Adana Kebab is a popular Turkish dish originating from the city of Adana, hence the name. It consists of skewered ground meat, usually lamb or beef, mixed with spices like paprika, cumin, and red pepper flakes. The meat is typically molded onto large metal skewers and grilled over an open flame, resulting in a flavorful and slightly spicy kebab with a smoky charcoal flavour. It's often served with flatbread, grilled vegetables, and a side of fresh salad. The dish is renowned for its rich taste and smoky aroma, making it a favourite among kebab lovers.

Components

• Ground beef: You want to use something with a 80/20 or 70/30 meat to fat ratio. You want enough fat that the meat will stick together but not so much that the meat will simply not stick to the skewer. I have personally found that the ground beef that comes pre-packaged at the grocery store is usually less 'wet' than the the ones I might find at a local butcher. If the beef mixture has too much water in it, it will not be spicy and fall apart.
• Aromatics: onions, garlic, bell peppers and jalapeño- all blended and strained to add the bulk of that flavour.
• Turkish red Pepper paste: The key ingredient in adana kebab- add beautiful colour and a sweet pepper flavour to the kabab
• Spices: red pepper flakes for heat, smoked paprika for a little smokiness.
• Butter: It good practice to always brush melted butter on top of a finished kebab to seal in those juices and keep everything moist

How its made

To make Adana Kebab, start by grinding your aromatics—onion, jalapeño, red pepper, and garlic—in a food processor. Once blended, strain the mixture through a cheese cloth to remove any excess liquid. Add the resulting paste to a large bowl, then season it with Turkish red pepper paste, spices, and ground beef. Mix everything together until the mixture becomes sticky. Refrigerate the mixture for about 30 minutes to help it firm up.

After chilling, shape the meat mixture onto metal kebab skewers, ensuring it's evenly spread. Refrigerate the skewers again before cooking. Finally, broil the kebabs on high heat, cooking them until they are perfectly charred but still juicy. brush with melted butter or the pan drippings when they come out of the oven to keep them moist.

How to serve adana kebab

You can ultimately go two routes with kebab- for a classic approach, serve the kebabs over a bed of fluffy basmati rice, allowing the flavors to soak into each grain. Alternatively, (my favourite way) you can make soft, homemade naan using my soft & chewy naan recipe for the perfect pairing. Create a savoury kebab sandwich by wrapping the grilled meat in the warm, pillowy bread, adding a drizzle of yogurt or a tangy sauce for the final touch.

Watch how its made