Authentic Adana Kebab Recipe: Ground Lamb Turkish Kebab

If you’ve ever been to a kebab restaurant in Turkey, or perhaps somewhere else in the world that serves Turkish food, you’ll have heard about Adana kebab.

This is one of the most beloved of all the (many, many) Turkish kebabs. While it has a spicy kick, you can adjust the heat to your particular liking, making it suitable for meat lovers everywhere.

Of course, it might be that you don’t have a Turkish restaurant close by, and you’re missing your new favorite dish. In that case, you’ve come to the right place. Let’s learn how to make delicious Adana kebabs!

What Is Adana Kebap?

Adana kebab, a delicious and flavorful Turkish dish, is a popular choice for meat lovers and food enthusiasts alike. This specialty kebab is named after the city of Adana in southern Turkey, known for its unique blend of spices and herbs that create a mouthwatering taste experience.

Skewers

The key ingredient in Adana kebab is high-quality ground meat, typically lamb or a combination of lamb and beef, mixed with various seasonings such as red pepper flakes, onion, garlic, salt, and black pepper. The mixture is then shaped onto skewers and grilled over charcoal, which enhances the smoky flavor and juicy texture of the kebab.

One of the distinctive features of the Adana kebab is its long, cylindrical shape, which is achieved by pressing the meat mixture onto the skewer in a specific way. This shape not only helps the kebab cook evenly but also adds to its visual appeal when served.

Adana kebab is often enjoyed with traditional accompaniments like lavash bread, grilled vegetables, rice pilaf, and a side of yogurt or tahini sauce. The combination of tender, spiced meat with the complementary flavors of these sides creates a well-rounded and satisfying dining experience.

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The Origins Of This Turkish Kebab

Adana kebab has a rich history rooted in the city of Adana, located in the southeastern region of Turkey. Its origins can be traced back to the late 19th and early 20th centuries when skilled cooks and chefs in the local region traditionally prepared it.

The name “Adana kebab” itself comes from the city of Adana, known for its vibrant cultural heritage and vibrant culinary traditions. The dish is believed to have been influenced by the diverse culinary influences of the region, including Arabic, Mediterranean, and Turkish flavors.

Adana kebab is typically made from high-quality ground lamb or beef mixed with a variety of spices, including red pepper flakes, onion, and garlic, which give the kebab its distinctive flavors and aroma. The meat mixture is then skewered and grilled over an open flame, resulting in a tender and juicy kebab that is loved by many.

Over the years, Adana kebab has become a beloved dish not only in Turkey but also in many other parts of the world, gaining popularity for its unique blend of flavors and textures. Today, you can find Adana kebab in restaurants and kebab shops across the globe, delighting taste buds and bringing a taste of Turkish cuisine to food enthusiasts everywhere.

How To Serve/Eat Adana Kebab

Here are some tips on how to serve and eat Adana kebab:

Serving Adana Kebab

• When serving Adana Kebab, it is best to have it fresh off the grill for the most flavor
• Adana Kebab is traditionally served on a bed of fluffy rice with grilled vegetables such as tomatoes, onions, and peppers
• You can also serve Adana Kebab with a side of creamy yogurt mixed with chopped cucumbers and mint, which helps balance the kebab’s spiciness

Eating Adana Kebab

• To eat Adana Kebab, remove the skewer from the grilled meat and place it on your plate
• Using a piece of flatbread or pita, tear off a small piece and scoop up some of the Adana Kebab, along with some rice and vegetables
• You can also wrap the kebab in the bread and create a sandwich-like experience for an easy and mess-free way to enjoy it
• Remember to drizzle lemon juice over the kebab to enhance the flavours and add a refreshing zing to the dish
• It is common to use your hands when eating Adana Kebab, so don’t be afraid to dig in and enjoy the meal with your fingers
• Wash it down with a cold glass of ayran, a traditional Turkish yogurt drink

Turkish Adana Kebab Recipe

Onion & Sumac Side Dish

You’ll often see Adana kebab served with an onion and sumac side dish, a little like a salad, that really complements the kebab’s flavors. Here’s how to make it at home.

Ingredients

• 2 medium red onions, thinly sliced (you can use regular onions if you can’t find red)
• 2 tablespoons sumac
• 3 tablespoons extra virgin olive oil
• Salt to taste
• Fresh parsley for garnish (optional)

Instructions

1. Place the thinly sliced onions in a mixing bowl
2. Sprinkle the sumac over the onions, ensuring they are well-coated
3. Drizzle the olive oil over the onions and gently toss to combine
4. Add salt to taste and mix well.
5. Let the onions marinate for at least 30 minutes to allow the flavors to meld together
6. Serve the uncooked onions with sumac as a side dish or topping for salads, grilled meats, or sandwiches
7. Garnish with finely chopped fresh parsley for added freshness and color

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Final Word On These Ground Lamb Kebabs

That’s how easy it is to make delicious, fresh Adana kebabs at home. This is one of the best Turkish dishes around, and it’s certainly very filling. The next time you have a sunny day and want to get the barbecue out, forego your regular routine and try Adana kebabs instead. You’ll impress everyone!