Authentic Adana Kebab
The Story
Adana kebab is the pride of southern Turkey, named after the city of Adana. The key to authentic Adana kebab is hand-minced meat, quality lamb tail fat, and the distinctive Urfa and Aleppo peppers that give it a smoky, slightly spicy flavor.
Ingredients
- Ground lamb (hand-minced preferred)- 500g
- Lamb tail fat, finely chopped- 100g
- Urfa pepper flakes- 2 tablespoons
- Aleppo pepper (pul biber)- 1 tablespoon
- Salt- 1 teaspoon
- Cumin- 1/2 teaspoon
- Sumac- for serving
- Red onion, thinly sliced- 1 large
- Fresh parsley- 1 bunch
- Lavash or pide bread- for serving
- Grilled tomatoes and peppers- for serving
Instructions
Combine the lamb, tail fat, Urfa pepper, Aleppo pepper, salt, and cumin in a large bowl.
Knead the mixture vigorously for 10-15 minutes until it becomes sticky and holds together well.
Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare your grill with hot charcoal. You want high, direct heat.
Wet your hands and take a portion of meat. Mold it onto wide, flat metal skewers, pressing firmly.
Grill the kebabs for 3-4 minutes per side, turning carefully until charred and cooked through.
Meanwhile, mix sliced onions with sumac and a pinch of salt. Let sit for 10 minutes.
Serve the kebabs on warm lavash bread with sumac onions, fresh parsley, grilled tomatoes, and peppers.
Serving Suggestions
Serve immediately on warm bread with ayran (yogurt drink), pickled vegetables, and fresh herbs. The traditional presentation includes the kebab placed directly on lavash bread to absorb the delicious juices.