Traditional Adana Kebab
Quick answer
Adana Kebab is made by kneading hand-chopped minced lamb and tail fat. Tomato paste and onion juice are never added; only red pepper flakes and salt are used.
- Total time
- 45 dk
- Servings
- 4
- Calories (est.)
- ~650 kcal
- Difficulty
- orta
Adana Kebab recipe · homemade kebab · authentic Turkish kebab
45 dk · 4 servings · 650 kcal
Ingredients
- 600 g hand-chopped minced lamb (shoulder and flank)
- 150 g tail fat
- 2 tsp coarsely ground hot red pepper flakes
- 1.5 tsp salt
- 1 clove crushed garlic (optional)
Method
- Chop the minced lamb and tail fat together on a cutting board using a cleaver until well combined.
- Transfer the meat to a large bowl, add salt and hot pepper flakes, and knead for about 10 minutes until homogeneous.
- Rest the kneaded meat in the refrigerator for at least 1 hour to let the fat solidify.
- Wet your hands slightly, take fist-sized portions of meat, and press them evenly onto wide metal skewers.
- Cook on a preheated charcoal grill or oven broiler, turning both sides until browned, about 12-15 minutes.
- Serve hot with flatbread, charred tomatoes, and peppers.
Never add onions or tomato paste to the meat; keeping the meat and your hands cold is crucial so the meat doesn't fall off the skewer.
FAQ
Why is onion not added to Adana Kebab?
The high water content in onions causes the meat to fall off the skewer and overpowers the natural flavor of the meat.
What to do to prevent it from falling off the skewer?
The tail fat ratio must be balanced, the meat should be hand-chopped, and the meat on skewers must be thoroughly chilled.
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