Adana Kebab
Prep: 30 min
Cook: 20 min
Medium
Ingredients
500 g minced lamb/beef mix
1 tsp salt
1 tsp red pepper flakes
1 tsp cumin
1 tsp black pepper
2 garlic cloves (grated)
2 tbsp tail fat
Flat metal skewers
The Story
Adana kebab originates from the city of Adana in southern Turkey and has been prepared in the region for centuries. The tail fat kneaded into the mince gives it a rich, smoky aroma that is impossible to replicate any other way.
Instructions
- Mix mince, garlic, tail fat and all spices in a bowl; knead well for 5 min. Rest 30 min in fridge.
- With wet hands, mould onto skewers in a 5–6 cm wide blade shape.
- Grill over high heat, turning for 8–10 min total.
- Serve with roasted peppers, tomatoes and flatbread.