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Adana Kebab is a culinary icon of Turkish cuisine, celebrated for its bold flavours and fiery heat. Originating from the city of Adana in southern Turkey, this spicy ground meat kebab has gained a following around the world for its rich, smoky taste and irresistible texture.
It’s a dish that captures the essence of Turkish cooking, with its emphasis on quality meat, aromatic spices, and traditional grilling techniques that bring out the best in each ingredient.
What Is Adana Kebab?
Adana Kebab is a type of minced meat kebab, traditionally made from ground lamb, mixed with a blend of hot spices, and shaped onto long, flat skewers before being grilled over an open flame. Named after its city of origin, Adana, this kebab stands out for its distinctive heat and complex flavour profile.
The meat is hand kneaded with spices and fat, which enhances its tenderness and flavour, and the kebab is typically served with a side of fresh vegetables, pita bread, and a cooling yogurt sauce to balance the heat.
What sets Adana Kebab apart is its intense, smoky flavour, which comes from both the spices and the charcoal grill used for cooking. The combination of tender, juicy meat and a slightly charred exterior creates a kebab that’s flavourful and deeply satisfying, perfect for those who enjoy a little heat in their food.
Ingredients and Taste
The primary ingredient in Adana Kebab is high quality ground lamb, though beef can sometimes be used as well. The key to its rich flavour lies in the fat content of the meat, which helps keep the kebab moist and enhances its taste when cooked.
The spice mix is integral to the dish’s character, usually including red pepper flakes, sumac, cumin, and sometimes chili paste for added depth. Garlic and fresh parsley are also added, lending a subtle sweetness and herbal note that balance the kebab’s heat.
The taste of Adana Kebab is a harmonious blend of smoky, spicy, and savoury notes. The lamb is juicy and full flavoured, while the spices add layers of warmth and intensity. Each bite delivers a burst of flavour, with the char from the grill complementing the meat’s tenderness.
The addition of grilled vegetables, fresh herbs, and a side of pita bread allows you to create your own perfect bite, mixing in textures and flavours that make this dish a delight to eat.
A Taste of History
Adana Kebab’s roots trace back to the city of Adana, a region known for its vibrant culinary traditions and high quality lamb. This kebab is believed to have been influenced by both Turkish and Middle Eastern cuisines, with techniques and spices brought to Turkey through centuries of trade and migration.
Adana’s location as a cultural crossroads enriched its cuisine, and the kebab’s popularity spread far beyond the city, becoming a beloved dish across Turkey and beyond.
The dish’s preparation is an art form, traditionally involving a careful selection of meat and a skilful blending of spices. The kebab is usually grilled over an open flame, a method that dates back to ancient times and reflects the Turkish appreciation for barbecue style cooking.
The use of skewers and the communal aspect of grilling and sharing kebabs bring people together, embodying the social side of Turkish food culture.
Adana Kebab (Spicy Ground Meat Kebab) Recipe
Serves: 4 people
Ingredients:
- 500g ground lamb (or a mix of lamb and beef for a balanced flavour)
- 1 medium onion, finely grated
- 2 cloves garlic, minced
- 1 red bell pepper, finely minced
- 1-2 fresh red chilies, finely minced (adjust to taste)
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground sumac (optional, for a tangy note)
- Salt and black pepper to taste
- Fresh flat leaf parsley, finely chopped (for garnish)
- Lemon wedges, for serving
Directions
To begin, if using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If you’re grilling indoors, preheat your oven’s broiler to high or preheat an outdoor grill to medium-high heat.
In a large bowl, combine the ground lamb, grated onion, minced garlic, red bell pepper, and chilies. Mix well by hand, ensuring all ingredients are evenly distributed. Grating the onion ensures a moist texture, while finely mincing the garlic, pepper, and chilies distributes the flavours throughout the meat.
Add the paprika, ground cumin, sumac (if using), salt, and black pepper to the meat mixture. Knead the mixture for 3-5 minutes until it becomes slightly sticky, which will help the meat adhere to the skewers.
Divide the meat mixture into four equal portions. Wet your hands to prevent sticking, then shape each portion around a skewer, pressing the meat firmly to ensure it holds. Form long, flat kebabs, about 1 inch thick, for even cooking.
If using an oven, place the skewers on a broiler pan. Broil or grill the kebabs for about 4-5 minutes per side, turning once, until the meat is cooked through and nicely charred on the outside. The internal temperature should reach at least 160°F (71°C).
While the kebabs cook, prepare a garnish plate with fresh parsley and lemon wedges. Lemon adds brightness to the dish, balancing the richness of the lamb.
Remove the kebabs from the heat and let them rest for a couple of minutes. This step allows the juices to redistribute within the meat, ensuring a moist and flavourful kebab.
Serve the Adana kebabs on a warm platter, garnished with parsley and lemon wedges on the side. Accompany with warm flatbread, rice pilaf, or a refreshing yogurt sauce. For an authentic experience, serve with a side of grilled vegetables or a simple chopped salad.
