Named after the southern Turkish city of Adana, the Adana kebab is one of Turkey's best-known meat dishes.
Traditionally prepared using seasoned minced lamb formed around long metal skewers and grilled over charcoal, it's famous for its smoky flavour and gentle chilli heat.
Ingredients
- 500g minced lamb, ideally with some fat
- 1 red pepper, very finely chopped
- 1–2 tsp pul biber or chilli flakes
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
To serve
- Flatbread
- Grilled tomatoes
- Grilled peppers
- Sliced red onion
- Parsley
- Sumac
How to Make Adana Kebab
- Combine the lamb, pepper and seasonings thoroughly. Knead the mixture with your hands until it becomes slightly sticky.
- Refrigerate for approximately 30 minutes.
- Take portions of meat and firmly shape them along flat skewers. If you don't have suitable skewers, shape the mixture into long kebabs instead.
- Cook over a hot barbecue or grill, turning carefully until browned outside and completely cooked through.
Serve It the Turkish Way
Place the kebabs over warm flatbread and accompany them with grilled tomato and pepper. Mix sliced onion with parsley and a sprinkling of sumac to make a fresh accompaniment.
The combination of smoky lamb, bread, vegetables and sumac is what makes this seemingly simple kebab so memorable.
