Description
Adana Kebap is a traditional Turkish spicy minced lamb skewer, renowned for its rich flavor and perfect balance of heat and juiciness. Made primarily with cold lamb mince and tail fat, seasoned simply with chili pepper and salt, this dish is carefully kneaded and grilled over strong charcoal heat for an authentic smoky taste. The skewers are tender, juicy, and bursting with vibrant spicy notes, making them a beloved specialty of Adana cuisine.
Ingredients
Scale
Meat Mixture
- 500g lamb mince
- 150g lamb tail fat
- 2 tsp chili pepper (adjust to taste)
- 1 tsp salt
Instructions
- Chill Ingredients: Keep the lamb mince and lamb tail fat very cold to ensure the fat incorporates well and the mixture stays fresh during preparation.
- Knead Meat and Fat: Firmly knead the cold lamb mince and tail fat together until the mixture becomes sticky and elastic, indicating the proteins are well-developed for binding.
- Add Seasonings: Sprinkle the chili pepper and salt over the mixture, then knead again thoroughly to evenly distribute the spices throughout the meat.
- Shape Skewers: Mold the spiced mixture onto wide metal skewers, pressing firmly so the kebap holds its shape during cooking.
- Grill: Place the skewers over strong charcoal heat and grill, turning gently and regularly to avoid breaking and to cook evenly on all sides until browned and cooked through.
- Rest and Serve: Remove the kebaps from the grill and let them rest briefly to allow the juices to redistribute before serving.
Notes
- Do not add onions or other spices; traditional Adana kebap relies on the fat content for juiciness and simple seasoning.
- Ensure the meat and fat are kept cold throughout preparation to achieve the best texture.
- Use wide metal skewers for better heat distribution and easier flipping.
- Grilling over charcoal imparts authentic smoky flavor; avoid gas grills if possible.
- Adjust chili pepper quantity to your preferred spice level.