Authentic Turkish Adana Kebab

• •1.5 lb ground lamb, high fat content (25-30%)
• •0.3 lb lamb tail fat, finely minced (optional, for extra authenticity)
• •1 large red bell pepper (preferably Kapia pepper), finely minced and squeezed dry
• •0.5 large green bell pepper, finely minced and squeezed dry
• •0.5 medium red onion, finely minced and squeezed dry
• •2 garlic cloves, minced
• •2 tablespoon fresh parsley, finely chopped
• •2 tablespoon Pul Biber (Turkish chili flakes)
• •1 teaspoon ground cumin
• •0.5 teaspoon black pepper, freshly ground
• •1.5 teaspoon salt

Instructions

1. 1

   If using whole lamb meat and tail fat, traditionally, it should be finely minced with a very sharp, large knife (zırh bıçağı) until it has a paste-like consistency, but still retains some texture. For home cooks, process the lamb (and lamb tail fat, if using) in a food processor in short pulses until it's very finely ground but not puréed.

2. 2

   In a large mixing bowl, combine the finely processed lamb (and lamb tail fat), minced red bell pepper, green bell pepper, red onion, garlic, and parsley. Ensure all vegetables are squeezed of excess moisture to prevent a watery kebab mixture.

3. 3

   Add the Pul Biber, ground cumin, black pepper, and salt to the mixture. Mix thoroughly with your hands, kneading vigorously for at least 5-7 minutes. This kneading is crucial to bind the meat and fat, developing the protein structure so the kebab adheres to the skewer and achieves the correct texture.

4. 4

   Cover the bowl and refrigerate the kebab mixture for at least 1-2 hours, or preferably overnight. Chilling helps the fat solidify and the flavors meld, making it easier to form onto skewers.

5. 5

   Preheat your grill to medium-high heat (or preheat broiler with a rack 6-8 inches from the heat source). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Ideally, use wide, flat metal skewers.

6. 6

   Divide the chilled kebab mixture into 8 equal portions. Take one portion and firmly press and spread it evenly around a wide metal skewer, forming a long, flat, oval shape about 6-8 inches long and 1-inch thick. Use wet hands to prevent sticking and ensure the meat is tightly packed around the skewer.

7. 7

   Place the formed kebabs on the preheated grill. Grill for 3-4 minutes per side, rotating frequently, until nicely charred on the outside and cooked through. If broiling, place on a foil-lined baking sheet and broil for 4-5 minutes per side, turning once.

8. 8

   Once cooked, remove the kebabs from the grill/broiler and let them rest for a few minutes before serving. Traditionally, Adana Kebab is served with fresh lavash bread, sumac-dusted red onions, grilled tomatoes and peppers, and a sprinkle of fresh parsley.

Chef's Tips

• 💡The fat content is key for juicy Adana Kebab. Don't be afraid of high-fat lamb; it renders beautifully and keeps the kebab moist.
• 💡Thorough kneading develops the protein in the meat, which helps the kebab bind to the skewer and prevents it from falling apart during cooking. This step cannot be skipped!
• 💡Chilling the meat mixture is essential. It firms up the fat, making the mixture easier to handle and shape onto the skewers.
• 💡Wide, flat metal skewers are highly recommended. They conduct heat into the meat from the inside and prevent the kebab from spinning or falling off.
• 💡Do not overcook the kebabs; they should remain juicy. A slight char on the outside adds great flavor.
• 💡Serve immediately with traditional accompaniments like warm lavash, a simple salad of finely sliced red onion with sumac and parsley, and grilled tomatoes and green peppers.