Authentic Adana Kebap Recipe Adana, Turkiye

Adana kebab, colloquially known as Kıyma kebabı, is a famous skewered meat dish originating from the southeastern Turkish province of Adana. Traditionally, Adana kebab is made with hand-minced lamb meat and tail fat that have been mixed, then seasoned with salt, red chili powder, and finely chopped sweet red pepper - a unique crescent cleaver is used for mincing the ingredients, called zirh. The meat is supposed to come from a male lamb not older than 12 months and be cleansed of its nerves, silverskin, and internal fat. Once seasoned, kneaded, and left to rest, the meat is divided into several portions and placed on long and thin iron-cast skewers on which it is barbecued for several minutes. Adana kebabs are roasted on an open mangal (flameless barbecue) filled with burning oak wood charcoal. While roasting, kebabs are frequently turned, and their dripping fat is collected with a traditional lavaş flatbread or pita bread, with which the kebabs are served later on.... Read more