Adana Lamb Kebab (also known as Adana Kofte or Adana Durum) is a delicious hand-minced meat kebab mounted on a skewer and then grilled over charcoal.
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This spicy and delicious ground lamb dish is made with only a few ingredients and is very easy to make at home.
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These are the ingredients you need for making this delicious Adana Kebab. Click on 👇 "learn more" for the full list of ingredients.
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Hand-chop the lamb meat with a special knife called "zirh" or a very sharp knife. Alternatively, use lamb mince with %30 fat content.
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Hand-chop the tail fat with a sharp knife the same way as the lamb meat. Skip it if you are using minced lamb.
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Add the chilli flakes (pul biber), red pepper paste and salt to the chopped lamb meat and tail fat. Place them into a medium sized bowl.
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Mix the ingredients together with your hands until you have an evenly sticky mixture. Divide your lamb mixture into four equal parts.
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Wet your hands in between handling the minced meat and then mould the meat around the skewer to form a flattened kofte kebab.
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The best way to cook Adana Lamb Kebabs is on charcoal but you can cook them on a gas BBQ, on a griddle pan or even in the oven.
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Make sure to turn the Adana Kebabs a few times to ensure all the sides are cooked equally. Click on 👇 "learn more" for the full recipe with step-by-step instructions.
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