Adana Kebabı

The story

Adana Kebabı is hand-minced lamb kebab seasoned with chilli and grilled on broad skewers. Adana kebabı is tied to the south-eastern city of Adana and is traditionally made from hand-minced lamb shaped onto broad iron skewers. What makes Adana Kebabı memorable is its combination of hand-minced lamb kebab seasoned with chilli and grilled on broad skewers. It rewards careful heat control and balanced seasoning rather than unnecessary garnish. Adana Kebabı belongs to everyday meals as well as restaurant and family cooking. It is usually served with the starches, herbs, salads, pickles or sauces traditional to its region, so the complete plate matters as much as the central component.

Ingredients

• Main ingredients
• 350 gram lamb mince, 20 percent fat
• 0.5 piece red pepper, very finely chopped
• 0.5 tablespoon pul biber
• 0.5 teaspoon ground cumin
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon black pepper
• as needed flatbreadsUse as needed for serving or cooking.
• as needed grilled peppers and onionsUse as needed for serving or cooking.
• as needed parsley and sumac to serveUse as needed for serving or cooking.

Method

1. Prepare the base

   Knead lamb with pepper, pul biber, cumin, salt and black pepper until sticky.

   Look for: Ingredients look measured and controlled. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Starting before ingredients are ready.

2. Cook the aromatics

   Rest the mixture cold so it firms around the skewers.

   Look for: Aromatics smell cooked rather than raw. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Burning spices, garlic, butter or pastry.

3. Build the dish

   Shape onto wide metal skewers with wet hands.

   Look for: The main ingredient is taking on the correct texture. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Crowding the pan or adding too much liquid.

4. Finish and balance

   Grill over high heat, turning carefully, until charred and juicy.

   Look for: The sauce, pastry, rice or syrup looks balanced and finished. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Seasoning before tasting the final balance.

5. Serve traditionally

   Serve with flatbread, grilled peppers, onions and sumac parsley.

   Look for: The dish looks regional, generous and focused. Tip: Keep the heat controlled and adjust texture before adding final seasoning or garnish. Avoid: Over-garnishing or missing the essential accompaniment.

Nutrition

per serving

Estimated nutrition for Adana Kebabı; use as editorial/testing data and refine from exact ingredient weights if needed.