Adana Kebab

Adana Kebab
06 May 2024

Adana kebab is a type of kebab prepared with meat minced with a knife similar to a cleaver called armor. The most important feature that distinguishes Adana kebab from other kebabs is the meat used in its preparation. The main ingredients are lamb, tail fat, and red pepper flakes. If the ingredients are prepared, we can move on to the details of the homemade Adana kebab recipe.

How Many Calories in 1 Portion of Adana Kebab?

One serving of Adana kebab is approximately 360 calories. It has a high protein value.

Prep Time : 45 mins
Cook time : 25 mins
Servings : 6 People
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Adana Kebab


  • 180 grams of aged fat lamb meat
  • 1 sweet red kapia pepper
  • 2 tsp red chili powder
  • 1 tsp salt
  • 1 tomato
  • 2 green peppers
  • 1.5 centimeter wide kebab skewers
Adana Kebab


  1. Add salt to the aged lamb meat and grind it with a butcher knife.
  2. Add red pepper powder and capia peppers ground with a butcher knife and knead the mixture.
  3. Knead until the ingredients are mixed.
  4. Take pieces of the minced meat mixture large enough to fill the palm of your hand, and skewer them. Moisten your palm with water occasionally so that it does not stick to your hands. The minced meat on the skewer should be the same thickness in every part.
  5. Place tomato and pepper slices on the other skewers.
  6. Cook until the outside color turns dark, but without getting dry.
  7. Meanwhile, chop the onions to be served with it and flavor them with sumac.
  8. Place the lavash on the serving plate first, and place the cooked meat on it.
  9.  Add roasted tomatoes and peppers to the sides of the plate. Place the onion with the sumac in the space left in the middle. Enjoy your meal!
Serving Suggestions

You can serve Adana kebab with Turkish pita, stuffed meatballs, gavurda salad, and onion salad with sumac.

Expert Tips
  • When buying minced meat from the butcher, make sure that it is thick ground meat.
  • When attaching the kebabs to the skewers, pinching the ends will prevent the kebabs from falling off.
  • To make Adana kebab, you should use 300–350 grams of tail fat for 1 kilo of minced meat.
  • While cooking, taking care to ensure that the kebabs do not dry out and remain juicy will make your kebabs more delicious. 
  • You can also buy tail fat from the butcher to grease the grill. This will help the kebab cook better and add more flavor to the kebab.
  • Place a baking tray in the compartment under the grill. This way, you can collect the fat from the meat on the tray.
  •  To enrich the dish, you can arrange tomatoes, peppers, and eggplants on the grill.
  • When the meat is close to being cooked, you can put lavash on it to warm it up.
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