Adana kebab is a classic Turkish kebab originating from the city of Adana in southern Turkey. It is made from ground lamb meat with tail fat, which gives it a distinctive juiciness. The meat is heavily seasoned with pul biber chili flakes and shaped onto flat skewers. Grilled over charcoal, Adana kebab is spicy and aromatic, served with lavash bread, grilled vegetables, and sumac.
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Finely chop the onion and squeeze out the juice. Set the juice aside.
Mix the ground meat with the chopped fat, pressed onion, chili, and cumin.
Chill the meat mixture in the refrigerator for 30 minutes.
Shape elongated patties on flat skewers or in the form of sausages.
Grill the kebabs on a preheated grill or grill pan for 8-10 minutes, turning occasionally.
Serve on lavash bread with grilled tomatoes, peppers, and onions marinated in sumac.
Adana kebab is often considered one of the best kebabs in Turkey, and its name comes from the city of Adana, which is known for its traditional meat grilling.
Serve Adana kebab on a large plate, placing grilled vegetables and lavash alongside. Garnish with fresh parsley and sprinkle with sumac. Serve warm, preferably with yogurt or garlic sauce.
Leftover kebab is best stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Reheat in the oven or on a grill pan to retain juiciness.
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