Adana Kebab
Hand-minced spicy lamb kebab with tail fat, red pepper flakes, and sumac, grilled on wide flat skewers.
Why It Works
Hand-mincing (not grinding) gives the meat a coarser texture with better char. Lamb tail fat melts into the kebab during grilling, basting it from within.
Key Ingredients
Similar Recipes (Ground Meat Kebab)
More Turkish Recipes
Sliced döner over pita with tomato sauce, yogurt, and browned butter.
Spicy hand-minced lamb on flat skewers, grilled over charcoal.
Layers of phyllo, nuts, and syrup — the queen of Middle Eastern sweets.
Thinly sliced doner lamb served over pide bread with tomato sauce, brown butter, and yogurt.
Tiny dumplings filled with spiced lamb, boiled and served with garlic yogurt and red pepper butter.
Layers of paper-thin phyllo brushed with butter, filled with pistachios, baked crisp and soaked in sugar syrup.