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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

    Cup of Yum
  1. Leave the meat to rest for 24 hours in the refrigerator. Let the sheep tail fat also rest.
  2. Grind the sheep tail fat with a food processor.
  3. Place the cold mutton shoulder on a cutting board, and finely chop it with a knife, adding the tail fat gradually.
  4. 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.
  5. 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.
  6. Preheat a charcoal barbecue (preferably) or an electric or gas barbecue.
  7. Divide the meat into 8 equal portions and thread each portion onto a flat metal skewer.
  8. Around the skewer, form meat rods about 6 inches (15 cm) long and 1 inch (3 cm) wide.
  9. Grill for 15 to 20 minutes on both sides, until the meat is elastic to the touch, flipping them often.
  10. Serve with rice and/or French fries, sumac red onion salad, tomato and cucumber salad with peppermint, and roasted green peppers.

Notes

  • It is also possible to grill the kebab in a conventional oven under the broiler at 390 F (200°C).