Adana Kebab

Adana kebab is a type of kebab protected under geographical indication registration from Adana in Türkiye. It is prepared with minced meat, tail fat, pepper paste, and various spices. The mixture is carefully threaded onto thin long skewers and cooked over wood charcoal. It is typically served with lavaş bread, sumaklı onion, tomatoes, and green peppers, accompanied by service. Adana kebab is renowned for the skill of its masters, the flavor of the meat, and its distinctive cooking technique.

Preparation

The meat used for the kebab must come from sheep at least one year old that have grazed on highland pastures. The meat must be cleaned of fat, tendons, veins, and membranes, and the tail fat must be purified. The rested meat and tail fat are minced together using a two-handed tool known as a ‘zırh’. Bitter pepper and salt are added and the mixture is kneaded thoroughly. The homogenized meat is minced again using the zırh. The prepared meat is then evenly spread onto bottle skewers that are dipped in water to prevent sticking. Even distribution of the meat along the skewer and sufficient use of tail fat are essential for proper cooking. One portion of meat weighs 180 grams.

Cooking

The prepared skewers are turned frequently over a low flame of charcoal made from holm oak. It is crucial that the meat does not fall off the skewer. During cooking, the dripping fat is absorbed by the pide bread and prevented from falling into the fire. The meat turns from red to brown and is then ready to serve.

Serving

Adana kebab is known for being served with a variety of accompaniments and side dishes. It is presented on serving plates alongside onions and tomatoes grilled with the meat, and fatty pide bread, as well as onion salad, ezme salad, shepherd salad, fresh herbs, turnip and lemon. It can also be wrapped in pide bread with a portion of parsley and onion salad to form a dürüm.