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Authentic Adana Kebap Recipe
Adana, Turkiye
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
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
Pair with
Serve With
Cooking tips
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skewers
Traditionally, Adana kebabs are barbecued on iron skewers which require a bit more maintenance than aluminum or steel ones. Unlike iron, however, aluminum and steel tend to overheat and dry the meat on the inside, so they should be avoided when making kebabs. Wooden skewers are the most accessible option, and they do the job well, but iron ones lead to the best results. -
mincing knife
Outside of Turkey, you will have a hard time getting your hands on a zirh, so you will have to settle for a regular mincing knife. It is important to keep the knife sharp; otherwise, you will be crushing the meat instead of mincing it, which will impact the kebab’s texture and homogeneity. -
lamb
The meat should come from a male lamb not older than one year. Typically, Adana kebabs are made from a combination of shoulder and rib meat cleansed of nerves, silverskin, and internal fat. Ideally, after the cleansing and slicing, the meat should rest in the refrigerator for 24 - 48 hours. -
serving
Onion salad with sumac is a must serve when it comes to Adana kebabs. Simply chop some red onions and sprinkle them with salt, red pepper flakes, parsley, olive oil, lemon juice, and pomegranate molasses. However, gavurdağı salad also goes well with kebabs, which is basically a combination of tomatoes, peppers, cucumbers, and onions seasoned with salt and sumac, and sprinkled with olive oil, parsley,... Read more
Recipe variations
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Sumac and Cumin Adana Kebabı
Ready in 42minIn addition to Urfa pepper flakes, this Adana kebab is seasoned with cumin and sumac. Since it is a recreation of the Adana kebab recipe for those outside Türkiye, this recipe excludes the use of tail fat, which is often hard to come by. The recipe is courtesy of J. Kenji López-Alt, food writer, cook, and New York Times best-selling author.
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Adana Kebabı
Ready in 42minA classic Adana kebab is made from a young male lamb’s meat that has been naturally grown and fed. Ideally, 75% of the meat should come from the lamb’s shoulder and 25% from the ribs. Traditionally, Adana kebabs are served with grilled tomatoes and peppers and onion salad with sumac on the side. This recipe is adapted from the official Türkiye Culture Portal website.
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Urfa Kebabı
Ready in 2h 55minUrfa kebabs are known as the non-spicy variant of the Adana kebab. Both dishes are prepared in largely the same way, but Urfa kebabs are often seasoned only with salt and served with grilled tomatoes and green peppers, onions, fresh parsley, and lemon. This recipe is adapted from the official Türkiye Culture Portal website.
Sumac and Cumin Adana Kebabı
PREP 30min
COOK 12min
READY IN 42min
In addition to Urfa pepper flakes, this Adana kebab is seasoned with cumin and sumac. Since it is a recreation of the Adana kebab recipe for those outside Türkiye, this recipe excludes the use of tail fat, which is often hard to come by. The recipe is courtesy of J. Kenji López-Alt, food writer, cook, and New York Times best-selling author.
Ingredients
1.1 lbs (500g) ground lamb
Kosher salt
2 tsp ground cumin, divided
2 tbsp ground sumac, divided
2 tbsp ground Urfa pepper flakes, divided
2 tbsp ice-cold water
FOR SERVING
1 red onion, thinly sliced
6 pieces lavash or pita
1 cup picked fresh parsley leaves
2 medium tomatoes, thinly sliced
pickled sport peppers or pepperoncini
Preparation
Step 1/6
Start by combining the ground lamb with 2 teaspoons of kosher salt, 1 teaspoon of cumin, 2 teaspoons of sumac, and 1 tablespoon of Urfa pepper flakes. Using your hands or a stand mixer fitted with a paddle attachment, knead the mixture until the meat starts sticking to the bowl’s sides. Add the water and continue to knead until it is incorporated. Transfer the meat to the refrigerator and chill for a couple of hours.
Step 2/6
While the meat is chilling, in a small bowl, combine the remaining teaspoons of cumin and pepper flakes with 2 teaspoons of sumac and 2 teaspoons of salt. Mix the remaining 2 teaspoons of sumac with the sliced red onion and salt to taste.
Step 3/6
Lightly wet your hands and divide the meat into 12 equally-sized balls. One by one, form each ball into a flat kebab around a wooden skewer (previously soaked in water for 15 minutes).
Step 4/6
Light a chimney full of charcoal. Once the charcoal becomes covered in white ash, pour the coals on one side of the charcoal grate. Cover the grill and let it preheat for 5 minutes. Oil the grilling grate. Place the kebabs on the grill and cook covered, turning occasionally. While on the barbecue, sprinkle the kebabs with the spice mixture until well charred on both sides.
Step 5/6
During the last few minutes of barbecuing, warm up the pieces of lavash or pita bread by placing them on top of the kebabs.
Step 6/6
Serve the kebabs with the warmed bread, sumac onions, tomatoes, fresh parsley, and pickled peppers.
Other Variations
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Adana Kebabı
Ready in 42minA classic Adana kebab is made from a young male lamb’s meat that has been naturally grown and fed. Ideally, 75% of the meat should come from the lamb’s shoulder and 25% from the ribs. Traditionally, Adana kebabs are served with grilled tomatoes and peppers and onion salad with sumac on the side. This recipe is adapted from the official Türkiye Culture Portal website.
-
Urfa Kebabı
Ready in 2h 55minUrfa kebabs are known as the non-spicy variant of the Adana kebab. Both dishes are prepared in largely the same way, but Urfa kebabs are often seasoned only with salt and served with grilled tomatoes and green peppers, onions, fresh parsley, and lemon. This recipe is adapted from the official Türkiye Culture Portal website.
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