5.0 from 3 votes
Adana Kebabı
Adana kebab (Adana kebabı), also known as kıyma kebabı, is a long skewer of ground mutton, and mutton tail fat, grilled on a charcoal barbecue.
Prep Time
1 hr
Cook Time
mins
Rest Time
1 d 2 hrs
Total Time
1 hr 20 mins
Servings: 4 people
Course:
Main Course
Cuisine:
Middle Eastern , Turkish
Ingredients
- 20 oz. boneless mutton shoulder (or lamb shoulder)
- 3 tablespoons biber salçası (sweet pepper paste)
- 1 teaspoon acı biber salçası (hot pepper paste)
- 5 oz. sheep's tail fat
- 1 onion , chopped
- 1 clove garlic , chopped
- 3 tablespoons chopped flat parsley
- salt
Equipment
- food processor
- 8 flat metal skewers
Instructions
- Leave the meat to rest for 24 hours in the refrigerator. Let the sheep tail fat also rest.
- Grind the sheep tail fat with a food processor.
- Place the cold mutton shoulder on a cutting board, and finely chop it with a knife, adding the tail fat gradually.
- Season with salt and add the biber salçası (sweet pepper paste), the acı biber salçası (hot pepper paste), onion, garlic, parsley and knead for 5 minutes.
- Cover the meat with plastic wrap and let it rest at room temperature for 2 hours by kneading it 3 or 4 times during this resting time.
- Preheat a charcoal barbecue (preferably) or an electric or gas barbecue.
- Divide the meat into 8 equal portions and thread each portion onto a flat metal skewer.
- Around the skewer, form meat rods about 6 inches (15 cm) long and 1 inch (3 cm) wide.
- Grill for 15 to 20 minutes on both sides, until the meat is elastic to the touch, flipping them often.
- Serve with rice and/or French fries, sumac red onion salad, tomato and cucumber salad with peppermint, and roasted green peppers.
Cup of Yum
Notes
- It is also possible to grill the kebab in a conventional oven under the broiler at 390 F (200°C).