How Authentic ADANA KEBAB is Made - Turkey's Most Famous Kebab

Adana Kebab is a unique and possibly the most famous kebab originating from one of the most famous kebab cities in the country, Adana. Authentic Adana kebab is made with ground lamb and tail fat that are hand minced together with just salt, paprika / hot red pepper flakes and sometimes with fresh red paprika pepper giving it an intense lamb flavor.

Unlike many recipes on Internet and Youtube, the authentic Adana kebab recipe does not contain any onion, garlic or any other ingredients and thus the unique and pure lamb flavor.

It's traditionally served on a platter over flatbreads, charred peppers and tomatoes, or wrapped into lavash bread along with a simple and traditional onion salad.

Full list of ingredients and instructions below in the description.

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Ingredients:
• 500 g lamb (if possible from a male lamb - belly, ribs or top round)
• 50 - 100 g lamb tail fat (depending on the fat content of the meat)
• 1 tsp salt (about 5 g)*
• 2 tsp paprika powder (about 5 g)*
• Optional: finely chopped red paprika pepper
• Lavash or pita bread, chopped onions, tomatoes, chilies to serve
* (between 3% - 8% of the meat according to the registered recipe)

Instructions:
1. Remove the sinews and connecting tissues of the lamb and cut into smaller pieces
2. Let the meat rest in the fridge overnight and 30 min in the freezer before starting to chop
3. Depending on the fat content of the meat, add lamb tail fat by cutting into small pieces (i.e. if you are using leg of lamb instead of ribs or belly)
4. The total fat content should be between 15 – 30 %.
5. With a big cleaver or mezzaluna (use kebab knife if available), mince the meat
6. At this point, be careful not to smash the meat, just cut into smaller pieces to bring together
7. Once the meat is roughly minced, add 1 tsp salt and 2 tsp paprika
8. Optionally, chop 1 med size paprika pepper, squeeze the excess liquid and add to the mixture
9. Gently mix to combine all and chop with the knife to incorporate all ingredients
10. Divide into 120 – 150 g pieces and let the meat cool a bit in the fridge
11. Keep the skewers in the fridge to cool them down, as it helps with forming the kebabs and they will not fall down easily if both the meat mixture and the skewers are cold.
12. Wet your fingers and thread each portion onto large flat kebab skewers
Tips:
a. Keep the meat and the skewers in the freezer for 20 – 30 minutes. This way, the meat will firm up and the skewers will be cold and the threading the meat onto skewers will be easier.
b. First, thrust the skewer into the meat, and slowly push down with your fingers to evenly layer the meat on the skewer
c. Gently press with your fingers (between the thumb and middle fingers) from top to bottom to evenly distribute the meat on the skewer
d. Close the ends by sealing the meat with your fingers
e. If possible, store the skewered kebabs in a fridge while preparing the BBQ
13. Prepare the grill with charcoals and first roast the tomatoes and the chilies
14. Once the charcoal is ember and medium hot, start grilling the kebabs
15. Rotate the skewers after 30 - 60 secs, once the bottom side is slightly cooked, avoiding the meat from falling off the skewers
16. After 2 - 3minutes, once the fat starts dripping, remove the kebabs, layer between lavash bread and soak up the excess fat (avoids excessive flames and bread is flavored with the melting fat)
17. This will enhance the taste of the lavash and avoid flames on the grill
18. Once the kebabs are cooked (about 3-4 minutes per side, 6 - 8 minutes in total), transfer the kebabs onto the plate on top of the lavash bread. Rotate frequently to cook evenly and avoid the meat from falling down)
19. Serve the kebabs on a large platter together with flatbreads, onion salad, roasted tomatoes and chilies

Links to some of the ingredients and equipments I use (Affiliate links*):

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#adanakebab #turkishkebab #lambkebab

[HungryManKitchen]

List of ingredients and detailed instructions in the description. Some further tips and explanations:
- Important thing is not to smash or knead the meat, it has to be finely chopped and minced with a sharp knife, best with a kebab knife or mezzaluna should work as well.
- Additional fat (lamb tail fat for signature flavor) should be used if using lean parts of the lamb (i.e. leg of lamb). If ribs or belly used (high fat content) additional fat is not a must. Total fat content should be around 30% to 15%.
- One of the most challenging part is to form the kebabs on the shish, cold skewers and cold meat helps together with a bit of water on the hands.
- A proper kebab chopped with a knife may (and should) fall off the skewers during cooking. If that happens, the kebabs can be supported with thin skewers on the bottom while cooking.
- If using chili flakes (Turkish pul biber) insted of paprika powder, saturate them in 1 - 2 tsp to have a nice red color.

[queecas]

As a turkish kebab lover, I was about to think “some dude is going to ruin the recipe” but no, this is legit. Well done sir.

[lenka]

This is 100% original Adana Kebap, prepared with only lamb meat, fat, red paprika salt and paprika powder. Also salad is the original one, which you get in kebap restaurants in Adana. Lovely recipe!

[alirezaghazavi]

my friend, i used to liev in turkey for 6 years, I'm in love with turkish food and it was so hard to find someone teach turkish cuisine in English language, I'm so glad u did it.

[semih.u_]

I am from the home town of kebab, from Adana and I can confirm that almost everything is perfectly authentic very nice job!!!

[berk]

As a person from Adana, this is a fantastic performance. You are indeed a good kebap chef Mr Hungry Man 👏

[caesar]

Im turkish who lives in Turkey, and Adana kebap is my favourite Turkish food all time.

Even in Turkey not everybody could make Adana kebap properly, it reguires high level of mastery.

U prepared it in al stages as it should be, preparing mince with the knife which we called “ zırh” is one of the key factors, using coal as energy source is the another one, so it must have be delicious.

Thank u for introducing one of our unique food.

And, the last thing i can say who watched your video and not tasted it yet, it is a must have to do before dying.

[Braadslee]

The only turkish restaurant in my town that didnt make doners. Made this adana kebab and it was my favourite place for years. Severall years ago the owner died and i was sad for losing a great man, and his great kebabs. Havent had one since, but thanks to you I will so all i can say is teşekkür ederim my friend!!!

[billg]

I lived in Turkey for a year and this was one the many dishes I enjoyed. Thanks...

[wista]

Came for kebab and stayed for classical music

[debo]

I had Adana kebap in Diyarbakır, Antep, and Antakya. No city does it like Adana. Now I’m hungry. Thank you.

[doublemg]

Very good recipe. I bought food from a turkish restaurant near my house and I fell in love so I wanted to make it at home. This recipe was better than the restaurant. Thank you my brother for sharing

[atahanderici]

Bir Adanalı olarak tebrik ediyorum, Adana kebabına benzemek konusunda gerçekten kusursuza yakın olmuş. Ufak bir ayrıntı vermek istiyorum, aslında gerçek Adana kebabında kapya biber olmaz, sadece toz biber konur, sonradan bazı kebapçılar etin ağırlığı artsın diye böyle bir çakallık yaptılar, yıllardır da gerçeği böyle zannediliyor, ama değil.

[ss]

I just ordered Adana Kebab from a restaurant, so delicious! 😅I need to tip more for all the work that’s put into it!

[tarannumf]

Perfectly done. I loved that you showed it perfectly the time to grill kebabs. As all videos show only two mins and that will not give you perfect kebabs.

[hakanakdag]

Very well prepared. This is a meta meal in Turkey. If in the menu you cant find anything to eat, just order this kebab. You will most likely be satisfied 😋

[nildincler]

Cok tesekkurler❗️. Dun sizin videodan lavas yaptim, ( hatta iki kez) Bugun de Adana Kebab!!! Simdi dolabta marine icin bekletiyorum. Cok tesekkurler ustam. Elinize saglik❤

[overdose]

I am from Turkey, and you did a great job. Now i will order some adana. =)

[TaoWB]

Adana'dan selamlar 🖐 Elinize sağlık, dikkatlice ve özenilerek yapılmış bir kebap!

[seckinabbas]

Mate, thanks to you I made a proper Adana for the first time. Can't thank you enough! Keep up this delicate work please!! Looking for more videos. Thank you!