Adana Kebab

Name: Adana Kebab
Prep time: 45 min
Cook time: 10 min
Yield: 3 to 4 servings
Cuisine: Kebab & Grill Menu
Ingredients: Lamb Leg — 500g; Lamb Tail Fat — 100g; Red Kapia Pepper — 50g; Paprika — 1 tsp; Salt — 1 tsp; Lavash Flatbreads — 4; Onion — 1; Tomatoes — 2; Fresh Parsley — 2 tbsp; Sumac — 1 tsp; Pul Biber — 1 tsp

Hailing from southern Turkey, this iconic long kebab features hand-minced lamb kneaded with fiery red chilli and tail fat, then mounted on wide iron skewers and grilled over open embers until charred and sizzling. Infused with garlic and aromatic sumac, it delivers a rich, smoky warmth with an exceptionally juicy texture that pairs beautifully with warm flatbreads, charred tomatoes, and a scatter of fresh coriander.

Cuisines

Cooking Instructions

Preparation: 45 minutes
Cooking: 10 minutes

Servings: 3 to 4

Notes:

Chilling the minced lamb mixture for 15 minutes before skewering ensures the fat remains cold, preventing the meat from slipping off during grilling.

Squeezing all juice out of the chopped red pepper keeps the meat mixture firm and easy to shape.

Turning the skewers every 30 to 60 seconds over medium-hot coals cooks the meat evenly while keeping it succulent.

Pressing warm lavash bread directly onto the grilling kebabs soaks up rich flavoursome juices for serving.

Prepare Meat and Fat
Trimming any sinew, chop the lamb leg into small cubes. Mince the lamb together with the lamb tail fat using two heavy chef's knives in a rocking motion until finely minced.

Mix Spices and Pepper
Finely chop the red kapia pepper and squeeze out all excess liquid. Combine the minced lamb, tail fat, drained red pepper, paprika, and salt in a bowl, mixing gently until just combined. Chill in the refrigerator for 15 minutes.

Shape Kebabs
Divide the chilled meat mixture into 4 equal portions. With slightly damp hands, thread each portion onto a wide, flat metal skewer, pressing and sliding the meat evenly along the skewer with your thumb and fingers while sealing both ends securely.

Grill and Serve
Prepare a charcoal grill to medium-hot heat. Place the skewers over the coals and grill for 6 to 8 minutes, turning every 30 to 60 seconds until cooked through and lightly charred. Press lavash flatbreads against the kebabs during grilling to absorb the juices, then slide the kebabs off into the warm bread and serve with roasted tomatoes, chillies, and sumac onion salad.