Adana Kebap — Charcoal-Grilled Minced Lamb

True Adana kebap is hand-minced lamb enriched with tail fat, seasoned simply with salt and red pepper, pressed onto wide flat skewers and grilled over charcoal.

Serves 4 | Prep 35 minutes plus chilling | Cook 12 minutes

INGREDIENTS

• 700 g lamb shoulder, finely hand-minced

• 150 g lamb tail fat, finely minced

• 1½ tsp salt

• 1–2 tbsp coarsely ground red pepper flakes

• Wide flat metal skewers

TO SERVE

• Lavash

• Sumac onions with parsley

• Charred tomatoes and long green peppers

METHOD

1. Combine lamb, tail fat, salt and pepper. Knead firmly 8–10 minutes until sticky and cohesive.

2. Chill for 1 hour. With wet hands, press the meat evenly along wide skewers, making shallow ridges with your fingers.

3. Grill over hot charcoal, turning frequently, until browned, lightly charred and cooked through, about 8–12 minutes.

4. Warm lavash over the grill and use it to slide the kebap from each skewer.

5. Serve at once with sumac onions, parsley, tomatoes and peppers.

AUTHENTICITY NOTE

Traditional Adana kebap contains no onion, garlic, egg or breadcrumbs in the meat. The texture comes from skilled mincing, kneading and cold fat.