Hand-minced lamb and beef kebab seasoned with red chilli flakes and spices, grilled on flat skewers.
Adana kebab is the national pride of Adana, Turkey — a city that takes its kebab very seriously. The meat must be hand-minced (never machine-ground), mixed with tail fat and biber salçası (red pepper paste) for authentic flavour. Grilled over charcoal and served with flatbread, sumac-onion salad and roasted peppers.
Serves 4
If using a butcher, ask them to mince the lamb shoulder twice through a coarse plate. Combine lamb and beef in a large bowl.
Add grated onion (squeeze out moisture first), pepper paste, pul biber, cumin, coriander, sumac and salt. Knead the mixture with your hands for 5 minutes until it becomes sticky and homogenous. The protein strands need to bind so the kebab holds its shape.
Chilling the mixture 30 minutes makes it easier to mould onto skewers.
Divide mixture into 8 portions. Using flat (sword) skewers or soaked wooden skewers, mould the meat around the skewer, pressing firmly into a long sausage shape. Wetting your hands helps.
Grill over charcoal or on a preheated cast-iron grill pan over maximum heat. Grill 3–4 minutes per side, turning once. Grill chillies and tomatoes alongside.
Rest kebabs 3 minutes. Serve on lavash, with sliced red onion tossed with sumac, parsley and a pinch of salt, roasted chillies and tomatoes.
Hand-mincing gives a more coarse, juicy texture than machine-ground meat.
The key is the fat content — don't use lean mince, the fat keeps the kebab juicy.
Charcoal grilling is incomparable, but a cast-iron grill pan on highest heat comes close.
Urfa kebab: made with Urfa biber (darker, smokier chilli) instead of Adana-style pul biber — milder and earthier.
Karışık (mixed grill): serve adana alongside köfte and chicken shish on the same platter.
Uncooked kebabs can be refrigerated on skewers, covered, up to 24 hours. Do not freeze raw.
Adana kebab is named after Adana, Turkey's 5th largest city, known for its cattle and spice-loving food culture. A Geographic Indication (GI) was granted in 2005 — only kebabs made in Adana can officially be called 'Adana kebab'.
Pul biber is Turkish red chilli flakes — less hot than cayenne but fruitier. Aleppo pepper is the closest substitute. Don't use standard chilli flakes — the flavour profile is different.
The fat content may be too low, or you didn't knead long enough. Knead at least 5 minutes until the mixture is sticky. Chilling 30 minutes before shaping also helps.
Per serving (400g / 14.1 oz) · 4 servings total
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