Authentic Adana Kebab Recipe: Step-by-Step Guide

Adana kebab, a culinary gem hailing from the city of Adana in Turkey, is renowned for its succulent, flavorful grilled lamb.

This iconic Turkish kebab is traditionally made with hand-chopped lamb and a blend of aromatic spices, creating a unique taste experience. 

While the authentic method involves a specialized knife and meticulous hand-chopping, this recipe adapts the process for home cooks, allowing you to enjoy the deliciousness of Adana kebab without the need for specialized equipment.

What is Adana Kebab?

Adana kebabı (or kebap) takes its name from Adana, the fifth-largest city in Turkey. It’s a point of culinary pride, representing the region’s rich food culture.

Traditionally, the kebab is made using high-quality lamb, specifically meat and tail fat from fat-tailed sheep.

The meat is meticulously hand-chopped using a large, curved knife called a zırh. 

This process, while time-consuming, creates a unique texture that distinguishes Adana kebab from other ground meat kebabs.

The fat content is crucial, typically around 20%, ensuring a juicy and flavorful result.

While many home recipes use ground lamb, achieving the hand-chopped texture (even coarsely) contributes significantly to the final product.

Ingredients

For the Kebabs

• 1 kg (2.2 lbs) ground lamb (ideally with 20% fat content. If using leaner lamb, consider adding lamb fat separately)
• 1 large red bell pepper (or 2-3 Kapia peppers, if available), finely chopped
• 1 medium onion, finely chopped
• 3-4 cloves garlic, minced
• 1 large handful (about 15g) fresh parsley leaves, finely chopped
• 1 tablespoon pul biber (Aleppo pepper flakes)
• 1 teaspoon Urfa pepper flakes (Isot pepper) – optional, for added smoky flavor
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons ice-cold water

For Serving

• Pita bread
• Grilled vegetables (tomatoes, onions, green peppers)
• Sumac Onions (see recipe below)
• Cacik (Turkish yogurt and cucumber dip – recipe link or brief recipe below)
• Ezme (Turkish spicy tomato salad – recipe link or brief recipe below)

Sumac Onions

• 1 red onion, thinly sliced
• 1 tablespoon sumac
• 1 tablespoon lemon juice
• Pinch of salt

Mix all ingredients and let sit for at least 30 minutes.

Cacik (Brief Recipe)

• 2 cups plain yogurt
• 1 cucumber, grated and squeezed to remove excess water
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh mint
• Salt and pepper to taste

Mix all ingredients.

Ezme (Brief Recipe)

• 2 large tomatoes, finely chopped
• 1/2 red onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 tablespoon red pepper paste (optional, for extra heat)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon pul biber (Aleppo pepper)
• Salt and pepper to taste

Mix all ingredients.

How to Make Adana Kebab: Step-by-Step Instructions

1. Prepare the Vegetables: Finely chop the red bell pepper, onion, garlic, and parsley. A food processor can be used, but be careful not to over-process into a paste. The vegetables should be finely minced but still retain some texture.
2. Remove Excess Moisture: Place the chopped vegetables in a strainer or cheesecloth and press out as much liquid as possible. This is crucial for preventing the kebabs from becoming soggy.
3. Combine Ingredients: In a large bowl, combine the ground lamb, drained vegetables, pul biber, Urfa pepper (if using), paprika, cumin, salt, black pepper, and ice-cold water.
4. Mix Thoroughly: Knead the mixture with your hands for several minutes (at least 5-7 minutes) until it becomes sticky and well combined. This helps bind the ingredients and create a cohesive texture. If you have time, hand-chopping the ground lamb further with a large knife will improve the texture, mimicking the traditional method.
5. Chill: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
6. Shape the Kebabs: Wet your hands with water to prevent sticking. Divide the mixture into equal portions (about 6-8). Shape each portion into a long, flat kebab around a wide metal skewer (if using skewers). If not using skewers, shape them into oblong patties about 1 inch thick. Press indentations along the kebab with your fingers to create the characteristic Adana kebab look.
7. Grill or Pan-Fry:
   • Grilling: Preheat your grill to medium-high heat. Grill the kebabs for about 4-5 minutes per side, or until cooked through and nicely browned.
   • Pan-Frying: Heat a grill pan or large skillet over medium-high heat. Add a little oil or butter. Cook the kebabs for about 5-6 minutes per side, or until cooked through and browned.
8. Cook the Vegetables: While the meat is resting, grill the vegetables.
9. Rest: Let the kebabs rest for a few minutes before serving.

Tips for the Best Adana Kebab

• Fat is Key: Don’t skimp on the fat! The 20% fat content in the lamb is essential for juiciness and flavor.
• Hand-Chopping (Optional but Recommended): If you have the time and patience, hand-chopping the ground lamb further will significantly improve the texture.
• Spice it Right: Pul biber (Aleppo pepper) is a crucial ingredient for authentic Adana kebab flavor.
• Don’t Overcook: Overcooked kebabs will be dry. Cook them until just cooked through.
• Wet Hands: Keep your hands wet when shaping the kebabs to prevent sticking.[2][9]
• Skewer Technique: If using skewers, use wide, flat metal skewers to help the meat adhere better.
• Resting Time: Letting the kebabs rest allows the juices to redistribute, resulting in a more tender and flavorful kebab.

Serving Suggestions (Expanded)

Serve your Adana kebabs hot off the grill or pan, accompanied by warm pita bread, grilled vegetables (tomatoes, onions, green peppers), sumac onions, cacik, and ezme. 

The combination of the savory kebab, cool yogurt dip, spicy tomato salad, and tangy sumac onions creates a delightful balance of flavors and textures.

For a complete Turkish experience, serve with Ayran (a yogurt-based drink) or Turkish tea.

Variations:

• Spice Level: Adjust the amount of pul biber and Urfa pepper to your preference.
• Meat: While lamb is traditional, you can use a mixture of lamb and beef.[2]
• Vegetarian: It is very difficult to make a vegetarian Adana kebab, because the fat from the lamb is what gives the kebab its signature flavor and texture.

Conclusion

Adana kebab is a true taste of Turkey, offering a unique and delicious culinary experience. This recipe, while adapted for home cooks, captures the essence of the traditional dish, allowing you to enjoy the juicy, flavorful, and aromatic grilled lamb kebabs in your own kitchen. 

Give it a try and transport your taste buds to the vibrant streets of Adana! Don’t forget to leave a comment and share your experience with this recipe!