Adana Kebab Recipe
This Adana Kebab recipe is made with lamb, lamb tail fat, pul biber, salt, and a little Turkish red pepper paste. Shape the mixture onto flat metal skewers and grill over charcoal for the best flavor.
Servings: 4 skewers
Calories: 436kcal
Ingredients
- 1 ½ lbs lamb meat (700 grams)
- 3½ oz tail fat (100 grams)
- 1 teaspoon salt
- 1 ½ teaspoon flaked chilli (pul biber)
- 1 tablespoon red pepper paste (optional)
Instructions
- If using lamb shoulder, remove any silver skin, tough sinew, or hard pieces.
- Chop the lamb and tail fat together with a zırh or a large sharp knife until the mixture is fine but still has a little texture. You can also pulse it briefly in a food processor, but don’t turn it into a paste.
- Place the chopped lamb mixture in a large bowl. Add the salt, pul biber, and red pepper paste.
- Mix well with your hands for a few minutes, until the mixture feels sticky and holds together.
- Cover and refrigerate for at least 1 hour, or overnight if you have time.
- Divide the mixture into 4 equal portions.
- Keep a small bowl of water nearby and wet your hands lightly before shaping. Press each portion firmly around a flat metal skewer and shape it into a long, flat kebab.
- Cook over hot charcoal or on a BBQ for 15 to 20 minutes, turning a few times, until browned and cooked through.
- For a griddle pan, cook over medium-high heat for 10 to 12 minutes, turning carefully.
- For the oven, preheat to 400°F / 200°C. Place the kebabs on a wire rack over a lined baking sheet and cook for 18 to 20 minutes, turning halfway through.
- Serve hot with lavash, grilled tomatoes, grilled peppers, sumac onions, and salad.
Notes
- Adana kebab is made with lamb, not beef or chicken.
- Tail fat gives the best traditional flavor and texture. If you can’t find it, use fatty lamb mince with at least 25% to 30% fat.
- The mixture should feel sticky before shaping. This helps it hold onto the skewers.
- Flat metal skewers work best for Adana kebab. Thin, round skewers don’t hold the meat as well.
- Keep your hands lightly wet while shaping the kebabs.
- Don’t make the kebabs too thick, or they will take longer to cook and may not hold as well.
- Chill the mixture before shaping if it feels too soft.
- Charcoal gives the best flavor, but a griddle pan or oven works for indoor cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked kebabs or the raw mixture for up to 3 months.
Nutrition
Serving: 180g | Calories: 436kcal | Carbohydrates: 2g | Protein: 35g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 125mg | Sodium: 708mg | Potassium: 529mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg