Entree: Turkey – Adana & Cukurova – Adana Kebabı (Spiced minced lamb kebab)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 1 hr

Total 1 hr 37 min

Ingredients

- 1.5 lb (680 g) ground lamb, preferably shoulder, well-chilled
- 4 oz (115 g) lamb tail fat or beef suet, finely chopped (optional, for juiciness)
- 1 medium onion, grated and excess moisture squeezed out (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) finely chopped fresh flat-leaf parsley
- 2 tsp (10 g) pul biber (Aleppo pepper flakes) or substitute mild red pepper flakes
- 1 tsp (5 g) isot or Urfa biber (optional, for smoky heat)
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) ground red pepper (adjust to taste)
- 1 tsp (5 ml) tomato paste (optional, for color)
- 2 tbsp (30 ml) cold water (to help bind)
- Neutral oil for brushing (e.g., sunflower or vegetable), 1 tbsp (15 ml)
- Flat metal skewers, soaked wooden skewers not recommended
- Lemon wedges, for serving
- Charred peppers and flatbread (lavaş), for serving

Instructions

1. Combine the grated onion (squeezed dry), garlic, parsley, pul biber, isot (if using), paprika, cumin, salt, pepper, tomato paste (if using) and 2 tbsp (30 ml) cold water in a bowl; mix to a uniform paste.
2. Add the chilled ground lamb and chopped tail fat (if using) to the spice-onion mixture. Using clean hands, knead vigorously for 6–8 minutes until the mixture becomes sticky and homogeneous; cover and refrigerate for 30–60 minutes to let flavors meld and the mixture firm up.
3. Preheat a charcoal grill to high heat (or set oven broiler to high and position rack near top). Divide the meat into 4 equal portions. With wet hands, shape each portion into a long, flat kebab around a flat metal skewer, about 10–12 inches (25–30 cm) long and 1–1.5 inches (2.5–4 cm) thick, pressing firmly so the meat adheres to the skewer.
4. Brush each kebab lightly with neutral oil. Place skewers over the hottest part of the grill. Cook 3–4 minutes per side, turning frequently to develop even char and to avoid flare-ups, total 10–12 minutes, until well-browned and cooked through but still juicy.
5. If using a broiler, arrange skewers on a rimmed sheet and broil 3–4 minutes per side, watching closely to achieve charring without drying.
6. Remove kebabs from heat and rest on skewers 2 minutes. Serve hot with charred peppers, slices of raw onion or sumac onions, torn lavaş (flatbread), and lemon wedges. Slide meat off skewers to serve if desired.