Adana Kebab
Adana kebab is a bold and fiery hand-minced lamb kebab from the city of Adana in southern Turkey, mixed with red pepper and fat, then molded onto wide flat skewers and grilled over charcoal. It is served with flatbread, fresh vegetables, and a tangy sumac-dressed onion salad.
Spicy hand-minced lamb kebab grilled on flat skewers, a fiery Turkish classic.
Nutrition per serving
Ingredients
Kebab
Seasoning
Serving
Salad
Instructions
Mix the Kebab Meat
Combine the minced lamb with red pepper flakes, ground cumin, salt, and black pepper. Knead the mixture firmly by hand for 5 full minutes until very sticky and cohesive, which is essential for the meat to hold on the skewer.
Mold onto Skewers
Divide the mixture into 4 equal portions. With wet hands, mold each portion firmly around a wide flat metal skewer, pressing and squeezing to form an even sausage shape about 20cm long with no gaps or cracks.
Grill Over High Heat
Grill the kebabs over charcoal or on a very hot grill pan for 6 to 8 minutes, turning regularly, until charred on the outside and just cooked through with a slight pink in the center.
Make Onion Salad and Serve
Toss sliced red onion with sumac, a pinch of salt, and a squeeze of lemon juice. Slide kebabs off the skewer onto flatbread, top with the sumac onions, fresh tomatoes, and parsley, then wrap and serve.
Substitutions
Common mistakes
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