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Adana Kebap
Adana Kebap is a flavorful and spicy grilled minced meat dish originating from the Adana region of Turkey. It features finely ground lamb, mixed with lamb tail fat and generous amounts of red pepper flakes, then hand-formed onto wide, flat skewers and grilled over charcoal. This specialty is known for its heat and juicy texture.
ð§ ææ
- 600 g Ground lamb(Preferably a mix of lean and slightly fatty ground lamb.)
- 100 g Lamb tail fat (kuyruk yaÄı)(Finely minced or ground. This is crucial for moisture and flavor.)
- 3 tbsp Aleppo pepper flakes (pul biber) or coarse red pepper flakes(Adjust to your spice preference. Aleppo pepper offers a fruity heat.)
- 1.5 tsp Salt(Or to taste.)
- 0.5 tsp Black pepper(Freshly ground, optional.)
- 1 medium Onion(Finely grated or minced, squeezed to remove excess moisture. For serving.)
- 0.5 cup Fresh parsley(Chopped, for garnish and serving.)
- for serving Sumac(Essential for authentic flavor.)
- for serving Flatbread (lavash or pide)
ðšâð³ äœãæ¹
- 1
Prepare the meat mixture: In a large bowl, combine the ground lamb, finely minced lamb tail fat, red pepper flakes, salt, and black pepper (if using). Mix thoroughly with your hands.
â±ïž 15 minutes - 2
Knead the mixture: This is a critical step for texture. Knead the meat mixture vigorously for at least 10-15 minutes. The goal is to develop the proteins, making the mixture sticky and cohesive, so it adheres well to the skewers. The mixture should become very pliable and slightly elastic.
â±ïž 10-15 minutes - 3
Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This firms up the mixture, making it easier to handle and shape.
â±ïž 30 minutes (minimum) - 4
Shape the kebabs: Wet your hands slightly with cold water to prevent sticking. Divide the meat mixture into 4 equal portions. Take one portion and flatten it in your palm. Press and shape it onto a wide, flat metal skewer (traditional Adana skewers are about 1.5-2 inches wide and flat). Aim for a uniform thickness of about 1/2 inch, extending from just below the tip to the handle. Repeat with the remaining portions.
â±ïž 10 minutes - 5
Prepare for grilling: Preheat your grill to medium-high heat. If using charcoal, aim for hot, glowing embers. Clean the grill grates and lightly oil them to prevent sticking.
- 6
Grill the kebabs: Place the skewered kebabs onto the hot grill. Grill for approximately 5-6 minutes per side, turning carefully to ensure even cooking. The kebabs should be nicely charred on the outside and cooked through but still juicy inside. Avoid overcooking, which will dry out the lamb.
â±ïž 10-12 minutes - 7
Serve: Carefully slide the Adana Kebap off the skewers onto a serving platter lined with warm flatbread. Garnish generously with chopped parsley and a sprinkle of sumac. Serve immediately with the grated onion on the side.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âThe tail fat (kuyruk yaÄı) is essential for the authentic moist and rich texture of Adana Kebap. If unavailable, use a fattier cut of lamb, but the result will be slightly different.
- âDon't skimp on kneading time; it's crucial for the kebab's ability to hold its shape and achieve the right texture.
- âUse wide, flat skewers. Round skewers will cause the meat to spin and cook unevenly.
- âAdana Kebap is meant to be spicy. Adjust the amount of red pepper flakes to your heat tolerance.
- âServe with grilled tomatoes and peppers for a traditional accompaniment.
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- For an 'Urfa Kebap' (milder version), reduce or omit the red pepper flakes.
- Add a pinch of cumin to the meat mixture for a different flavor profile.
- Marinate the meat mixture with a tablespoon of tomato paste for added depth.