📝 About This Recipe
Hailing from the historic city of Adana, this legendary kebab is a masterclass in simplicity and technique, relying on the rich fat of the lamb and the smoky heat of Pul Biber. Unlike many minced meats, true Adana is hand-chopped with a 'Zırh' blade to preserve the succulent texture and juices of the meat. When grilled over natural charcoal, it transforms into a tender, spicy masterpiece that carries the sun-drenched flavors of the Mediterranean.
🥗 Ingredients
The Meat Base
- 700 grams Lamb Shoulder (finely hand-minced or coarsely ground)
- 200 grams Lamb Tail Fat (Kuyruk Yağı) (essential for authenticity and moisture)
- 2 pieces Red Bell Pepper (very finely de-seeded and minced)
- 1.5 teaspoons Salt (sea salt preferred)
Spices and Seasoning
- 2 tablespoons Pul Biber (Aleppo Pepper) (adjust based on heat preference)
- 1 teaspoon Urfa Biber (Isot) (adds a deep, smoky undertone)
- 1 teaspoon Sweet Paprika (for vibrant color)
Sumac Onion Salad
- 2 medium Red Onion (very thinly sliced into half-moons)
- 1 tablespoon Ground Sumac (tangy and bright)
- 1/2 bunch Fresh Parsley (roughly chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
For Serving
- 4 pieces Lavaş or Flatbread (warmed on the grill)
- 4-6 pieces Long Green Turkish Peppers (for charring)
- 2 large Tomatoes (quartered for grilling)
👨🍳 Instructions
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1
Prepare the red bell peppers by de-seeding them and chopping them as finely as possible. Place them in a fine-mesh sieve and press out every drop of excess moisture; this is crucial to prevent the meat from falling off the skewer.
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2
In a large chilled bowl, combine the hand-minced lamb and the finely chopped tail fat. The ratio should be roughly 70-80% meat to 20-30% fat for the perfect melt-in-the-mouth texture.
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3
Add the drained bell peppers, salt, Pul Biber, Urfa Biber, and paprika to the meat mixture.
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4
Knead the mixture by hand for at least 10-15 minutes. You are looking for a 'tacky' consistency where the proteins have broken down and the fat is evenly distributed. The mixture should hold together easily.
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5
Cover the meat and refrigerate for at least 1-2 hours. Cold meat sticks to the skewer much better than room-temperature meat.
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6
While the meat rests, prepare the Sumac Onion Salad by tossing the sliced onions with sumac, parsley, and lemon juice. Set aside to let the flavors marry.
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7
Prepare your charcoal grill. You want medium-high heat with graying coals. Avoid using a gas grill if possible, as the charcoal smoke is a key ingredient.
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8
To skewer, take a handful of meat (about 150g) and form it into a ball. Use wide, flat metal skewers. Wet your hand with slightly salty water to prevent sticking.
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9
Thread the meat ball onto the skewer and use your thumb and forefinger to press and spread the meat down the skewer, creating characteristic rhythmic indentations.
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10
Place the skewers over the hot coals. Do not walk away! After 30 seconds, the meat will begin to release fat; flip the skewers immediately.
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11
Continue flipping frequently (every 45-60 seconds) to ensure even cooking and to prevent the fat from dripping too much and causing flare-ups.
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12
Place the tomatoes and green peppers on the cooler edges of the grill to char simultaneously.
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13
A minute before the meat is done (usually 8-10 minutes total), press the flatbreads directly onto the cooking meat to soak up the flavorful oils and warm them through.
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14
Slide the kebab off the skewer using a piece of flatbread as a grip, and serve immediately while piping hot.
💡 Chef's Tips
Always use a high-fat content; without the tail fat, the kebab will be dry and crumbly. Never add onion or garlic to the meat mixture for a true Adana; those belong in 'Urfa' or 'Beyti' variations. If you don't have a 'Zırh' (curved blade), ask your butcher to grind the meat only once on a coarse setting. Ensure your skewers are wide and flat; round skewers will cause the meat to spin and fall off. If the meat feels too loose, add a tablespoon of ice-cold water while kneading to help the emulsion.
🍽️ Serving Suggestions
Serve with a tall glass of salty Ayran (yogurt drink) to balance the spice. Accompany with a side of Bulgur Pilaf cooked with tomato paste and peppers. Provide plenty of charred tomatoes and long green peppers on the side. Include a bowl of 'Ezme' (spicy tomato and walnut salad) for extra zing. Always serve with extra Sumac Onion salad—it is the traditional palate cleanser for this dish.