Turkish
Adana Kebab
A spicy, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. It is a signature dish of Turkish cuisine known for its unique texture and heat.
Watch it madeAqsa's Cuisine · 4:04
Ingredients
- Ground Lamb500g
- Lamb Tail Fat (minced)100g
- Red Bell Pepper1 large
- Paprika1 tbsp
- Salt1 tsp
- Lavash Bread4 pieces
Method
- Finely chop the red bell pepper into very small pieces and squeeze out the excess juice.
- In a large bowl, combine the ground lamb, tail fat, chopped pepper, paprika, and salt. Knead the mixture thoroughly for at least 10 minutes until it becomes sticky.
- Wet your hands with water and mold the meat mixture onto wide, flat iron skewers, flattening it with your thumb to create ridges.
- Grill the skewers over hot charcoal embers, turning frequently to ensure even cooking and to prevent the meat from falling off.
- Serve hot on lavash bread with a side of sumac onions and grilled peppers.
Common questions
Can I substitute lamb tail fat if I can’t find it?
Yes. Use very cold beef suet or a mix of lamb shoulder with enough added fat to reach about 20–25% fat. Avoid lean-only meat; Adana kebab needs fat to stay juicy and to cling to the skewer.
How long should I knead the kebab mixture?
Knead for at least 10 minutes, and longer if needed, until the meat turns tacky and holds together like paste. This helps the proteins bind so the kebabs don’t crack or slide off the skewers.
What are the most common mistakes when grilling Adana kebab?
Too much moisture in the pepper, under-kneading, and grilling over weak heat are the biggest issues. Also avoid moving the skewers too early; let the meat set first so the ridges stay intact and the kebab doesn’t break.
How should I store leftover Adana kebab mixture or cooked kebabs?
Store raw mixture tightly covered in the fridge for up to 24 hours. Cooked kebabs keep 3–4 days refrigerated. Reheat gently in a hot oven or skillet; avoid microwaving too long, which dries the meat out.
What’s the best way to serve Adana kebab?
Serve it immediately on warm lavash with sumac onions, grilled peppers, and maybe tomato. The lavash catches the juices and keeps the kebab hot. A squeeze of lemon and a little chili pepper paste also work well.