Fiery hand-minced lamb kebabs packed with Turkish red pepper flakes, molded onto wide flat skewers and grilled over charcoal until charred and juicy.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: copper tray over lavash
Garnishes: grilled peppers, sumac onion, parsley
Accompaniments: lavash bread, ayran
Instructions
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1
Finely mince lamb shoulder and tail fat by hand with a heavy cleaver or pass through a grinder twice for proper texture.
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2
Combine meat with pul biber, sumac, cumin, garlic, squeezed onion, and salt, then knead vigorously for five minutes.
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3
Cover the mixture and refrigerate for at least thirty minutes so the flavors meld and the meat firms for skewering.
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4
Mold portions of the spiced meat around wide flat skewers, pressing firmly into long oval shapes about two centimeters thick.
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5
Grill over hot charcoal, turning once, for eight to ten minutes total until beautifully charred outside and juicy within.
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6
Serve on warm lavash bread with grilled tomatoes, charred peppers, fresh parsley, red onion slices, and a squeeze of lemon.
Did You Know?
Authentic Adana kebabs require a specific ratio of meat to fat, and Adana locals fiercely protect their recipe with a geographical indication status.
Chef's Notes
Equipment Tips
- wide flat metal skewers
- charcoal grill
- meat grinder or cleaver
Garnishing
grilled peppers, sumac onion, parsley
Accompaniments
lavash bread, ayran
The Story Behind Adana Kebabı
Adana kebab originates from the city of Adana in southern Turkey, where the tradition of hand-mincing lamb with a zirh (heavy curved blade) has been passed down for generations. The generous use of local pul biber gives it a distinctive heat.
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