Spicy, hand-minced lamb kebabs on wide skewers, grilled over charcoal and served with grilled tomato, onion salad, and flatbread.
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.
Serves 4
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.
Refrigerate the mixture at least 1 hour, ideally longer, to firm up.
With wet hands, mold the meat tightly onto wide, flat metal skewers, pressing firmly so it adheres, forming long, ridged kebabs.
Toss sliced red onion with sumac and a pinch of salt, massaging briefly to soften. Set aside.
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.
Grill tomatoes and peppers alongside for 5-6 minutes. Serve kebabs with grilled vegetables, sumac onion salad, and warm flatbread.
Hand-mince the lamb with a knife if possible rather than using a food processor -- this preserves fat pockets that keep the kebab juicy and gives better texture than pre-ground meat.
Knead the mixture vigorously and for longer than feels necessary; the sticky texture that develops is what lets the meat cling to wide skewers.
If you don't have wide metal skewers, shape the mixture into flattened logs and grill on a hot grill pan or under a broiler instead.
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.
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.
Adana kebab takes its name from the city of Adana in southeastern Turkey, a region known for its intensely spiced cuisine influenced by proximity to Syrian and broader Middle Eastern culinary traditions, and the dish carries protected regional pride with strict traditional preparation standards.
Yes -- shape the seasoned lamb into flattened oval patties by hand and grill or pan-sear them the same way; the flavor will be identical even without the traditional skewer shape.
The mixture likely wasn't kneaded long enough to develop stickiness, or had too much moisture. Knead thoroughly and make sure the onion is squeezed very dry before mixing in.
A mix of paprika and a smaller amount of cayenne or crushed red pepper flakes approximates the flavor, though it will lack the distinctive fruity, smoky notes of the real spice.
Per serving (250g / 8.8 oz) · 4 servings total
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