Adana kebab recipe

A long skewer of hand-chopped lamb and tail fat seasoned only with red pepper and salt, grilled over oak charcoal in Adana.

5 hours and 30 minuteshard11 ingredients

Ingredients

• 500 g lamb shoulder
• 150 g lamb tail fat
• 1 red bell pepper
• 2 tsp red pepper flakes
• 1.5 tsp salt
• 4 flatbread
• 1 onion
• 1 tbsp sumac
• 1 bunch parsley
• 4 tomatoes
• 4 green chili peppers

How to make Adana kebab

1. Chill 150 g lamb shoulder and 150 g lamb tail fat until firm, then chop them finely by hand with a heavy cleaver (or pulse coarsely in a grinder) rather than grinding to a paste.
2. Chop 1 red bell pepper very finely and squeeze out its juice. Knead it into the meat with 2 tsp red pepper flakes and 1.5 tsp salt until the mixture is homogeneous and sticky. Add no onion, garlic or other spices.
3. Cover and rest the meat in the fridge for 4 hours so the fat and seasoning bind.
4. Wet your hands and press 180 g portions along wide flat metal skewers, about 1 cm thick and 20 cm long, pinching ridges with your fingers. Rest the skewers 30 minutes in the fridge.
5. Grill over hot oak charcoal without flames, turning often, until the surface is deep brown and the fat drips, about 8 to 10 minutes. Grill 4 tomatoes and 4 green chili peppers alongside.
6. Lay 4 flatbreads on the kebabs for the last minute so they soak up the fat.
7. Slice 1 onion thinly, toss with 1 tbsp sumac and a handful of chopped parsley. Slide the kebabs onto the bread and serve with the onion salad and the grilled tomatoes and peppers.

Get Copper on the App Store

More dishes from Turkey →