Adana Kebab Recipe - Turkish Minced Meat Skewers from the BBQ | The Rub Kitchen
Adana kebab is one of Turkey's most celebrated grilled dishes—and at the same time, one of the most underappreciated outside of Turkish cuisine. Authentic Adana kebab is simple: coarsely ground fatty lamb mince, seasoned with salt, red pepper, and Urfa pepper, kneaded by hand onto a wide, flat skewer and grilled over charcoal. No onion, no garlic, no cumin in the authentic version—the meat and pepper speak for themselves.
What is Adana Kebab?
Adana kebab is named after the city of Adana in Southern Turkey—one of the country's warmest cities and the historical heart of Levantine meat and grilling culture. The dish has a protected geographical indication in Turkey: only kebab made in the Adana region, from lamb mince with fat from the tail fat, may officially be called “Adana kebab.”
Authentic Adana Kebab Recipe
For 4 skewers (2 servings as a main course):
- 400g lamb mince — preferably coarsely ground, 25–30% fat (ask the butcher to grind the fat with it)
- 1–1.5 tsp pul biber (Turkish red pepper flakes) — the flavor enhancer
- ½ tsp Urfa pepper — dark red, smoky, and slightly sweet; adds depth without extra heat
- 1 tsp salt
- Optional in home versions: 1 small clove of garlic, ½ tsp paprika powder, fresh parsley
Method:
- Mix the mince with the peppers and salt — knead 5–8 minutes by hand until the mixture is sticky and binds. This is crucial: kneading activates the proteins so the kebab stays on the skewer.
- Let the mixture rest for 30 minutes in the refrigerator — cold mince binds better to the skewer.
- Divide into portions of ±100g per skewer. Press the mince with damp hands around the wide skewer into an elongated, even roll of ±15 cm.
- Grill directly over hot charcoal, 3–4 minutes per side, turning regularly.
The Importance of Fat
Adana kebab requires fatty mince. Lean lamb mince results in a dry, brittle kebab that falls off the skewer. Add 1–2 tbsp cold melted lamb fat or lard if the mince is too lean.
Serving
- Lavash or pide — flat Turkish bread, lightly toasted on the grill
- Sumac onion — thin half-rings of onion, sprinkled with sumac and squeezed lemon, let stand for 10 minutes
- Grilled tomato and green pepper — alongside the skewers on the grill
- Ayran — salted yogurt drink, the classic Turkish accompaniment to kebab
- Fresh parsley — finely chopped, over the plate
Pul Biber and Urfa Pepper — The Key Spices
Pul biber is the red Turkish pepper flake—mild to medium hot, slightly oily in texture, with a slight fruitiness. Irreplaceable in Adana kebab.
Urfa pepper (isot pepper) is dark red to almost black, dried in a special process where the peppers are covered overnight to "sweat." The result: a pepper with low heat but intense, smoky, chocolate-like depth.
Where to buy pul biber and Urfa pepper in the Netherlands?
- Pul biber — every Turkish supermarket in the Netherlands. In cities like Amsterdam, Rotterdam, The Hague, and Utrecht, Turkish supermarkets are widely distributed. Available in bags of 100–500g. Also at Amazing Oriental and online.
- Urfa pepper (isot biber) — less common than pul biber. Available at larger Turkish supermarkets, Middle Eastern toko's, or online (search for “Urfa biber” or “isot pepper”). Also at some Ekoplaza branches.
- Sumac (for the sumac onion in the serving) — Turkish supermarket, Middle Eastern toko, AH XL (not all branches), or online.
- Lamb mince with sufficient fat — ask a Turkish or Moroccan butcher for coarsely ground lamb mince with at least 20% fat. In regular supermarkets, lamb mince is often too lean for authentic Adana kebab.