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Grilled Adana kebab with charred purple onions on parchment paper over wooden cutting board

Authentic Adana Kebab

Authentic Turkish Adana kebab made from hand-chopped lamb with lamb tail fat and Aleppo pepper, pressed onto flat skewers and grilled over charcoal until deeply charred and juicy.
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 42 minutes
Servings: 4 people
Course: Main Course
Cuisine: Middle Eastern, Turkish
Ingredients Equipment Method Notes

Ingredients
  

Kebab Mixture
  • 1 kg lamb shoulder or 70% lamb / 30% beef chuck
  • 150-200 g lamb tail fat or beef fat
  • 2 tsp fine salt
  • 1-1 1/2 tbsp Aleppo pepper (pul biber)
  • 1 tsp chili flakes adjust to taste
  • 1 tsp sweet paprika
  • 1/2 tsp black pepper
To Serve
  • lavash or flatbread
  • grilled tomatoes and green peppers
  • sliced red onion with sumac and parsley
  • yogurt or ayran optional

Equipment

  • Wide flat metal skewers (Adana-style)
  • Charcoal grill or gas grill
  • Sharp knife or cleaver (for hand-chopping)
  • Large mixing bowl

Method
 

  1. Hand-chop lamb and fat finely with a knife or cleaver. Texture should be slightly coarse but sticky, not a smooth paste.
  2. Add salt, Aleppo pepper, chili flakes, paprika, and black pepper. Knead aggressively by hand for 8-10 minutes until the mixture is tacky and binds together.
  3. Cover and refrigerate 2-12 hours (overnight is best). This lets fat firm up and spices integrate.
  4. Wet hands. Press cold meat mixture onto wide flat metal skewers, about 1-1.5 cm thick. Create slight finger ridges along the surface for more char.
  5. Grill over hot charcoal (not open flames). Turn every 30-60 seconds. Cook 8-12 minutes total until deeply charred with a juicy center.
  6. Slide kebab onto lavash or flatbread. Serve with grilled tomatoes, peppers, sumac onions, and yogurt. Eat immediately.

Notes

Fat ratio: 15-20% fat by weight is non-negotiable. Too lean = dry kebab. Lamb tail fat is traditional. Beef fat works as a substitute.
Kneading time: 8-10 minutes minimum. Salt extracts myosin protein that binds the meat. If meat falls off a vertical skewer, keep kneading.
Rest overnight: Cold, rested meat shapes easier and holds on the skewer better. Minimum 2 hours, overnight preferred.
Charcoal not flames: Position skewers over hot embers. Direct flames cause flare-ups and uneven cooking.