chicken, but it also makes an excellent addition to classic Turkish summer dinners such as Karniyarik, stuffed eggplants with ground beef, Ground Beef Stuffed Onions, and vegetables. 
• As part of a vegetarian meal: If you want to serve it the way we often do in Turkey, pair Shepherd’s Salad with a bowl of Bulgur Pilaf and a glass of Ayran, the traditional yogurt drink. This is how I’ve enjoyed quick summer lunches for years. Simple, refreshing, and satisfying.
• As a topping for grain bowls: Use it as a light, refreshing topping in dishes like Chicken Shawarma Bowls or Beef Shawarma, paired with rice or bulgur pilaf.
• In a mezze platter: If you want to continue with the Mediterranean flavors, you can serve it in a mezze spread with Pita Bread, or tuck it into Lavash Bread with Hummus for a light and satisfying bite.

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Turkish Shepherd Salad Recipe

An authentic Turkish Shepherd Salad (Çoban Salatası) made with juicy tomatoes, crisp cucumbers, peppers, onions, and parsley. Light, refreshing, and ready in just 15 minutes.

Course Side Dish – Salad

Cuisine Turkish Cuisine

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 119kcal

Author Aysegul Sanford

Ingredients

• 3 medium-sized tomatoes diced into 1 ½ inch cubes
• 3 Persian cucumbers peeled and sliced ¼ inch thick
• 2 scallions both green and white parts, thinly sliced
• 2 green peppers Aneheim peppers, jalapenos, or serrano peppers – seeds removed and sliced thinly
• 3 tablespoons lemon juice freshly squeezed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon sumac
• ¼ cup fresh parsley chopped

Instructions

• Place tomatoes, cucumbers, scallions, and green peppers in a large bowl or a large platter.
  
• Drizzle it with lemon juice, olive oil, and season with salt, pepper, and sumac.
• Sprinkle it with fresh parsley and toss to combine.
  
• Serve it right away.

Notes

• Yields: This recipe makes about 6 cups of salad (depending on the size of your vegetables), and it is ideal for 4 (large) servings. The nutritional values below are per serving.
• Storage: Place leftovers in an airtight container and keep them in the fridge for up to 2 days. It is normal for the vegetables to release their juices as they sit. Just give it a stir before serving.
• Optional add-ins: As I was writing this recipe, I wanted to stay true to the traditional recipe. However, some modern-day versions of this recipe add other ingredients like a handful of crumbled feta cheese, chopped black olives, and a sprinkle of red pepper flakes (or Urfa chile if you can get your hands on.) All of these would be great addition to the recipe.

Nutrition

Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 588mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 61mg | Calcium: 25mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

Turkish cuisine is known for similar, easy-to-make salads like this one that you can make during the peak tomato season. A few of my favorites are:

• Summer tomatoes mixed in with white beans and red onions, Piyaz (Turkish White Bean Salad) is yet another simple salad 
• At every kebab restaurant in Turkey, you’ll find a side of ezme, and my version shows you how to make this authentic “Turkish salsa” at home with just a few simple ingredients.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

What Is Turkish Ezme?

Ezme is a finely chopped Turkish tomato salad or dip that you can make in 10 minutes. Today, I’m sharing my mom’s version, along with the tips I’ve learned from her, to make it authentically spicy or more gentle.

This year, I made it my mission to share some of my favorite kebab recipes, and you simply can’t talk about kebabs without mentioning their ultimate pairing: Turkish ezme. 

Pronounced exactly as it looks, this bright tomato salad (or dip) is one of the most authentic dishes you’ll find alongside kebabs in Turkey.

Often described as a Turkish “salsa” by those trying it for the first time, for those of us who grew up with this simple dish, Turkish ezme is so much more. It’s refreshing, a little spicy, and the perfect companion not only to kebabs but to any grilled meats.

Originating from the regions best known for their kebabs, Gaziantep, Urfa, Adana, and Mardin, Turkish ezme is a staple that’s deeply woven into the kebab tradition. Each region puts its own spin on it; Gaziantep’s version (referred to as Antep Ezme) is usually spicier, while Urfa’s might lean more tomato-forward.

If you’ve ever been to a kebab restaurant, you’ll know what I mean. The moment you order, they don’t ask whether you’d like ezme on the side. They just bring it, often with a side of lavash or pita bread for scooping, along with other staples like cacik (pronounced ja-juk, aka the Turkish cousin of tzatziki) and hummus. It’s part of the ritual, and to me, it’s as essential as the kebab itself.

Traditional Turkish ezme is made with finely chopped onions, ripe tomatoes, and peppers mixed with red pepper paste, lemon juice, and a handful of spices. 

Depending on how it’s prepared, it can be spicy (called Acılı Ezme) or more mild if you remove the seeds of the peppers or cut back on the red pepper flakes.

Ingredients You’ll Need & Why They Matter

The ingredients in Turkish Ezme dip are simple, fresh, and rooted in the flavors of the Eastern Mediterranean. While it uses everyday ingredients, there are some nuances that I’d like to share to ensure your version is as close to the original.

Yellow Onion: Traditional Ezme is made with yellow or white onions. At first, a whole onion may seem like a lot, but once it’s finely chopped and mixed in, it melts into the salad and gives just the right balance. 

While not traditional, red onion would also work, but it would have a slightly sweeter flavor.

Garlic: The authentic version of this Turkish dipping sauce does not use garlic, but my mom always did, so I am following in her footsteps. That small tweak is what makes my family’s version unique. It can be omitted if you are a purist.

Kosher Salt: I use kosher salt not only to flavor the overall ezme but also to soften the chopped onion and garlic. It also helps mellow their sharp, raw flavors.

Tomatoes: Authentic Turkish ezme is traditionally made with tomatoes from the Southeastern region of Turkey. Because of the hot, dry climate, those tomatoes are less juicy than what we often find here in the US.

For the best results, use firm, not overly ripe, tomatoes such as Roma, heirloom, or even cherry tomatoes. Whatever you choose, it’s important to remove the seeds.

Ezme should be juicy enough to scoop up with bread but not watery. If taking the seeds out feels like too much work, you can chop the tomatoes finely and strain them briefly through a fine mesh sieve to get rid of the excess liquid.

In the winter months, when good tomatoes are harder to come by, some people turn to canned whole peeled tomatoes. While that can work in a pinch, I find the taste of fresh tomatoes makes the biggest difference in capturing the true spirit of ezme.

Green Peppers: The authentic recipe uses Turkish sivri biber. The name literally means “pointed pepper,” and that’s exactly what it looks like: long, thin, and tapering to a point. 

Since I cannot get my hands on sivri biber here in the US, I use Anaheim, jalapeno, or serranos as an alternative. I remove seeds to keep the spice levels mild, but if you prefer yours spicy (and want to make an acili ezme recipe, as we say in Turkish), feel free to keep some.

Red Pepper Paste (or Tomato Paste): Red pepper paste is yet another traditional ingredient used in most kebab and meze recipes. I buy mine online. Tukas’s red pepper paste is my favorite. However, tomato paste is a good substitute.

Lemon Juice: Freshly squeezed lemon juice is the best, but if bottled juice is all you have on hand, that would work in a pinch.

Fresh Herbs: I kept the recipe simple and only used fresh parsley, but my mom always added a few tablespoons of chopped fresh mint and dill in addition to parsley. If you are growing your own herbs, this is a fantastic recipe to put them to good use.

Sumac: A sprinkle of sumac is the finishing touch for this Turkish salad. I buy sumac online, but you can find it in the Middle Eastern/Mediterranean section of your grocery store. If you can’t get your hands on it, you can omit it. Your salad will still taste great.

Urfa Chili Pepper (or Aleppo Pepper or Red Pepper Flakes): For a smoky finish, use the traditional Urfa chili (Urfa biber). If you prefer a bit more straightforward, less smoky, bright finish, use Aleppo chili (Pul biber). If you do not have either of those, a pinch of any red pepper flakes you have on hand would also work.

Optional Add Ins:

Classic Turkish ezme is usually made with the ingredients I listed above, but depending on the region and sometimes the creativity of the chef, you will find different variations. The add-ins below are not traditional in every version, but they are wonderful ways to build on the base and make it your own.
Pomegranate Molasses (optional): You’ll often see restaurants finish off this Turkish red sauce with a drizzle of pomegranate molasses, especially if they are serving it as a part of a meze platter. 

While it is an optional ingredient in this recipe, if you are into Mediterranean cooking, I highly recommend investing in a bottle. It provides a unique depth, a fruity tartness that can’t be replicated with just lemon juice.

When shopping for pomegranate molasses, look for a brand that lists only one ingredient: pomegranate concentrate. That way, you’ll get the purest taste without added sugar or preservatives. The one I always buy online is Eastanbul.

Olive Oil: A tablespoon (or two) of olive oil drizzled at the last minute makes it richer. I recommend an extra virgin olive oil that is mild in flavor, such as Garcia de la Cruz.

Walnuts: A close cousin of Turkish ezme is a dish called Gavurdağı Salatası. In some parts of Turkey, it’s common to add a handful of chopped walnuts, which makes the salad richer and adds a pleasant crunch. You can mix them in with the vegetables or simply sprinkle them on top as a garnish.

Pomegranate Seeds: For a beautiful pop of color, a juicy burst of sweet-tart flavor, and a delicate crunch that makes the dish feel even more special, you can add (2 tablespoons) pomegranate seeds.

How to Make Turkish Ezme?

Making this authentic recipe is surprisingly simple, and it all starts with fresh, high-quality ingredients. This Turkish dip gets its signature texture from chopping everything very finely by hand, which gives the salad its unique, crushed consistency. Here is how I make it in my kitchen:

Step 1 – Mince and Soften the Aromatics: On a large cutting board, finely chop the onion and garlic. Sprinkle them with kosher salt and gently knead the mixture with your hands.
Adding the salt not only helps soften the raw onions but also mellow their sharpness. Transfer the mixture to a medium-size mixing bowl.

Step 2 – Add the Fresh Vegetables: Using a sharp knife, carefully remove the seeds from the tomatoes and chop them finely. If you’d rather not fuss with seeding, chop them and give them a quick press through a fine mesh sieve to remove the extra liquid.

Next, remove the seeds from your peppers and chop them as finely as possible. When cutting peppers, I highly recommend wearing gloves if you have them. The oils can cause a burning sensation on your hands and sting really badly if you accidentally touch your eyes.

Transfer the tomatoes and the peppers to the bowl. Some cooks use a food processor for convenience, but I find it’s easy to over-process and end up with more of a puree of vegetables. I think hand chopping is worth the effort, especially if you are looking for the most authentic version of this Turkish red sauce.

Step 3 – Mix in the Flavorings: Stir in the red pepper paste (or tomato paste), lemon juice, chopped parsley, sumac, and Urfa chili flakes (if using).

Step 4 – Thoroughly Combine: Using a large spoon, gently mix everything together until all the ingredients are well incorporated and evenly coated. Don’t rush this step, as ezme should feel like one unified mix, not separate vegetables.

Step 5 – Finish and Serve: You can serve it straight from the bowl, but if you want to do it the way we do it in Turkey, then transfer it to a small to medium-sized oval plate. Drizzle with pomegranate molasses or olive oil (if using) and serve right away, ideally with some warm pita or lavash on the side.

Make Ahead and Storage Tips

Make Ahead: This Turkish dip actually tastes even better after it has rested. I often make it a few hours in advance and let it chill in the fridge so the flavors can deepen and meld.

Keep in mind that the juices will settle as they sit, so you may have to drain them before serving.

Storage: Leftover ezme keeps well for 2-3 days when stored in an airtight container in the refrigerator. Just be sure to give it a good stir before serving, and again, drain the juices as needed.

Freezing: This dish is best when enjoyed fresh, so I do not recommend freezing it as it will lose its signature texture when thawed.

Expert Tips from My Turkish Kitchen

Use a fine mince when chopping by hand: The secret to ezme’s classic texture is how finely everything is chopped. You don’t want big chunks in there. Take your time when chopping; it is part of what makes this recipe so good.

Dealing with excess juice: Earlier, I mentioned removing the seeds from the tomatoes to get the authentic texture that ezme is known for. But if you don’t mind some extra juice, that’s perfectly fine too. It will still taste fresh and delicious.

Using a food processor: My mom would probably turn in her grave if she saw me recommending a food processor when making ezme. Traditionally, everything is chopped by hand, and I still believe that’s the best way to get the right texture. That said, I know it can be a real time-saver, especially if you’re making a big batch.

If you do decide to use one, here’s what I recommend:

• Start with the harder vegetables (onions, garlic, peppers) and chop them finely before adding the softer tomatoes.
• Once you add the tomatoes, use short pulses instead of running the machine continuously. This helps you avoid ending up with a puree and keeps that slightly crushed consistency that makes ezme special.

Make it your own: Once you’ve made the basic recipe I shared below, try creating your version by adding a bit more heat (there is a reason people ask for ‘acili ezme’, the spicy version of this dish) or incorporating some of the optional ingredients I mentioned above.

How to Serve Turkish Ezme (The Ultimate Kebab Side Dish)

Ezme is one of those dishes that goes with almost everything. While it’s a classic alongside kebabs, its fresh, tangy flavor also makes it a great match for other Mediterranean favorites, from grilled meats to mezze platters.

• With Kebabs or Grilled Meats: Ezme is the ultimate side to dishes like Adana Kebab or Chicken Kebab. Its acidity and spice help balance the richness of the meat, which is exactly why it’s such a common pairing in Turkey.
• Part of a Meze Platter: Add it to a Mediterranean-inspired mezze platter alongside hummus, baba ganoush, and muhammara. Don’t forget the lavash, Turkish pide bread, or pita bread (or pita chips) for scooping! This dish is meant for sharing.
• As a Spread or Sandwich Topping: Use leftover ezme as a spread for sandwiches or wraps the next day. It’s especially good on my Grilled Lamb Burgers, adding a bright, tangy kick that makes them even more special.

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Turkish Ezme Recipe

This authentic Turkish Ezme is a refreshing tomato and pepper salad that pairs perfectly with kebabs or grilled meats. Quick, fresh, and versatile. Vegan, no-cook, and gluten-free recipe.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

• 1 yellow onion medium size
• 1 clove garlic finely minced
• 1 teaspoon kosher salt
• 4 medium tomatoes
• 2 green peppers Anaheim, jalapeño, or serrano, seeded
• 1 tablespoon Turkish red pepper paste or tomato paste
• 3 tablespoons lemon juice freshly squeezed
• ¼ cup fresh parsley chopped
• 1 tablespoon sumac
• ¼ teaspoon Urfa chili Aleppo pepper, or red pepper flakes (optional)
• 2 tablespoons pomegranate molasses optional

Instructions

• On a large cutting board, finely chop onion and garlic. Sprinkle with kosher salt and knead gently to soften. Transfer to a large bowl.
  
• Remove the seeds of your tomatoes and give them a fine chop. Alternatively, you can chop them first and strain through a fine mesh strainer to remove the juices. Transfer the tomatoes to the bowl.
  
• Chop the seeded peppers finely and add them to the bowl.
• Stir in the red pepper paste, lemon juice, parsley, sumac, and chili flakes (if using). Mix well to combine.
  
• If using, drizzle with pomegranate molasses and serve*.

Notes

• Yields: This recipe makes about 2 to 2 1/2 cups of ezme, which is ideal for serving 4 people. The nutritional values below are per serving.
• Storage: Leftovers will keep well for 2-3 days when stored in an airtight container in the refrigerator.
• *Let it rest before serving: It is optional, but if you have the time, chill it in the fridge for about 30 minutes before serving. This gives the ingredients a chance to mingle and develop deeper flavor. Just keep in mind that it will release some of its juices as it sits, so you may want to spoon out the excess liquid before bringing it to the table.
• Adjusting the spiciness: If you prefer your ezme to be on the milder side, I recommend taking the time to remove all of the seeds of your peppers and avoid using red pepper flakes.

Nutrition

Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 624mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1623IU | Vitamin C: 77mg | Calcium: 34mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

If you’re already convinced to make this Turkish ezme salad recipe, you’re already on your way to creating a fantastic feast. Here are a few more fresh and delicious Turkish salad recipes to serve alongside your grilled meats:

• My go-to Turkish summer salad, Piyaz, is A zesty and refreshing salad made with white beans, red onions, tomatoes, and parsley, all tossed in a simple lemon-olive oil dressing. It’s a perfect complement to rich, grilled meats.
• For a simple side salad that will pretty much work with any grilled meat and vegetable, look no further than my Turkish Shepherd Salad.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

My love for Sockeye Salmon started after a trip to Copper River in Alaska, where I had the chance to see how local fishers catch salmon during the short but intense fishing season. 

Ever since then, as soon as the Sockeye season starts, I begin thinking about how to make the most of it. This recipe is one of my favorite ways. It combines my love for harissa with the fatty richness of the salmon. Not to mention, it is a fantastic Mediterranean weeknight dinner.

Plus, it’s incredibly easy to prepare. Just mix the glaze, spread it on, and roast. It’s the kind of dish that feels a little fancy but fits perfectly into a busy weeknight.

Ingredients You’ll Need

You do not need a long list of ingredients to make this honey harissa salmon, and while you might have a few of them on hand, harissa is the one you may need to pick up or make from scratch. 

You’ll find the full list in the recipe card below, but here are my notes on the key ingredients and why they make such a difference:

Harissa: Thanks to social media, harissa, a spicy and smooth chili sauce originating in Tunisia, is having a moment right now. And I have to say, it is for a good reason because it is delicious. 

As a little trivia, most versions of harissa you find at markets are the Moroccan version of this North African sauce, mixed in with other ingredients such as red peppers, preserved lemons, etc., compared to the original recipe made with dried chili peppers, olive oil, garlic, and spices.

Regardless of the version of harissa you use, in my opinion, it is the perfect spicy sauce for salmon.

Still, regardless of the brand, keep in mind that spice levels vary, so give it a taste first and adjust the amount, especially if you’re serving kids. 

I’ve tested this recipe with both store-bought and homemade harissa, and while both work, if you have the time, I recommend making your own. It not only tastes better but also allows you to control the spice level.

Salmon: I like to use fresh wild salmon, especially Sockeye, available May through September. However, while wild-caught is my go-to, farm-raised can also be used. 

If you can’t get your hands on fresh salmon, you can use frozen salmon, but be sure to thaw it before using.

You can use Atlantic or Pacific salmon, and if you want to treat yourself and don’t mind spending a bit extra, king salmon is an amazing choice. Other options, such as Sockeye and Coho, are also excellent. 

You can cook a whole fillet or use pre-cut portions, just aim for center-cut pieces so they are an even thickness and cook at the same rate. Remember that thickness can vary, so you may need to adjust the cooking time.

Finally, you can use skin-on or skinless salmon; it is totally a personal preference.

Honey: Honey is my secret ingredient here, so don’t skip it. Just a tablespoon of it helps balance the heat coming from harissa, the fattiness from salmon, and the acid from lemon slices.

And in case you are wondering, it doesn’t make the whole dish sweet. Rather, it is there to tame the spiciness and offer a surprising sweet pop of flavor.

Olive oil: As it is with any recipe that uses just a few basic ingredients, using a good quality extra virgin olive oil is highly recommended in this baked salmon recipe. Choose one that you like the taste of. 

Lately, my go-to has been Garcia de la Cruz, but feel free to use any extra virgin olive oil you enjoy.

Lemon: We use a small amount of lemon juice in this spiced salmon to brighten up the harissa and lemon slices to garnish on top as it is baking in the oven. 

You can use lime instead, but keep in mind that the finished dish will have a slightly more tangy and aromatic flavor.

Garlic: In my opinion, fresh minced garlic is the best option, but for a milder flavor, you can also use a teaspoon of garlic powder instead.

Spices: I used kosher salt and black pepper, but you can add your favorites like paprika, cumin, coriander, or a pinch of cayenne for extra heat. Though I would refrain from incorporating too many spices, as we want the spicy harissa to shine. 

Fresh herbs: I used a small amount of fresh parsley, mostly for color and a pop of freshness. However, other herbs like fresh dill or cilantro can also be used for a slightly different but just as delicious flavor.

How to Make Harissa Salmon: Step-by-Step Instructions

Cooking salmon with a harissa glaze can look quite simple, but a few small details will make sure it turns out tender, flaky, and perfectly balanced between sweet and spicy. Here is how I do it and why each step matters:

Step 1 – Preheat your oven and prep the pan: Set your oven to 375°F and line a baking sheet with parchment paper to make cleanup easier and prevent the glaze from sticking or burning. This temperature is ideal for salmon because it cooks the fish through but without drying it out in only 12-14 minutes.

Step 2 – Make the glaze: In a small bowl, whisk together the harissa, honey, olive oil, lemon juice, minced garlic, salt, and pepper. I like to mix the liquids first, then add the seasonings so the honey blends in smoothly. The smoother the glaze, the more evenly it will spread over the salmon, giving you a seasoned bite each time. 

Be sure to give it a taste and adjust as needed. If your harissa is very spicy, feel free to add a small amount of honey or lemon juice to balance the heat and adjust the seasoning as needed.

Step 3 – Prep the salmon: Pat the salmon dry on both sides with paper towels to remove that extra moisture. This is an important step in that it helps the glaze stick well on the fish and allows it to roast rather than steam, resulting in a nice, lightly crisp salmon.

Step 4 – Glaze generously: Next, place the salmon on the baking sheet and spread the harissa mixture over the top, making sure to get the sides too. You want it fully coated so every bite is seasoned. 

I like to finish with a few lemon slices on top before baking, because as they cook, they release a bit of juice that soaks into the glaze. This adds a pop of brightness that balances the harissa and makes it visually appealing.

Step 5 – Bake: Place your salmon in the oven and let it bake for about 12 to 14 minutes. You will know it is ready when the thickest, center part of the fillet is between 125 and 135°F on an instant-read thermometer. Be sure to check in the middle and not the thinner ends, since those cook faster and can give you a misleading reading. 

We are keeping the temperature gentle and the cook time short because the goal is soft, moist salmon that flakes apart with just a fork. Overcooking can dry it out quickly, so keep an eye on the clock. With that being said, if you prefer a more well-done fillet, bake for about 15-17 minutes.

Step 6 – Garnish and serve: When the salmon comes out of the oven, top it with fresh parsley for freshness. I also like to put extra lemon wedges on the table so everyone can squeeze fresh lemon juice over the salmon.

What To Serve With This Spicy Salmon Recipe?

One of my favorite things about this spicy baked salmon recipe is how easy it is to turn it into a complete meal. You can keep it light with a fresh salad, add something hearty like a grain, or drizzle it with a creamy sauce. Here are a few ideas:

Grains: Light, citrusy grains go so well with the heat from the harissa. My Lemon Orzo or Lemon Quinoa add a nice freshness and are great for soaking up that extra glaze.

Salads: If you are looking to keep the Mediterranean-theme going, pair it with either my Mediterranean Pasta Salad or Quinoa Tabbouleh. If you want something cooling to balance the spice, my Creamy Cucumber Salad is always a hit.

Sauce: A drizzle of Yogurt Dill Sauce on top or on the side is the easiest way to add creaminess and a fresh, herby touch that works perfectly with the spicy-sweet salmon.

How To Store and Reheat?

If you have leftovers, you can definitely enjoy this salmon the next day. It’s great cold over a salad, or you can gently reheat it so it stays moist.

Storage: Once the salmon has cooled, store it in an airtight container in the fridge for up to 2 days. If possible, keep it whole instead of flaking it apart, as this helps it retain more moisture when reheated.

Reheating: Salmon dries out quickly, so it is best to reheat it low and slow. Here, you have two options:

• In the oven: Pop it in a low heat oven (275 °F / 135 °C) for about 7-10 minutes or until heated thoroughly.
• In a skillet: Place the salmon in a non-stick skillet over low heat with a splash of water to create a little steam to keep the fish moist as it reheats. Keep a close eye on it as it warms very quickly.

Make Ahead: This recipe comes together so quickly that I wouldn’t bother making it ahead. You’ll get the best texture and flavor when it’s fresh from the oven.

Freezing: I don’t recommend freezing cooked harissa salmon. The texture of the fish changes, and it loses that soft, flaky quality we love.

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Harissa Salmon Recipe

This baked harissa salmon recipe is spread with a sweet and spicy honey-harissa glaze for a quick and easy dinner you can make in under 30 minutes.

Course Dinner, Seafood

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 4 servings

Calories 309kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons harissa homemade or store-bought
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or lime juice
• 1 garlic clove minced
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 ½ lbs salmon filet skin on or off*
• 1 lemon sliced
• Fresh parsley leaves for garnish

Instructions

• Preheat your oven to 375 °F (191 °C). Line a baking sheet with parchment paper and set it aside.
• Into a bowl, place harissa, honey, olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until fully combined. Taste for seasoning and add more if necessary. Set it aside.
  
• Pat-dry the salmon on both sides using a few sheets of parchment paper. Transfer it to the prepared baking sheet.
• Spread the harissa mixture evenly on the salmon, ensuring that all the top and sides are fully covered. There is no need to spread harissa at the bottom. Top it off with a few slices of lemon.
  
• Bake in the preheated oven for 12-14 minutes or until your salmon registers between 125 to 135 °F.
  
• Garnish with parsley and serve it with lemon slices/wedges on the side.

Notes

• Salmon: I prefer using wild Alaskan salmon (such as Sockeye Salmon or King Salmon) in most of my salmon recipes, and this one is no exception. However, you can use any salmon you can get your hands on. If it is thawed, be sure to fully thaw it before spreading it with harissa. Also, keep in mind that the baking time could change based on the thickness of your salmon.
• A Whole filet or slices? Both would work. I usually shop for salmon in Costco, and they sell it as a filet. However, sliced salmon can also be used. 
• Skin on or off: Both would work.
• Storage: While this dish tastes best fresh out of the oven leftovers can be kept in an airtight container in the fridge for up to 2 days.

Nutrition

Calories: 309kcal | Carbohydrates: 10g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 517mg | Potassium: 924mg | Fiber: 1g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg

FAQs

Other Harissa Recipes You Might Like:

If you love harissa and are in need of more creative ideas to use it, these recipes are worth a try:

• My Harissa Vinaigrette is a quick CAVA-inspired dressing that you can drizzle over salads, grain bowls, grilled meats, or roasted veggies.
• For a simple weeknight dinner, Grilled Harissa Chicken pairs tender chicken with the bold, smoky kick of harissa and comes together with just 20 minutes of hands-on time.
• When you’re craving a sweet-and-spicy combo (similar to this harissa honey salmon recipe), my Harissa Honey Chicken combines harissa with honey, garlic, and lemon for roasted caramelized chicken thighs.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

I’ve been making flank steak for years, but it wasn’t until we bought our first gas grill a couple of summers ago that I really started perfecting it. I was first drawn to this cut because it’s budget-friendly and cooks quickly, which makes it perfect for busy weeknights or casual weekend grilling.

Back then, I kept things simple with just salt and pepper. The steak was fine, but it never had that “wow” factor. That changed once I began experimenting with marinades, and the version you see here quickly became my go-to. 

What makes this the best flank steak marinade is the balance of soy sauce, vinegar, Dijon mustard, and a touch of honey (or brown sugar). Paired with high heat and a quick cook time, it transforms this lean cut into a tender, juicy steak that people can hardly believe is flank steak.

Ingredients You’ll Need

The full list of ingredients is in the recipe card below, but after making this recipe countless times, I’ve gathered a few notes on what makes these key ingredients so important:

Olive oil: Use a good-quality extra virgin olive oil here. Nowadays, my favorite brand is Garcia de la Cruz (affiliate link) with its smooth and earthy flavor. You’ll also want to keep a little extra oil to grease your grill grates right before grilling to prevent the meat from sticking to the grill. 

Soy sauce: Soy sauce is the secret ingredient that gives the steak its deep, salty, savory, and umami kick. I’ve tried using just salt before, but soy sauce adds so much more depth. If you’re following a gluten-free diet, tamari or coconut aminos work just as well.

Apple Cider Vinegar: As the primary acid in this recipe, vinegar helps tenderize the meat. I use apple cider vinegar in this recipe, as it is commonly found in most households. However, balsamic vinegar or red wine vinegar would also work. Keep in mind, though, depending on the vinegar you use, that the flavor profile of your marinade will be slightly different.

For example, using an aged balsamic from Modena will give you a deeper, sweeter taste.

Lemon or lime juice: I recommend using freshly squeezed juice for the best taste. I usually go with lemon juice for its slightly tangier flavor, but lime juice works just as well. While freshly squeezed juice is best, in a pinch, bottled juice will work too.

Dijon mustard: When it comes to mustard, I like to use Dijon mustard for its strong, tangy flavors, but if you prefer a bit of texture in your marinade, you can also use grainy mustard. Yellow mustard will work in a pinch, though it has a milder taste.

Sweetener of your choice: A small amount of sugar helps balance the tangy and umami flavors of the marinade. I use honey in my recipe, but brown sugar would also work.  Either way, be sure to whisk it well so that it’s fully dissolved to prevent the sugar burning on the grill.

Fresh garlic cloves: For the best taste, I recommend using freshly minced garlic. But if you prefer a milder flavor, garlic powder works too.

Seasoning for Flank Steak: For the spices in this marinade, I’ve found that sweet paprika and ground cumin work best, but if you prefer a smokier flavor, you can swap in smoked paprika. You can also add fresh or dried herbs that complement the rest of your meal. Choose ones that echo the flavors in your side dishes for a harmonious pairing.

Flank steak: When buying flank steak, look for a cut that is well marbled and has a bright red color that looks fresh and moist. It is best to choose a flank steak that is even in thickness. My recipe calls for 1 ½ lbs of flank steak that is  ¾ to 1 inch thick, which is ideal for grilling.

How to Marinate Flank Steak? Step-by-Step Instructions

Marinating flank steak is one of the simplest ways to ensure it turns out tender and full of flavor. It really is as easy as whisking a few ingredients together in a large bowl and letting the steak soak up all that goodness.

Here’s exactly how I do it with some helpful tips on every step:

Step 1 – Make the marinade: In a mixing bowl, combine olive oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, honey, garlic, paprika, cumin, salt, and pepper. Whisk until everything is fully incorporated and the marinade looks smooth. 

I find it helps to start with the wet ingredients first, then add in the seasonings so everything blends evenly. This is especially helpful when using ingredients like honey or Dijon mustard, as it ensures they dissolve smoothly and don’t clump.

Step 2 – Add the steak: Use a large, shallow dish (ideally one with a tight-fitting lid) that’s big enough to hold your flank steak in a single layer so it can lie flat and be fully coated in the marinade. 

If you’re working with a larger cut or want less cleanup, a resealable plastic bag will work as well. Pour the marinade over the top, making sure the entire surface is covered.

I like to press the steak gently into the marinade to help it really soak in. If you’re using a plastic bag, seal it tightly and massage the marinade into the meat to distribute the liquid evenly. 

Step 3 – Cover and marinate: Cover your dish with a tight-fitting lid (or seal your bag). If you can plan ahead, marinating overnight in the fridge is my go-to, but even a quick 1-hour marinade will still give you good flavor. Depending on your schedule, here’s how I do both:

• 1 Hour Marinade: If all you have is an hour, you can let it sit at room temperature on your kitchen counter, which helps take the chill off the meat, allowing it to cook more evenly later. 
• Overnight Marinade (preferred method): If you can plan ahead, marinating it overnight in the fridge is even better. Just don’t go past 24 hours; the acids in the marinade will start to change the texture, and instead of tender, the meat can turn a little mushy.

How To Cook Marinated Flank Steak?

Once your steak is marinated and ready to go, it’s time to cook. While my preferred method for cooking is on the grill, I know that it is not always possible. The good news is that you can cook your marinated steak on the stove or in the oven.

Below are the steps for each method:

On The Grill

Step 1 – Preheat the grill: When it comes to grilling marinated beef flank steak, we’re aiming for high heat, around 500°F. You want that grill nice and hot so you get a good sear on the steak without overcooking the inside. 

While the grill heats up, give the grates a good scrape to remove any residue. Then, use a paper towel dipped in oil to coat the grates generously to prevent sticking and help you get those beautiful grill marks.

Step 2 – Prepare the steak: Remove the steak from the marinade, letting the excess drip off. We don’t want it soaking wet when it hits the grill, which can cause flare-ups and burn the outside before the inside cooks. 

As the first side cooks, you can spoon a little of the leftover marinade over the top to keep the uncooked side moist. However, once you flip the steak, you should discard any marinade that has been in contact with raw meat.

Step 3 – Grill: Place the steak directly on the grill and cook for about 4 to 5 minutes per side for medium-rare. The best way to determine if it has reached your ideal doneness is to use an instant-read thermometer (affiliate link). If you’re not sure what temperature to aim for, here’s a quick guide to help you cook your steak just the way you like it:

• Medium-rare: 130 to 135°F internal temperature (3 to 4 minutes per side)
• Medium: 140 to 145°F internal temperature (4 to 5 minutes per side)
• Medium-well: 150 to 155°F internal temperature (5 to 6 minutes per side)

I usually go for a medium-rare to medium level of doneness with flank steak to keep it juicy and tender, but feel free to adjust based on your preference. Just remember, since it’s a lean cut, going much past medium can start to dry it out.

Step 4 – Rest before slicing: Once your steak is cooked to your liking, transfer it to a cutting board or platter and let it rest for about 5 to 10 minutes. This will give the juices time to redistribute, so when you slice into it, they stay in the meat instead of running out and keeping every bite juicy and tender.

In The Oven

I’ll be honest, my favorite way of cooking flank steak is on the grill, but let’s face it, sometimes grilling is not an option. The good news is that you can get a similar result using your oven’s broiler, and it’s just as easy.

Step 1 – Turn the broiler on: Set your oven to the “broil” setting on high. For the best results, place the oven rack in the upper third section, about 5-6 inches from the heat source.

Step 2 – Prepare the pan: Line a baking sheet with parchment paper (or aluminum foil), then set a wire rack over it. The rack is key because it allows hot air to circulate completely around the meat as it roasts, helping us create crispy edges and evenly cooked flank steak.

Step 3 – Broil: Remove the steak from the marinade and let the excess drip off before transferring it to your prepared sheet pan. Broil for 5-6 minutes on each side, or until it reaches your desired doneness. The best way to know when it’s ready is by inserting an instant-read thermometer into the thickest part of the meat. For a quick guide on what temperatures to aim for, see the doneness temperature chart in the grilling section above.

Step 4 – Rest and slice: When the cooking time is completed, transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes before slicing.

On The Stove Top:

When it comes to cooking your marinated steak on the stove top, a cast-iron skillet works best as it retains heat very well. Simply:

Step 1 – Heat the skillet: Grab a large (10 or 12 inch) cast iron skillet and heat it over medium-high heat until sizzling hot. You can check if it is hot enough by spraying it with a drop of water. If it evaporates right away, it should be good to go.

Step 2 – Prepare the steak: Remove the marinated flank steak from the marinade, making sure to remove any excess. This is an important step in that excess liquid will steam the meat instead of searing it. I even recommend patting it dry with a few sheets of paper towels to make sure that it is as “dry” as possible.

Step 3 – Cook the steak: Transfer the steak to the skillet and sear for 3-4 minutes or until nicely browned. Flip the steak and cook for another 3-5 minutes, depending on the level of doneness you prefer.

What To Serve It With?

One of the things I love most about this flank steak marinade recipe is how versatile the steak turns out. You can serve it on its own for a simple dinner or build it into bowls, tacos, or hearty salads. No matter how you enjoy it, here are some of my favorite recipes to round out the meal:

Grilled Vegetables: If you’re making this as a summer meal, it pairs beautifully with grilled vegetables like Grilled Eggplant or Grilled Corn on the Cob. Both are easy to prepare alongside the steak and bring that same fresh-off-the-grill taste to the plate.

Salad: My Grilled Flank Steak Salad is a fantastic, meal-worthy salad that is everything you want in a bowl on a warm summer dinner. If you want a different option, my Original Caesar Salad, tangy Mediterranean Pasta Salad, or creamy Coleslaw with Greek Yogurt all complement the steak perfectly without overpowering it.

Potatoes: If you’re looking to add something hearty, try a side of crispy potatoes. I recommend my Fingerling Potatoes in an Air Fryer for a quick option or my simple Smashed Fingerling Potatoes.

Butter Sauce: And don’t forget a drizzle of something buttery to finish it off. A spoonful of Roasted Garlic Butter or my simple buttery Garlic Sauce takes this steak over the top and ties the whole meal together.

How To Store, Freeze, and Reheat?

If you have leftovers, this grilled flank steak keeps well and makes for an easy second meal. Remember, the key to great leftovers is preserving moisture. By following these simple steps, you can enjoy this delicious flank steak days or even weeks later with the same great taste:

Storage:

If you’re planning to store leftovers, I recommend keeping the steak whole. It helps lock in moisture and makes it easier to reheat without overcooking. Once it’s cooled, wrap it up or transfer it to an airtight container and store it in the fridge for up to 3 days. 

If it’s already sliced, that’s okay, you’ll just want to reheat it in a cast-iron skillet with a splash of water to bring back some of that texture.

Freezing:

If you plan on freezing it, I recommend freezing the cooked steak whole. Let it cool completely first, then wrap it tightly in parchment paper or plastic wrap to help prevent freezer burn. Place it in a freezer-safe bag and press out as much air as you can before sealing. It’ll keep well in the freezer for up to 3 months.

When you’re ready to enjoy it again, thaw it in the fridge overnight. For a quicker option, submerge the sealed bag in a bowl of cold water and let it sit for about 30 minutes.

Reheating: 

If you stored your steak whole, the best way to reheat it is in the oven. Preheat to 275°F, wrap the steak loosely in foil, and warm it for 10 to 15 minutes or until heated through. Covering is important as it will help lock in moisture and keep the steak from drying out.

If your steak is already sliced, I recommend reheating it in a cast-iron skillet over medium heat. Add a splash of water or beef broth to keep it moist, and warm just until heated through. This helps bring back some of that texture and gives the edges a slight crisp without overcooking the inside.

Whichever method you use, reheat low and slow. Since flank steak is lean, high heat can dry it out fast.

FAQs

Save This Recipe

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Other Steak Recipes You Might Like:

If you enjoyed this easy flank steak recipe, there are plenty of other ways to enjoy it too:

• For an easy weeknight dinner or a get-together, you can’t go wrong with my Flank Steak Tacos. These pair perfectly with fresh toppings and warm tortillas.
• If you’re craving something hearty and satisfying, my Chimichurri Steak Sandwich is always a hit.  Imagine perfectly cooked steak wrapped in chimichurri sauce in a soft, crusty bread. It’s everything you want in a sandwich.
• Or if you’re in the mood for something lighter, try the cult-favorite, Houston’s Thai Steak Noodle Salad for an impressive yet easy steak dinner recipe.

Photos by Tanya Pilgrim.

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Flank Steak Marinade Recipe

Here's an easy flank steak marinade that transforms a budget-friendly cut into a tender, juicy steak every time. Made with simple pantry staples, it's perfect for grilling, broiling, or searing flank steak for an easy, crowd-pleasing meal.

Course Meat

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 266kcal

Author Aysegul Sanford

Equipment

• 1 Meat Thermometer

Ingredients

• ¼ cup olive oil plus more to oil the grill grates
• ⅓ cup soy sauce
• ¼ cup apple cider vinegar or balsamic vinegar or red wine vinegar
• 2 tablespoons lemon juice or lime juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or brown sugar
• 3 cloves garlic minced
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ lbs flank steak

Instructions

• Select a container that is large enough to fit your flank steak comfortably, ideally one with a fitting lid. Alternatively, you can also use a resealable plastic bag.
• Add in ¼ cup of olive oil, ⅓ cup of soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 3 cloves of minced garlic, 1 teaspoon of sweet paprika, ½ teaspoon of ground cumin, ½ teaspoon of kosher salt, ¼ teaspoon black pepper. Whisk to combine.
  
• Add the flank steak and ensure that the whole piece is submerged in the marinade.
• Cover and refrigerate for at least 1 hour, preferably overnight, but no longer than 24 hours.
  

To Cook it on the Grill:

• When ready to cook, preheat a gas grill to 500°F.
• Scrape the grill grates to remove any possible food residue. Dip a wad of paper towel into a bowl of oil and coat the grates generously with the oil.
• Remove the flank steak from the marinade, letting the excess marinade drip off. Discard the marinade.
• Place the meat on the grill and cook for 3-4 minutes on each side for rare (internal temperature is 130 to 135 °F), 4-5 minutes on each side for medium (internal temperature is 136 to 145 °F), or 5-6 minutes on each side for medium-well (internal temperature is 146 to 155 °F).
• When it reaches your desired doneness, transfer the grilled flank steak to a platter and cover it with foil.
• Let it rest for 5 minutes, and then slice it against the grain. Serve while still warm.

To Broil in The Oven

• Set your oven to the "broil" setting on high. For the best results, place the oven rack in the upper third section, about 5-6 inches from the heat source.
• Line a baking sheet with parchment paper and set a wire rack over it.
• Remove the steak from the marinade and let the excess drip off before transferring it to your prepared sheet pan. Broil for 5-6 minutes on each side, or until it reaches your desired doneness.
• Transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes before slicing.

On The Stove Top

• Place a large cast-iron skillet over medium high heat and heat it until sizzling hot.
• Remove the marinated flank steak from the marinade, making sure to remove any excess. Transfer it onto a clean plate and pat dry with a paper towel to remove as much of the liquid as possible.
• Transfer the steak to the skillet and sear for 3-4 minutes or until nicely browned. Flip the steak and cook for another 3-5 minutes, depending on the level of doneness you prefer.

Video

Notes

• Let it come to room temperature before grilling: If you are marinating your steak overnight, take it out of the fridge and let it rest on the counter 30 to 60 minutes before grilling. If you put cold marinated steak on a hot grill, it won’t sear properly. It’s likely that the outside will cook before the inside is cooked.
• Level of doneness: Please use the grilling times I listed in the post as a place to start. The grilling time could change based on the thickness of your flank steak. The best way to check doneness is with a meat thermometer.
• Storage: If you’re planning to store leftovers, I recommend keeping the steak whole. Once it’s cooled, wrap it up or transfer it to an airtight container and store it in the fridge for up to 3 days. If it’s already sliced, that’s okay too. Place it in an airtight container and store it in the fridge for up to 3 days.

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 1077mg | Potassium: 495mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 3mg

As I set out to recreate CAVA’s cucumber mint lime drink, I started with a base of lime juice, almost like making a classic limeade. At first, I blended cucumber juice, lime juice, and a bit of simple syrup. It was good, but honestly, it just tasted like limeade. It was nothing memorable.

Then I came across a tip that suggested enhancing limeade with lime zest and a splash of lemon juice. That tip was golden. Those two small additions completely transformed my simple drink into something bright, layered, and refreshing, and more importantly, just like the version I love at CAVA.

This homemade cucumber mint lime juice drink recipe has that exact light, crisp, and not overly sweet flavor. It’s also incredibly easy to customize, can be served non-alcoholic or as a cocktail, and is also make-ahead friendly, making it a total crowd-pleaser for any warm day. Not to mention, making your own is way more cost-effective than buying at the store.

Cava Cucumber Mint Lime Ingredients

To make this copycat CAVA cucumber mint limeade, you only need a few simple, fresh ingredients you probably already have in your fridge/pantry. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing:

For the Mint Simple Syrup

Sweetener: Traditionally, simple syrup uses equal parts sugar and water. I like to use honey (or agave syrup) instead, inspired by my Honey Simple Syrup recipe, to keep the drink naturally sweetened. Both options work beautifully.

Mint: Any fresh mint you grow or can find in your local supermarket will do. Peppermint or spearmint are both great choices.

For the Drink

Cucumbers: I prefer Persian cucumbers for their crisp, sweet taste, but English cucumbers are a great substitute. Peeling is optional, but if you keep the skin on, give it a taste first to make sure it’s not bitter, since older cucumber skins can sometimes be tough and a bit bitter.

Lime and Lemon Juice & Zest: Freshly squeezed juice is best for a bright, clean taste. Bottled juice works in a pinch, but if you can, squeeze your own. When I was testing this recipe, I noticed that using only the juice didn’t quite capture the citrusy kick that makes CAVA’s version so refreshing.

That’s when I decided to add the zest of both lime and lemon. It turned out to be the missing piece, bringing the drink much closer to the one I first enjoyed at CAVA.

Ice: Cubed or crushed ice keeps the drink cold and refreshing.

For the Garnishes

This is where you can have some fun. Add cucumber slices, sliced lime, or fresh mint sprigs for a pretty, restaurant-style touch.

How To Make Cucumber Mint Limeade?

Although it may seem like a lot of steps, making this refreshing drink is actually quite simple. Just follow the easy steps below:

Step 1 – Make the mint simple syrup: To keep my drink naturally sweetened, I am making a batch of my honey syrup recipe. That being said, you can make it with regular simple syrup by using 3/4 cup of granulated sugar and 3/4 cup of water, following the same steps.

If you are following in my footsteps, combine honey (or sugar) and water in a small saucepan over medium heat. Cook, stirring occasionally, until the honey fully dissolves. Refrain from boiling honey, as exposure to high heat can potentially degrade the nutritional value and natural flavors of your honey.

Remove from the heat and stir in the mint leaves, ensuring they are fully submerged. Let them steep for 15-20 minutes, then strain and set aside to cool.

Step 2- Puree the cucumbers: Cut the peeled cucumbers into small chunks and transfer them into a food processor or high-powered blender and blend until smooth and lightly pureed. 

Step 3- Strain the juice: Pour it into a fine-mesh strainer set over a bowl (or a nut milk bag would also work). Use the back of a spoon or spatula to press out as much of the juice as possible. In the end, you should get about ½ cup of cucumber juice.

Step 4 – Mix the drink: Grab a large pitcher and pour in all the prepared ingredients, starting with cucumber juice, lime and lemon zests and juices, now-cooled mint simple syrup, and 2 cups of cold water. Give it a good stir to ensure everything is thoroughly mixed.

Step 5 – Chill & Serve: Cover and refrigerate for an hour or two to allow the flavors to blend together. When ready to serve, fill glasses with ice and pour the drink over it. Garnish it with a sprig of fresh mint and your other preferred garnishes.

How To Make Ahead and Store?

One of the best parts about this cucumber mint limeade is how easy it is to prepare ahead of time. It’s perfect for entertaining or for keeping a refreshing drink ready in the fridge all week.

Make Ahead: The mint simple syrup can be made 1-2 days in advance and stored in an airtight jar or bottle in the refrigerator.

If you’d rather mix the whole drink ahead, you can prepare it a day in advance. Just cover and refrigerate until ready to serve.

Storage: Store the finished drink in a sealed pitcher in the refrigerator for up to 3-4 days.

It’s normal for the liquid to separate as it sits. Just give it a good stir before pouring.

Freezing for Later:

A fun option is to freeze the cucumber mint limeade in ice cube trays. Once frozen, drop the cubes into a glass of water or sparkling water for a light, refreshing sip without making a whole batch.

I like using silicone ice cube molds (affiliate) so the cubes pop out easily.

Variations

One of the best parts about this cucumber mint drink recipe is how easy it is to customize. With just a few simple swaps or additions, you can make it fit any occasion, like serving it to kids on a hot afternoon or mixing it up for friends at happy hour.

Add Sparkling water: For a bubbly twist, replace some or all of the water with sparkling water. You can even use lightly flavored sparkling water  (like Bubly or Spindrift) that you enjoy. It adds a refreshing fizz and makes the drink feel extra special.

Turn it into agua fresca: For a lighter taste, similar to a cucumber mint agua fresca, use less citrus and more water.

Make it a cocktail: This limeade is the perfect base for gin, vodka, or even white rum. Add a splash over ice for a refreshing adult beverage.

Add some ginger: If you enjoy a little spice, try steeping a few slices of fresh ginger in the mint simple syrup. It adds a subtle warmth and zing that balances beautifully with the cool cucumber and bright citrus.

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Similar Drink Recipes You Might Like

If you’re as obsessed with this CAVA drink as I am, you’ll love these other refreshing recipes from the archives:

• If you are in search of the most refreshing summer drink on a hot day, look no further than my Strawberry Basil Mocktail. Made in just a few minutes with strawberries and fresh basil, it’s such a nice twist to the classic version.
• Elevate your lemonade game with my go-to Rosemary Lemonade Recipe, made from scratch with a unique hint of vanilla.
• Inspired by a trip to Dominica, my honey-sweetened Iced Ginger Tea is a true summer treat for any ginger lover.

Photos by Tanya Pilgrim.

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CAVA Copycat Cucumber Mint Lime Recipe

If you've been looking for a good recipe for CAVA's Cucumber Mint Lime Juice Drink, you are in the right place! This refresher is cool, crisp, and just the right amount of citrusy. Perfect for get-togethers, cocktails, or a refreshing sip for the kids.

Course Non Alcoholic Drink

Cuisine Mediterranean

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Cooling time 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 6 servings

Calories 153kcal

Author Aysegul Sanford

Equipment

• 1 Small food processor
• 1 Fine mesh strainer

Ingredients

For the simple syrup:

• ⅔ cup honey or sugar
• ⅔ cup water
• 1 cup fresh mint leaves rinsed and picked over – plus more as garnish (15 g)

For the drink:

• 6 Persian cucumbers peeled and cut into chunks or 2 English cucumber (peeled), plus more as garnish
• Zest of 1 lime 1g – about 1 tsp
• Zest of 1 lemon 1g – about 1 tsp
• 1 ½ cups fresh lime juice about 10-12 medium-sized limes
• ½ cup fresh lemon juice about 5 medium-sized lemons
• 2 cups water

As Garnish:

• 1 lime sliced
• Ice for serving

Instructions

• Make the Mint Syrup: In a small saucepan, combine honey (or sugar) and water. Warm over medium heat, stirring occasionally, until the honey dissolves completely. Remove from the heat and stir in the mint leaves. Make sure they're fully submerged. Let steep for 20 minutes, then strain and set the syrup aside to cool.
  
• Juice the Cucumbers: Place peeled cucumbers in a food processor and blend until smooth. Set a fine mesh sieve or colander over a bowl and pour in the puree. Use a spoon or spatula to press out as much juice as possible. You should get about ½ cup of cucumber juice.
  
• Mix the Drink: In a large pitcher, combine the cucumber juice, lime zest, lemon zest, lime juice, lemon juice, and the cooled mint syrup. Add 2 cups of water and stir well.
  
• Chill: Cover and refrigerate for 1-2 hours to allow the flavors to blend together.
• Serve: When ready to serve, fill glasses with ice, cucumber slices, and lime slices. Pour the drink over the ice and garnish with fresh mint.

Notes

• Yields: This recipe makes about 6 to 7 cups of limeade, ideal for serving 6 people. The nutritional values below are per serving.
• Simple syrup: I made a honey simple syrup to keep my drink naturally sweetened, but you can make a regular simple syrup by mixing an equal amount of granulated sugar with water (1 to 1 ratio). Do not skip this step, otherwise the sugar will not dissolve in the drink.
• Taste and adjust: Not all lemons and limes are created equal. Some can be sweet, some can be too tart. Once you mix all the ingredients, be sure to give it a taste and adjust with more water or syrup.
• Storage: Store leftovers in a bottle or jar with a tight fitting lid for upto 3-4 days. Be sure to give it a good shake before serving.

Nutrition

Calories: 153kcal | Carbohydrates: 42g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 261mg | Fiber: 2g | Sugar: 34g | Vitamin A: 424IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 1mg

What Are Sumac Onions?

Growing up in Turkey, sumac onions were always on the table. For us, they were what pickled onions are for many American homes: a simple, tangy side that brightens up almost any meal.

While we called it “sumac onions” and served it more like a condiment, some people also refer to it as a “red onion salad” and serve it as a side dish. Both are perfectly acceptable.

Now, in case you are not familiar, the key ingredient is sumac. It is a deep red spice made from dried berries (not peppers, though many people think so) with a tangy lemony flavor and slightly earthy taste. Unlike chili powders, it isn’t spicy hot.

When mixed with thinly sliced red onions, sumac helps tame their sharpness, turning them into a slightly sweet and refreshing bite. That’s why you’ll often see sumac onions served alongside meat-centric dishes like lamb, beef, or chicken kebabs. They cut through the richness and spice, bringing a welcome crunch and a pop of brightness to every bite.

Simple Ingredients You’ll Need

You’ll need only a few basic pantry staples to make this sumac onions recipe. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes from my recipe testing:

Red Onion: Since this is the main ingredient, use a fresh red onion and slice it as thinly as possible. A sharp knife works well, but a mandolin ensures even slices. In a pinch, you can substitute white or yellow onions, though the flavor will be slightly different.

Extra Virgin Olive Oil: A mild-flavored olive oil works best.

Lemon Juice: My mom always used lemon juice, as most Turkish families do, but other acidic ingredients like apple cider vinegar, red wine vinegar, or lime juice also work. Keep in mind, though, that the flavor profile will vary depending on the acid you use.

Kosher Salt: I used Diamond kosher salt, but if you are using other brands like Morton’s or sea salt, I would use half the amount and adjust it as necessary.

Sumac: Usually available in the Middle Eastern section of most supermarkets, sold as sumac spice or sumac powder. If you’re new to sumac, I really like Eastanbul sumac spice (affiliate link). Keep an eye on the best-by date, since sumac typically has a shorter shelf life than many other spices, about 6 months.

Red Pepper Flakes (Urfa Chili or Aleppo Pepper): Optional, but the authentic version often uses a pinch of Urfa chili or Aleppo pepper. If you can’t get your hands on either one of those, any other red pepper flakes you have on hand would also work.

Fresh Chopped Parsley: Finely chopped parsley is traditional, but you can switch it up depending on the dish you are serving it with. For example, fresh mint pairs beautifully when serving with lamb.

Pomegranate molasses (optional): A drizzle of pomegranate molasses is optional, but it would add a nice sweetness, especially if you are serving this with kebabs.

Tomatoes (optional): If I am serving this sumac onion salad with lamb kabobs like the traditional Adana Kebab, I add a handful of halved cherry tomatoes. They bring a pop of color and an extra touch of freshness.

How to Make Sumac Onions (Step-by-Step Guide)

Making Turkish sumac onions is as straightforward as it gets. You don’t need any special equipment, just a sharp knife and a bowl. Follow these simple steps, and you’ll have a tangy, refreshing side ready to serve with your favorite dishes.

Step 1 – Slice the onions: On a sturdy cutting board, cut the red onion in half lengthwise. Remove the skins and slice thinly into half-moon shapes. A sharp knife works best, but always keep the flat side of the onion against the board for safety.

Step 2 – Mix the ingredients: Place the sliced onion in a medium bowl. Add the olive oil, lemon juice, kosher salt, sumac, and Aleppo pepper (if using).

Step 3 – Massage: Using clean hands, gently massage the onions for 1-2 minutes, until they have softened slightly and absorbed the seasonings.

Step 4 – Garnish and rest: Sprinkle with chopped parsley and toss to combine. If you have the time, cover and refrigerate for 10-15 minutes before serving to let the flavors meld.

Delicious Ways to Serve Sumac Onions

The pairing options are endless for this Turkish onion salad. While you can serve it with nearly any savory dish, here are some of my favorite ways to enjoy it:

• With Kebabs & Grilled Meats: Sumac onions are the classic pairing with the rich, smoky kebabs that Turkish, Lebanese, and other Middle Eastern cuisines are known for. I especially love to serve on top of my Adana Kebab, Chicken Shish Tawook, Doner Kebab, and Oven Chicken Kebabs.
• With Shawarma: Their tangy bite balances the spices in shawarma beautifully. Try them with my Easy Chicken Shawarma or Beef Shawarma.
• In Bowls: Add freshness and brightness to grain or salad bowls. They’re perfect on top of a Chicken Shawarma Bowl or a Homemade CAVA Bowl.
• With Seafood Dishes: They pair wonderfully with Grilled or Baked salmon, adding contrast to the richness of the fish.
• Make it a part of your mezze platter: Serve it along with other mezze platter staples like Hummus, Muhammara, and Baba Ganoush.
• Vegetarian & Vegan Favorites: Sumac onions bring life to plant-based meals, adding a burst of freshness that makes every bite more satisfying. I love serving them alongside Rice with Vermicelli or crispy Falafel.

Storing Leftovers & Making Ahead

Making Ahead: This recipe is perfect for meal prep since the onions continue to mellow and develop flavor as they sit. You can make them 2–3 days in advance and store them in an airtight container or mason jar in the fridge.

Storing Leftovers: Keep leftovers refrigerated for 3 to 4 days. Just give them a quick stir before serving to mix the seasonings back in.

Freezing: Freezing isn’t recommended, as the onions lose their crisp texture once thawed. For the best taste and crunch, enjoy them fresh.

FAQs

Other Middle Eastern/Mediterranean Condiments You Might Like

If you enjoy this onion sumac salad, chances are you’ll love other Middle Eastern and Mediterranean condiments too. Here are a few to try next:

• If you’re a fan of the bold, spicy flavors of the region, my homemade harissa recipe is a must-try.
• Bright and earthy with lemon and garlic, tahini sauce is one of the easiest ways to add depth to grilled meats or roasted vegetables.
• When you want to mellow out the richness of kebabs or grilled meats, everyone’s favorite creamy Greek white sauce (known as tzatziki) made with cucumber, garlic, and dill is hard to beat.

Save This Recipe

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Sumac Onions Recipe

These quick and tangy Sumac Onions are a quick Middle Eastern condiment. Made with thinly sliced red onions, lemon juice, olive oil, and sumac, they add a refreshing, citrusy bite that balances rich dishes like kebabs, shawarma, or grilled fish. Serve as a side, condiment, or salad for a fresh pop of flavor.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 45kcal

Author Aysegul Sanford

Ingredients

• 1 red onion medium sized
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• ½ teaspoon Kosher salt
• 1 tablespoon sumac
• ¼ teaspoon Urfa or Aleppo pepper or red pepper flakes
• 2 tablespoons fresh parsley chopped

Instructions

• Cut onions in half lengthwise, remove the skins, and slice thinly into half-moon shapes. Transfer to a medium bowl.
• Add the olive oil, lemon juice, Kosher salt, sumac, and Aleppo pepper.
  
• Using your hands, gently massage the onions for 1–2 minutes until they soften slightly and absorb the seasonings.
• Add the parsley and toss to combine.
  

Notes

• Yields: This recipe makes ½ to ¾ of sumac onions, which would be ideal for serving 4 adults. The nutritional values below are per serving.
• Onions: While the traditional recipe is made with red onions, in a pinch, you can use white onions, but keep in mind that the flavor profile will be slightly different.
• Make Ahead: These onions get even better as they sit. You can prepare them 2-3 days in advance and store them in an airtight container or jar in the fridge.
• Storage: Store leftovers in the fridge for up to 4 days. Just give them a quick stir before serving to mix the seasonings back in.
• Freezing: Not recommended, as the onions lose their crisp texture once thawed. For the best flavor and crunch, enjoy them fresh.

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.2mg

Recently, a local reader challenged me to share how to make this iconic kebab at home. Having grown up in Turkiye and with a good friend who owns a kebab restaurant in Adana (and serves nothing else!), I felt uniquely qualified to take on the challenge.

In this post, I will walk you through every aspect of creating these juicy, flavorful skewers with confidence. I’ll share how to choose the right meat, the true authentic seasonings, essential shaping techniques, and foolproof grilling tips I’ve picked up through my own recipe testing.

What Is Adana Kebab?

At its essence, Adana Kebab (or as we call it, Adana Kebap) is Turkey’s most iconic grilled lamb skewer. Hailing from the city of Adana, this traditional recipe is made with just a handful of core ingredients: finely ground lamb, tail fat, a specific Turkish red pepper called kapya, fiery Urfa chili flakes (or Aleppo pepper), salt, and black pepper.

Although many online versions include aromatics and spices like onion, garlic, or cumin, the authentic recipe adheres to those five basics.

The traditional method also calls for hand-mincing the meat with a special curved knife called a zırh (affiliate link), threading it onto wide metal skewers, then grilling it over charcoal for a deeply smoky, rich result.

The True Secret of Adana Kebab: Ingredients and Their Role

When it comes to the ingredient list for this Turkish classic, the most important thing to remember is that less is more.

Sure, you can add onion, garlic, or spices like cumin and coriander. But my suggestion is to first master the basics of the authentic recipe, and then tweak it to your own preferences from there.

You can find the full list of ingredients in the recipe card below, but here is a more detailed breakdown of what you will need.

The Meat: Lamb, Beef, or Both?

That said, even though I just made a case for sticking to tradition, I’ll be the first to bend the rules a bit, starting with the most important part of the recipe: the meat.

The authentic version is made by chopping lamb (typically from the shoulder) and tail fat with a curved knife called a zırh (in the US, it is referred to as a cleaver knife).

The goal with using a tool like zırh is to chop the meat and fat together, back and forth, so that it (almost) forms a paste. In a way, you’re grinding the meat yourself, by hand, until the fat and muscle bind naturally.

Now, as much as I love the idea of sticking to the original, even as someone who cooks for a living, I don’t own a zırh.

And as for tail fat? Let’s just say it’s not exactly easy to find.

So, in the spirit of making this Turkish skewers recipe doable for home cooks (dare I say it, even on a weeknight), I use ground lamb instead. I know it’s not quite the same, but I truly believe it’s the next best thing.

Now, you might be wondering: can you use ground beef instead, or a combination of both? The answer is yes and yes. But there’s one very important detail to keep in mind: fat content.

What makes Adana Kebab so iconic, and so delicious, is the fat. Fat doesn’t just add richness. It also helps the meat hold together and cling to the skewer as it cooks. It’s the secret to that signature juicy texture and the reason these kebabs don’t dry out or fall apart on the grill.

Since ground lamb naturally has more fat than beef, you’ll need to make adjustments if you’re using beef. Look for a fatty grind, ideally a 60/40 ratio if possible. 

If you’re buying from a butcher, ask for ground chuck with extra fat, or see if they can add in some beef fat trimmings for you.

Signature Seasonings of Adana: Red Pepper, Urfa Chili, and Salt

There’s a common belief that most kebab recipes rely heavily on aromatics like onion and garlic, along with spices such as ground cumin, coriander, and paprika.

Red Pepper

While that might be true for many types of kebab, this ground lamb skewer recipe challenges that idea. Instead of layering in lots of spices, it highlights one very specific ingredient: a red pepper called kapya. Native to Turkey, kapya peppers are known for their sweet and smoky flavor and add a distinctive depth to the original recipe.

I would have loved to use Kapya here, but since it’s not widely available in the US, I went with the next best thing I could find: red Fresno peppers.

If you can’t get your hands on those, a red bell pepper will also work.

Urfa Chili Flakes (Pul Biber)

The next signature ingredient is Urfa chili pepper (affiliate link), also known as Aleppo-style red pepper flakes. Urfa chili has a deep, earthy heat that’s mild yet complex, and it complements the richness of the lamb beautifully.

If you can find it, it is absolutely worth using. That said, you can use any red pepper flakes you have on hand. And, of course, feel free to adjust the heat level to suit your preferences.

Paprika

To help round out the flavor of the red pepper, especially when using substitutes like Fresno or bell pepper, I like to add a little extra depth with paprika. I use two teaspoons of my favorite kind to help bring in some of the sweetness and smokiness that kapya naturally offers.

This is also a great place to put your own spin on the recipe. Use sweet paprika, smoky paprika, or a combination of both, depending on what you prefer and have on hand.

Salt & Pepper

Finally, we have salt and black pepper.

And I’ll say this upfront. The amount of salt might surprise you. The recipe calls for one tablespoon of kosher salt for two pounds of ground lamb. It may sound like a lot, but it is essential.

Salt not only enhances the taste, but it also helps the meat bind and hold its shape on the skewer.

Of course, not all salts are created equal. I use Diamond Crystal kosher salt (affiliate link), which is lighter and less salty by volume than many other brands. If you are using something like Morton’s kosher salt, I recommend starting with half the amount and adjusting to taste.

I also add a touch of black pepper to round out the simple seasoning.

How to Make Adana Kebab at Home

Once you have your ingredients prepped and your skewers ready, the rest comes down to technique. It’s not difficult, just a few key steps to follow for the best results. Here’s how I break it down:

Preparing your kebab mixture:

Step 1 – Chop and Drain the Red Peppers

Start by removing the seeds and chopping the red peppers as finely as you can. This helps them blend seamlessly into the meat mixture, rather than showing up as visible chunks.

After chopping, place the peppers in a fine mesh strainer and press gently to release their juices. This step is essential as we want to remove as much liquid as possible so the mixture doesn’t become too wet or soggy when it’s time to shape.

Step 2 – Prepare the Meat Mixture

In a large mixing bowl, combine the drained chopped peppers, ground lamb, paprika, red pepper flakes, salt, and black pepper. Using clean hands, mix everything together until fully combined and evenly seasoned.

Once it’s mixed, divide the meat into equal portions based on how many skewers you plan to use. My set came with three skewers, so I divided the mixture into three even parts. You can eyeball it or, if you prefer precision, weigh the portions using a kitchen scale.

If you want to make it ahead, just cover the bowl and place it in the fridge. In fact, if you can plan ahead, I highly recommend it. Giving the mixture a chance to rest helps the flavors come together and settle into the meat. An overnight rest (up to 24 hours) can really make a difference.

Shaping your Adana Kebabs

Step 3 – Thread Onto the Skewers

When you’re ready to thread the meat, start by setting up your workstation. Grab your skewers, a small bowl of water to wet your hands, and bring out the meat mixture from the fridge.

To thread, take one portion of the ground lamb mixture, shape it into a ball, and gently insert the skewer through the center. Using your hands, press and spread the meat down the length of the skewer, turning it as you go to create an even shape.

If or when the mixture starts to feel sticky, lightly wet your hands to prevent the meat from sticking too much. Just be careful not to overdo it. A little water goes a long way, and too much can make the mixture too soft to hold together.

As you work, do your best to keep the thickness even from top to bottom. Once you’ve shaped the kebab, take a moment to gently press and seal the top and bottom ends of the meat onto the skewer.

Step 4 – Create the signature ridges

If you’ve had Adana Kebab before, you’ve probably noticed the pattern of shallow ridges pressed into the surface. They’re not just for appearance. These indentations help the meat cook more evenly over high heat and give the kebab its signature look.

To make them, use your thumb and forefinger to gently press along the length of the meat, making shallow marks every couple of inches. Rotate the skewer and repeat the same motion on the other side.

Grilling Your Kebabs

Step 5 – Grill

The traditional way to cook Adana Kebab is over a charcoal grill, which gives it that distinct smoky taste and slightly crisp exterior. That said, I used my gas grill for this version to keep it simple and approachable for home cooks. Both methods work well, and below you’ll find tips for each.

If using a gas grill: Preheat your grill to 400°F to 425°F. Clean the grill grates thoroughly and brush them with oil to prevent sticking.

Carefully place the Adana kebab skewers on the grates and grill, turning them frequently to ensure even cooking and a nice char on all sides.

Depending on the thickness and length of your kebabs, this will take about 10 to 12 minutes.

Because the meat is rich in fat, you may see flare-ups as it cooks. That’s completely normal, but it’s important to stay close to the grill while they’re cooking. 

Adjust the heat as needed and continue rotating the skewers to avoid burning and help them cook evenly.

If using a charcoal grill: Light your charcoal and let the coals burn until they’re covered with a thin layer of white ash.

Spread them out evenly and position the skewers directly over the heat. Grill the kebabs, turning them every couple of minutes to ensure even cooking and that nice, smoky char.

The total time will be similar, around 10 to 12 minutes, again depending on the heat level and the size of your skewers.

Similar to cooking it on a gas grill, keep a close eye during grilling, especially if you notice flare-ups. The goal is juicy, charred kebabs that stay intact from grill to plate.

Step 6 – Let It Rest While Making Sumac Onions

Once the kebabs are grilled, transfer them to a sheet pan and cover loosely with foil. Let them rest for about 5 to 10 minutes so the juices have time to settle back into the meat.

While the kebabs are resting, you can prepare one of the classic accompaniments to Adana Kebab: sumac onions, a traditional onion salad that beautifully balances the richness of the meat.

They’re easy to make, but if you’d like a more detailed breakdown, feel free to check out my Sumac Onions recipe.

To make a quick batch, combine sliced red onion, olive oil, lemon juice, kosher salt, sumac, and a pinch of red pepper flakes in a medium bowl. Using clean hands, gently massage the onions until they have softened slightly. Finish with a sprinkle of chopped parsley.

Assembling and Serving

Step 7 – Assemble:

With the meat grilled and your sumac onions ready, all that’s left is the bread. Traditionally, Adana Kebab is served with lavash, a soft Mediterranean-style flatbread.

It’s similar to pita bread, and you can usually find it in most supermarkets. Of course, if you’d like to try making your own, I also have a homemade lavash recipe available for you to follow.

To assemble, place a piece of lavash flat on a plate and use it to slide the meat off the skewer. Since my skewers are quite large, I like to cut the kebab in half while it’s still on the skewer, then slide each half off gently. The meat should release easily.

From there, simply top it with a generous spoonful of sumac onions, a few slices of tomatoes, and a sprinkle of fresh parsley before rolling it up.

Needless to say, it is best to enjoy your Adana wrap while it’s still warm.

How to Serve Adana Kebab: Authentic Turkish Pairings for a Complete Meal

So you made your Adana Kebab, garnished it with sumac onions, and wrapped it in warm lavash. Good for you! But what if you want to take it up a notch?

Below are a few traditional pairing ideas in case you’d like to serve it the way we do in Türkiye:

Pair it with a classic Turkish salad: Turn your kebab into a full feast by serving it alongside a fresh salad like the classic pairing, Turkish Ezme. Alternatively, you can go with a traditional Shepherd’s Salad (Çoban Salatası), a white bean salad like Piyaz, or even my Greek Cucumber Salad for a cooling contrast.

Add grilled vegetables: If you have a little extra time, grill some tomatoes or green peppers on the side while your kebabs are cooking. These simple vegetables add a lovely charred flavor and are often served right on top of the kebab in restaurants across Türkiye.

Serve with rice or bulgur pilaf: For a more substantial meal, pair your kebab with a starch. My Vermicelli Rice or Bulgur Pilaf are both authentic and satisfying options that round out the plate perfectly.

Drizzle it with yogurt sauce: While not traditional, a spoonful of tzatziki sauce or my yogurt mint sauce can be a nice addition, especially if you’re serving this to kids or anyone who prefers a milder dish. The creamy yogurt helps balance the spices and adds a cooling contrast to the richness of the meat.

Don’t forget the ayran: In Türkiye, if you order Adana Kebab at a restaurant, chances are your server will bring out a glass of ayran without even asking. This cool, tangy yogurt drink helps balance the spices in the kebab and brings everything together. The good news is you can make ayran at home in just a few minutes.

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Adana Kebab Recipe

This Adana Kebab recipe is a home-cook-friendly version of the iconic Turkish ground lamb kebab, made with ground lamb, red peppers, and Urfa chili (also known as red pepper flakes). Threaded onto wide skewers and grilled to perfection, it's rich, juicy, and full of authentic flavor. Served with lavash and sumac onions, it's a complete meal that brings the taste of Türkiye to your own backyard.

Course Dinner, Lamb

Cuisine Turkish Cuisine

Diet Gluten Free, Halal

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 6 servings

Calories 669kcal

Author Aysegul Sanford

Equipment

• 1-inch Thick Metal Skewers

Ingredients

For the kebab

• 2 red peppers red fresno chilis or ½ red bell pepper
• 2 lbs ground lamb or 1 lb ground lamb + 1 lb ground beef
• 2 teaspoons paprika
• 1 teaspoon Urfa chili flakes or Aleppo pepper or red pepper flakes
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• Water to wet your hands

For the Sumac Onions

• 1 medium-sized red onion sliced
• 1 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ teaspoon Kosher salt
• 1 tablespoons sumac
• ¼ teaspoon Urfa chili flakes Aleppo pepper or red pepper flakes
• 2 tablespoons fresh parsley chopped

To Serve with

• 6 Lavash or pita bread

Instructions

• Start by preparing the peppers. Remove the seeds and chop them as finely as you can. Place the chopped peppers in a colander set over a bowl and let them drain to release their juices. Once drained, transfer them to a large mixing bowl.
• Add the ground lamb, paprika, Aleppo pepper, salt, and black pepper to the bowl with the peppers.
  
• Using clean hands, mix everything together until fully combined and the seasonings are evenly distributed.
• Divide the meat mixture evenly based on the number of skewers you have. For example, if you have 3 skewers, divide the mixture into 3 equal portions.
  
• Take one portion, shape it into a ball, and gently insert the skewer through the center.
• Fill a small bowl with cold tap water and keep it nearby. Using your hands, carefully press and spread the meat down the length of the skewer, turning it as you go to ensure even thickness all around. Lightly wet your fingers as needed to prevent the meat from sticking to your hands. Remember that just a little water is enough to help shape the kebabs without making the mixture too wet.
  
• Once shaped, gently press and secure the top and bottom edges of the meat where it starts and ends on the skewer. This is an essential step in that it helps prevent the meat from breaking apart during grilling.
• To create the traditional ridges, use your thumb and forefinger to lightly press along the length of the kebab, making shallow marks every couple of inches. Rotate the skewer and repeat on the other side. These ridges help the meat cook evenly and give the kebabs their signature look.
• Preheat your gas grill to 400°F-425°F. Clean the grill grates well and brush them with oil to prevent sticking.
  
• Once the grill is ready, place the Adana kebab skewers on the grates. Grill for 10-12 minutes, turning them often so they cook evenly and develop a nice char on the outside.
• Keep in mind that because the meat has a higher fat content, you may experience flare-ups. Stay close to the grill and adjust the heat as needed to prevent burning.
• Once cooked to your liking, cover the meat with foil and let it rest for 5-10 minutes.
• While the meat is resting, make the sumac onions. In a medium-sized bowl, mix the sliced onions, olive oil, lemon juice, salt, sumac, and red pepper flakes.
  
• Using clean hands, gently massage the onion mixture until slightly softened. Garnish with parsley.
• When ready to assemble your Adana kebab, grab a lavash (or pita bread), place the meat on top, and garnish with sumac onions. Roll and serve right away.
  

Video

Notes

• Yields: This recipe serves six adults and the nutritional information below is per serving.
• Using beef instead of lamb: You can make this recipe with beef or with a mixture of beef and lamb, but it is important that you use a cut that is high in fat or ask your butcher to incorporate some beef trimmings to your ground beef.
• Keep a close eye while grilling: Because the meat is rich in fat, you may see flare-ups as it is grilling. That’s expected, but it’s essential to stay close to the grill while they’re cooking.
• Storage: Bring your kebabs to room temperature and store in the fridge for up to 3-4 days.
• Reheating: Warm in a low oven set to 300°F (150°C) for about 10 to 15 minutes, or until warmed through. Cover loosely with foil to prevent it from drying out.

Nutrition

Calories: 669kcal | Carbohydrates: 45g | Protein: 33g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 110mg | Sodium: 1755mg | Potassium: 487mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 6mg

Storing, Reheating and Freezing Instructions:

While freshly grilled Adana Kebab is always best, leftovers can be stored, frozen, and reheated with good results. Here’s how I handle it:

Storage: Let the kebab cool to room temperature, then place it in an airtight container. Store it in the fridge for up to 3 to 4 days.

Freezing: Wrap the leftover meat tightly in parchment paper, then wrap again with aluminum foil to keep everything in place. Transfer to the freezer and store for up to 1 month. When ready to use, thaw overnight in the fridge.

Reheating: Reheat in a low oven set to 300°F (150°C) for about 10 to 15 minutes, or until warmed through. Cover loosely with foil to prevent it from drying out.

Can You Make Adana Kebab Without a Grill? (Oven & Stovetop Alternatives)

While many online sources suggest you can easily cook Adana Kebab in the oven or on the stovetop, the truth is, the very essence of true Adana Kebab comes from cooking it over an open flame.

To be perfectly honest, that signature smoky flavor and crisp exterior are incredibly difficult to replicate without a grill.

However, I understand not everyone has a grill, and /or weather conditions may not cooperate to grill kebabs on the outside.

In that case, you can adapt this recipe, but it’s important to know you’ll likely be missing out of the signature smokey flavors. These alternatives are best thought of as Adana-style ground lamb kebabs, not a substitute for the real thing.

Cooking in the Oven

Step 1: Line a quarter sheet pan with a wire rack. This helps the meat cook evenly and allows air to circulate underneath. Preheat your oven to 400°F (204°C).

Step 2: Spread the meat mixture onto the rack in an even layer. Using a knife or spatula, divide it into 6 to 8 portions to mimic the shape and size of skewers.

Step 3: Bake for 20 to 23 minutes. Finish with 1 to 2 minutes under the broiler to develop a bit of char on top.

Cooking on the Stovetop

To be completely honest, I don’t recommend trying to cook full skewers on a skillet. It’s just too difficult to manage the thickness and shape. Instead, I suggest turning the meat mixture into Adana Kofte-style meatballs, which are easier to handle and still delicious.

Step 1: Form meatballs. Use a small cookie scoop or tablespoon to portion out the meat. Roll and gently flatten each one in the palm of your hand, then set them aside on a plate.

Step 2: Heat the pan. Add about a tablespoon of oil to a cast-iron or heavy-bottomed skillet. Heat it until it’s shimmering and very hot-this ensures you get a nice sear rather than steaming the meat.

Step 3: Cook in batches. Add the meatballs to the skillet, being careful not to overcrowd the pan. Cook them on all sides until nicely browned and cooked through, working in batches and adding more oil if needed.

FAQs

Other Authentic Turkish Recipes You Might Like:

If you’ve landed on this page, I suspect you’re a fan of Turkish food and maybe looking for even more foolproof, beginner-friendly recipes from my home country. Below are a few more classics you might also enjoy:

• If you’ve ever been to a kebab restaurant and looked over the menu, chances are you’ve seen Turkish Red Lentil Soup on the list. It’s a simple 30-minute soup that’s just as beloved and familiar as Adana Kebab.
• And if you’re in the mood for something cozy and quick, Turkish Pasta is another weeknight favorite that’s gone viral for a reason. It’s easy to make and loaded with comforting flavors.
• Treat yourself to Türkiye’s most famous breakfast dish with my Turkish Eggs (Çılbır), poached eggs nestled on garlicky yogurt, drizzled with spicy butter, and ready in minutes. It’s truly a unique and satisfying experience!

For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.

Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.

This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.

Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.

Texas Caviar Ingredients

For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:

The Dressing Ingredients:

Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.

Here are a couple of helpful ingredient notes as you make the dressing:

Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.

If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.

And just a quick tip: it’s always easier to zest the lime before squeezing it.

Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.

Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.

Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.

Salad Ingredients:

Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.

Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.

Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.

Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.

Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.

Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.

Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.

Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.

Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.

How To Make Texas Caviar?

Making this recipe takes no more than 15-20 minutes and requires no special equipment. 

Step 1 – Make the Cowboy Caviar Dressing: 

In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.

Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.

You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.

Step 2 – Assemble the salad:

In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.

If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.

Step 3 – Drizzle and Serve:

Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.

This is also a good time to give it a taste and adjust the seasoning if needed.

Make Ahead and Storage Tips:

One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:

• To make ahead:
  Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning.
• Storing leftovers:
  Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.

Cowboy Caviar Variations and Substitutions

Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:

• Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
• Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
• Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
• Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
• Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.

What To Serve with Texas Caviar?

It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:

• Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
• With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
• With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.

FAQs