📝 About This Recipe
Named after the city of Adana in Southern Turkey, this legendary kebab is a masterclass in balancing rich lamb fat with the heat of Aleppo pepper. Unlike standard ground meat skewers, true Adana is characterized by 'Zırh'—meat hand-chopped into a coarse, melt-in-the-mouth texture. This recipe delivers a juicy, smoky, and spicy experience that captures the bustling energy of a Turkish charcoal grill right in your kitchen.
🥗 Ingredients
The Meat Base
- 700 grams Lamb Shoulder (finely hand-minced or ground with high fat content)
- 150-200 grams Lamb Tail Fat (Kuyruk Yağı) (essential for authenticity; substitute with beef suet if unavailable)
Vegetables and Aromatics
- 2 pieces Red Bell Pepper (very finely minced and squeezed dry of all liquid)
- 3 cloves Garlic (mashed into a paste)
Spices and Seasoning
- 2 tablespoons Aleppo Pepper (Pul Biber) (provides the signature mild heat and red hue)
- 1 teaspoon Sumac (adds a subtle citrus tang)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Sweet Paprika (for deeper color)
For Serving
- 4 pieces Lavaş or Flatbread (warm)
- 1 large Red Onion (thinly sliced and tossed with sumac and parsley)
- 4 pieces each Tomatoes and Green Chilies (for char-grilling)
👨🍳 Instructions
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1
If using a whole lamb shoulder, trim any silver skin but keep the fat. Using a heavy chef's knife or a traditional Zırh (curved blade), mince the lamb and tail fat together until it reaches a coarse, pebbly consistency.
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2
Finely mince the red bell peppers. Place the minced peppers in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Excess water will cause the meat to fall off the skewers.
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3
In a large chilled mixing bowl, combine the minced lamb, tail fat, dried peppers, garlic, Aleppo pepper, sumac, paprika, and salt.
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4
Knead the mixture by hand for at least 5-8 minutes. You are looking for the proteins to break down and the mixture to become tacky and emulsified. This ensures the kebab stays on the skewer.
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5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (ideally 2-3 hours). Cold meat is essential for successful skewering.
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6
Prepare your charcoal grill. You want a medium-high heat with graying coals. If using flat metal skewers (highly recommended), keep them at room temperature.
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7
Divide the meat into 4 or 6 equal portions (roughly the size of a large orange). Wet your hands with a little cold water to prevent sticking.
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8
Take a portion of meat and mold it around the skewer. Starting from the top, press the meat down the skewer using your thumb and forefinger to create 'indents' or a wavy pattern.
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9
Ensure the meat is evenly distributed and firmly sealed at the top and bottom of the skewer to prevent it from slipping.
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10
Place the skewers over the hot coals. Do not move them for the first 60-90 seconds to allow a crust to form.
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11
Turn the skewers frequently—roughly every minute—to ensure even cooking and to prevent the fat from dripping too much and causing flare-ups.
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12
While the meat cooks, place the whole tomatoes and green chilies on the grill until charred and softened.
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13
Cook the kebabs for a total of 10-12 minutes until browned on all sides but still juicy in the middle.
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14
Briefly press the flatbreads onto the cooking kebabs to soak up the flavorful juices and warm them through.
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15
Slide the meat off the skewers using a piece of flatbread. Serve immediately while piping hot.
💡 Chef's Tips
Always use meat with at least 20-25% fat; a lean kebab will be dry and crumbly. Never use a food processor for the meat as it creates a paste rather than the desired texture. If the meat feels too loose on the skewer, refrigerate it again for 30 minutes before grilling. Use wide, flat metal skewers rather than thin round ones to provide more surface area for the meat to cling to. Avoid adding onions or parsley directly into the meat mixture; they release moisture and can cause the kebab to fall apart.
🍽️ Serving Suggestions
Serve on a bed of warm lavaş or pita bread to catch the juices. Pair with a side of Sumac Onion Salad (thinly sliced red onions, parsley, and plenty of sumac). Include a side of creamy strained yogurt or a refreshing glass of salty Ayran. Add charred tomatoes and long green Turkish peppers for an authentic 'Kebapçı' experience. A side of Bulgur Pilaf seasoned with tomato paste and peppers complements the spice perfectly.