🇹🇷 Turkey recipe
Adana Kebab
Named after the southern city of Adana, this legendary kebab is made from hand-minced lamb tail fat and lean lamb, seasoned with Aleppo pepper and molded onto wide flat skewers. Grilled over smoldering charcoal, the kebab develops a smoky crust while remaining juicy inside. It is traditionally served on lavash bread with charred peppers, fresh onion salad with sumac, and grilled tomatoes.
Prep30 mins
Cook10 mins
Serves4
Difficultymedium
Ingredients
- 600g boneless lamb shoulder, hand-minced or coarsely ground
- 100g lamb tail fat, finely minced (or substitute beef suet)
- 1 medium onion, very finely grated and squeezed dry
- 2 tbsp Aleppo pepper flakes (pul biber)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 4 lavash or thin flatbreads
- 2 medium tomatoes, halved
- 4 long green peppers (sivri biber)
- 1 large red onion, sliced into rings
- 1 tbsp sumac (for onion salad)
- Fresh flat-leaf parsley for garnish
- Lemon wedges for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 360
- Protein
- 21 g
- Carbs
- 2 g
- Fat
- 29 g
