How to make Adana Kebap

Why cooks start here

Adana Kebap is cooked the way Adana street grills cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a turkish family cook actually puts it on the table.

Adana Kebap hails from the city of Adana in southern Turkey, where it is a staple of street-side grills and bustling markets. This robust dish, ideal for casual gatherings or shared family meals, captures the essence of Turkish culinary tradition with its generous use of spices and rich, fatty lamb. It is a beloved choice for both everyday dinners and festive occasions, showcasing the vibrant flavors of the region. The kebap is a symphony of bold and earthy flavors, with fatty lamb seasoned with red pepper paste, cumin, and pul biber, all coming together on long metal skewers. It should be succulent and slightly spicy, with a hint of smokiness from the grill. Serve it on warm flatbread with sumac-dusted onions, allowing each bite to deliver a satisfying balance of heat and savory depth.