Bulgur pilavı (bulgur pilaf)
Ayran
İzmir köfte (baked meatballs and potatoes)
1 h 5 minEasy
Adana kebab recipe
Spicy Adana kebab made with hand-chopped-style mince, tail fat and chilli flakes. Kneading, resting and cooking guidance so the mince stays on the skewer.
- Total time
- 1 h 37 min
- Makes
- 4 servings
- Difficulty
- Medium
- Region
- Adana
- Per serving
- ~640 kcal
Method
Knead the mince
Put the mince, tail fat, chilli flakes, squeezed pepper and salt in a large bowl. Wet your hands with cold water and knead until the mixture turns sticky.
Rest
Cover and rest in the fridge. Cold mince holds on to the skewer much better.
Skewer
Use wide, flat skewers. With wet hands, press an egg-sized portion along the skewer, thinning it out, and leave wavy marks with your fingers.
Cook
Cook over glowing charcoal or a very hot grill, turning the skewer, ideally without letting it touch the grate. Char the peppers and tomatoes alongside.
Serve
Slide the kebab off onto flatbread so it soaks up the fat. Serve hot with the charred vegetables and sumac onions.
Tips
- The fat content should be at least 20 per cent. Lean mince falls off the skewer and turns dry.
- Always squeeze the pepper dry. Excess liquid is the main reason mince falls apart.
- With no barbecue, cook the mince on a baking tray lined with baking paper under the grill.
Storage
The uncooked mixture keeps in the fridge for 1 day. Cooked kebab should be eaten hot.
About Adana kebab
Adana kebab has protected geographical indication status from the Turkish Patent and Trademark Office. The traditional recipe uses male lamb, tail fat and chilli flakes. The mild version is known as Urfa kebab.
Nutrition
| Energy | 640 kcal |
|---|---|
| Protein | 38 g |
| Fat | 50 g |
| Carbohydrate | 8 g |
Frequently asked questions
Why does Adana kebab fall off the skewer?
Usually because the mince was not kneaded enough, was not cold enough, or had a watery vegetable mixed in. It needs a sticky texture and at least an hour in the fridge.
What is the difference between Adana and Urfa kebab?
The heat. Adana kebab uses hot chilli flakes, while Urfa kebab is mild.
