Wasfetna

Adana kebab

Minced lamb kebab with red pepper and chili flakes, shaped on wide skewers and grilled over coals on bread.

Adana kebab
Cooking time
1 hr 40 min
Hands-on time
37 min
Free time
1 hr
Difficulty
Medium
Cuisine
Turkish
Calories
600
Contains
Gluten

Adana kebab is known by its wide skewer and the finger ridges along its surface, and they're not decoration: they add browned surface and stop the meat spinning on the skewer. It needs at least a fifth fat, because lean meat falls off the skewer.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.

Ingredients

5people

Amounts follow the number of people

For the marinade

For the meat

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Wide flat skewers — The worked meat spins on a round skewer and drops into the coals.
  • Charcoal grill — A hot griddle will do, but charcoal is what gives Adana kebab its flavor.

Method

  1. Knead the meat with the squeezed onion, peppers and spices until it becomes sticky and firm.

    12 min
    You’ll know it’s ready when

    The mixture clings together and sticks to the palm of the hand.

    Tip: Adana needs at least one-fifth fat — lean meat falls off the skewer.

  2. Chill the mixture in the refrigerator for one hour.

    1 hrYou can walk away
    You’ll know it’s ready when

    The mixture is cold and firm.

  3. Shape the meat onto wide, flat skewers with a wet hand, and press ridges into it with your fingers.

    10 min
    You’ll know it’s ready when

    Each finger holds on the skewer and the ridges show.

    Tip: The ridges add browned surface and stop the meat spinning on the skewer.

  4. Grill the skewers over hot coals, turning them continuously.

    12 min
    You’ll know it’s ready when

    The outside is browned and the juices are dripping onto the coals.

  5. Place the skewers on Arabic bread to absorb the juices, and serve immediately.

    3 min
    You’ll know it’s ready when

    The bread underneath absorbed the juices.

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