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A spicy Turkish kebab made with finely chopped lamb, lamb tail fat, red pepper, and salt, molded onto flat skewers and grilled over charcoal. Served with lavash, grilled vegetables, and sumac onions. This home recipe is inspired by the Adana regional preparation and is not a claim of geographical certification.
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Turkish Adana Kebab (Adana Kebap)
A spicy Turkish kebab made with finely chopped lamb, lamb tail fat, red pepper, and salt, molded onto flat skewers and grilled over charcoal. Served with lavash, grilled vegetables, and sumac onions. This home recipe is inspired by the Adana regional preparation and is not a claim of geographical certification.
Ingredients
Equipment
Method
PREPARE THE KEBAB MIXTURE
- Chill the lamb and lamb tail fat thoroughly. Remove tough sinew and finely chop them separately with a sharp cleaver; combine until the fat is evenly distributed. If necessary, use a coarse meat grinder, but do not puree the meat.
- Add the pul biber and salt. Knead with your hands for 4–5 minutes until cohesive and tacky. Divide the mixture into four equal portions of approximately 225 g. Cover and refrigerate for 30 minutes.
SHAPE AND GRILL
- Prepare a charcoal grill with hot, evenly glowing embers and no active flames. Lightly moisten your hands with cold water. Press each meat portion evenly around a wide flat skewer, forming a kebab roughly 25–30 cm long, about 2 cm thick. Seal the ends firmly against the skewer.
- Grill over the embers for approximately 10–15 minutes, turning every 2–3 minutes so the meat browns evenly without burning. Move the skewers away from flare-ups. Cook the minced lamb thoroughly; use a food thermometer to check for at least 71°C (160°F) at the center.
SERVE
- Grill the tomato halves and green peppers until softened and lightly charred. Toss the sliced red onion with sumac and parsley.
- Slide the kebabs from the skewers onto warmed lavash. Serve immediately with the grilled vegetables and sumac onions.
Notes
Authentic registered Adana kebabı has specified ingredients and production practices; this is a practical home interpretation, not a certified product. Do not add onion, garlic, egg, or breadcrumbs to the meat mixture.
Lamb tail fat is essential to the characteristic texture. Keep meat and fat cold until shaping; a narrow round skewer may allow the kebab to slip.
The rest time is included in the total time. Serving breads and vegetables are included in the ingredient list.
