Adana Kebab

About This Recipe

Adana kebab is named for the southeastern Turkish city of Adana, known for its intensely spiced, hand-minced lamb kebabs formed onto wide, flat metal skewers and grilled directly over charcoal until charred outside and juicy within. Unlike many Turkish kofte, Adana kebab is defined by its heat -- a generous amount of Urfa or Aleppo pepper and red pepper flakes worked into the meat, along with a significant proportion of tail fat (kuyruk yagi) traditionally, which bastes the meat as it renders on the grill. The technique requires hand-mincing or using a coarse grind of lamb mixed with fat, worked with the spices by hand (traditionally with a specific kneading motion called 'çekme') until the mixture becomes sticky enough to mold tightly onto the wide skewers without falling off during grilling. Getting the meat to adhere firmly is a skill in itself -- home cooks without traditional skewers can shape the kofte free-form on a hot grill pan instead. Served with sumac-dusted onion salad, grilled tomatoes and peppers, and warm flatbread for wrapping, Adana kebab is one of Turkey's most iconic grilled dishes, found at dedicated kebab houses nationwide and fiercely defended by Adana natives as needing to follow strict traditional preparation.

Ingredients

Serves 4

• 600 gground lamb(20-25% fat, hand-minced if possible)
• 100 glamb fat(finely minced, optional for authenticity)
• 1onion(grated and squeezed dry)
• 3 clovesgarlic(minced)
• 1.5 tbspAleppo or Urfa pepper
• 1 tspred pepper flakes
• 1 tsppaprika
• 1.5 tspsalt
• 0.5 tspblack pepper
• 1red onion(thinly sliced, for salad)
• 1 tspsumac
• 4tomatoes(for grilling)
• 4green peppers(for grilling)
• 4 pieceslavash flatbread

Instructions

1. 1

   Mix the meat

   Combine lamb, lamb fat if using, grated onion, garlic, Aleppo pepper, red pepper flakes, paprika, salt, and pepper. Knead vigorously by hand for 5-7 minutes until sticky and well bound.

2. 2

   Rest

   Refrigerate the mixture at least 1 hour, ideally longer, to firm up.

3. 3

   Shape onto skewers

   With wet hands, mold the meat tightly onto wide, flat metal skewers, pressing firmly so it adheres, forming long, ridged kebabs.

4. 4

   Make the onion salad

   Toss sliced red onion with sumac and a pinch of salt, massaging briefly to soften. Set aside.

5. 5

   Grill

   Grill kebabs over hot charcoal or a very hot grill pan, turning every 2-3 minutes, for 10-12 minutes total until well charred and cooked through.

6. 6

   Grill vegetables and serve

   Grill tomatoes and peppers alongside for 5-6 minutes. Serve kebabs with grilled vegetables, sumac onion salad, and warm flatbread.

Variations

• •

  Reduce the Aleppo and red pepper for a milder version if the traditional heat level is too intense.

• •

  Urfa kebab: use only Urfa pepper (which is milder and slightly smoky) instead of the hotter Aleppo/red pepper flake combination for a different regional style.

• •

  Serve over a bed of sumac-dusted flatbread soaked in the meat juices and yogurt, a presentation called Ali Nazik in some regions.

Storage

Refrigerate cooked kebabs up to 3 days in an airtight container. Reheat in a hot dry pan for 2-3 minutes per side to restore some char, rather than microwaving.

Frequently Asked Questions