Adana Kebap

Adana Kebap is a signature dish of Turkish cuisine, specifically originating from the city of Adana. It's a hand-minced meat kebab mounted on a wide iron skewer and grilled over an open charcoal fire. The meat, typically lamb, is mixed with red bell pepper, garlic, and hot spices like red pepper flakes and sumac, giving it a distinctive rich flavor and a pleasant heat. Served traditionally with lavash bread, grilled tomatoes, green peppers, and a refreshing onion salad, Adana Kebap is a true culinary delight.

Ingredients you will need

To create a delicious and authentic Adana Kebap, you'll need the following key ingredients:

  • 1 kg lamb mince (from the leg or shoulder, 20-30% fat content)
  • 1 large red bell pepper, finely chopped
  • 3-4 cloves garlic, minced
  • 2 tbsp red pepper flakes (pul biber)
  • 1 tbsp sweet paprika
  • 1 tsp ground sumac
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Wide metal skewers
  • Lavash bread, grilled tomatoes, green peppers, and onion salad (for serving)

Step-by-step instructions

Follow these steps to prepare your own delicious Adana Kebap:

  1. Prepare the meat mixture: In a large bowl, combine the lamb mince, finely chopped red bell pepper, minced garlic, red pepper flakes, sweet paprika, ground sumac, salt, and black pepper.
  2. Knead the mixture: Knead the meat mixture vigorously for at least 10-15 minutes until it becomes sticky and well-bound. This is crucial for the kebab to stick to the skewers.
  3. Chill the mixture: Cover the bowl and refrigerate the meat mixture for at least 1 hour, or preferably overnight, to allow the flavors to meld and the fat to firm up.
  4. Form the kebabs: Dampen your hands slightly. Take a portion of the meat mixture (about 150-200g) and firmly press it around a wide metal skewer, shaping it into an elongated, even layer about 1-1.5 cm thick. Ensure it's well-adhered to prevent it from falling off during grilling.
  5. Grill the kebabs: Preheat your charcoal grill to medium-high heat. Place the skewers directly over the coals and grill, turning frequently, for 8-12 minutes, or until cooked through and nicely charred on all sides.
  6. Serve: Serve the hot Adana Kebap immediately with warm lavash bread, grilled tomatoes, green peppers, and a refreshing onion salad (thinly sliced red onions, parsley, sumac, and a squeeze of lemon).

Chef's tips for success

Our culinary experts share their top tips to perfect your Adana Kebap, ensuring a delicious and satisfying experience every time.

  • Fat content is key: Use lamb mince with at least 20-30% fat. The fat renders during grilling, keeping the kebab moist and flavorful.
  • Vigorous kneading: Don't skip the kneading step. It develops the protein in the meat, making it cohesive and preventing it from falling off the skewer.
  • Wide skewers: Traditional Adana Kebap uses wide, flat metal skewers. These help cook the meat evenly and prevent it from rotating.
  • Charcoal grilling: For authentic flavor, grill over an open charcoal fire. The smoky aroma is irreplaceable. If using a gas grill, ensure it's very hot.
  • Don't overcook: Kebabs cook relatively quickly. Overcooking will dry them out. They should be juicy and slightly pink in the center.
  • Serve immediately: Adana Kebap is best enjoyed fresh off the grill. The heat enhances the aroma and flavor.
  • Onion salad: A simple salad of finely sliced red onions, parsley, sumac, and lemon juice is the perfect accompaniment to cut through the richness of the meat.

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