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.

This spicy and delicious ground lamb dish is made with only a few ingredients and is very easy to make at home.

These are the ingredients you need for making this delicious Adana Kebab. Click on 👇 "learn more" for the full list of ingredients.

Hand-chop the lamb meat with a special knife called "zirh" or a very sharp knife. Alternatively, use lamb mince with %30 fat content.

Hand-chop the tail fat with a sharp knife the same way as the lamb meat. Skip it if you are using minced lamb.

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.

Mix the ingredients together with your hands until you have an evenly sticky mixture. Divide your lamb mixture into four equal parts.

Wet your hands in between handling the minced meat and then mould the meat around the skewer to form a flattened kofte kebab.

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.

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.