Adana Kebap
Looking for excitement? Chili pepper and lamb flavor explosive flame iron skewer
Description
A spicy kebab made by kneading minced lamb with chili and spices, wrapping it around a flat iron skewer, and grilling over charcoal.
Restaurants serving Adana Kebap
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Minced lamb
- Red bell pepper
- Pul biber(chili flakes)
- Garlic
- Beef fat
Instructions
- Combine minced lamb with finely diced and drained red bell pepper, onion, garlic, plenty of pul biber (coarse red chili flakes), salt, and black pepper. Knead thoroughly by hand until sticky, then rest in the fridge to meld flavors. Squeeze the meat mixture evenly around a wide, flat iron skewer (Adana şiş). Grill over a charcoal fire, turning frequently to seal in the juices. Wrap in thin bread (lavaş) to slide it off the skewer.
Learn more Spice, substitutes, tips
Key spices
Vivid heat of pul biber and sweetness of lamb fat
Substitutes at Japanese supermarkets
Minced beef/pork, Chili powder
Pairing
Şalgam Suyu(Fermented turnip juice)
Trivia
[Hardcore] A must-try for spice addicts! The dripping meat juices and vivid heat run wild in your mouth; it is the manly soul food of authentic Adana.
Eating tips & etiquette
[Unique Eating] Grip the skewer with thin flatbread (lavaş), pull the meat off, wrap it with sumac onions, and bite into it wildly!
Allergen
Wheat