Adana Kebab — Turkish Spiced Beef Kebab
The iconic Turkish kebab from Adana, made with minced beef or lamb blended with fiery chilies, warm spices, and herbs into a cohesive paste molded onto metal skewers. Charred to smoky perfection over open flames, it's tender, flavorful, and bursting with heat and depth. Serve with warm lavash, fresh tomatoes, and green peppers for an authentic experience.
Ingredients
- Lamb (shoulder or neck) — 800 g
- Lamb fat — 150 g
- Onion — 1 piece
- Garlic cloves — 3 pieces
- Red pepper flakes (Pul Biber) — 2 tsp
- Sweet paprika — 2 tsp
- Cumin — 1 tsp
- Ground coriander — 1 tsp
- Black pepper — ½ tsp
- Salt — 1½ tsp
Method
- 1
Mince lamb and fat very finely or use a meat grinder.
- 2
Add onion, garlic, and all spices to the meat.
- 3
Knead mixture for 10–15 minutes until sticky and cohesive.
- 4
Chill for 1 hour.
- 5
Mold evenly around wide metal skewers.
- 6
Grill over very hot coals for 8–10 minutes, turning often.
- 7
Char tomatoes and green peppers alongside.
- 8
Warm lavash briefly. Serve kebab with lavash, vegetables, red onion with sumac, and fresh parsley. The key to success is proper kneading — it makes the mixture stick to the skewer.
