Hand-shaped skewers of spiced ground lamb, named for the southern Turkish city famous for its fiery kebab tradition.
Adana kebab takes its name from the city of Adana in southern Turkey, where butchers hand-chop lamb (traditionally with a mix of tail fat) and season it heavily with isot or Aleppo pepper for a distinctive smoky heat. The meat is worked by hand until it becomes slightly sticky and holds together on wide, flat metal skewers, then grilled over hot charcoal so the fat renders and chars the edges while the center stays juicy. Served alongside grilled tomatoes and peppers, a scattering of sumac onions, and warm flatbread to wrap it in, Adana kebab is meant to be eaten hot off the grill, the char and spice hitting immediately.
Serves 4
In a large bowl, combine ground lamb, grated onion, garlic, Aleppo pepper, tomato paste, pepper paste, cumin, salt and pepper.
Knead the mixture by hand for 5-8 minutes until it becomes sticky and slightly pale — this develops the protein bond that holds the kebab on the skewer.
This step cannot be rushed; under-kneaded meat falls off the skewer.
Cover and refrigerate the mixture at least 30 minutes, or up to overnight, to let the flavors meld.
Wet your hands, take a portion of meat, and press it onto a flat metal skewer, molding it into a long, flattened shape.
Grill over hot charcoal or a very hot grill pan, turning frequently, about 3-4 minutes per side until charred outside and just cooked through.
Grill tomatoes and peppers alongside until softened and lightly charred.
Toss sliced red onion with sumac and a pinch of salt.
Slide the kebabs off the skewers onto warm flatbread with the grilled vegetables and sumac onions.
Use lamb with visible fat, not lean cuts — the fat is what keeps the kebab moist and helps it hold together on the skewer.
Knead the meat mixture until it feels tacky and slightly whipped; this is the single most important step for structure.
If you don't have flat metal skewers, shape the meat into oval patties instead — they'll cook the same way in a hot pan or on a grill.
Urfa kebab uses milder Urfa pepper instead of the hotter Aleppo pepper for a smokier, less fiery version.
A milder home version reduces the pepper to taste for those sensitive to heat.
Chicken can replace lamb for a lighter version, though it's less traditional.
Best grilled fresh; the raw seasoned meat mixture keeps refrigerated up to 2 days before shaping and grilling. Cooked leftovers keep 2 days refrigerated and reheat well in a hot dry pan.
Adana kebab is protected as a geographical specialty from Adana province, where it developed among Ottoman-era butchers skilled in hand-mincing lamb with a heavy cleaver rather than a grinder, a technique some traditional restaurants still use.
Yes, a coarse grind from a butcher or home grinder works fine; just make sure the fat ratio stays around 20 percent.
A mix of paprika and a small amount of cayenne approximates the flavor, though it will be less fruity and more straightforwardly hot.
The meat likely wasn't kneaded long enough — keep working it by hand until it turns sticky and pale before shaping.
Per serving (300g / 10.6 oz) · 4 servings total
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