Adana Kebab: The Spicy and Smoky Delight
Named after the city of Adana, one of Turkey’s largest culinary hubs, Adana Kebab is famous for its bold spices, smoky aroma, and juicy texture. This dish dates back centuries and is considered one of Turkey’s most famous kebabs, celebrated for its rich history and unforgettable taste.
The Origins of Adana Kebab
The origins of Adana Kebab go back to the Ottoman Empire, where it was first crafted by local butchers in southeastern Turkey. The kebab gained widespread popularity due to its simple yet flavorful ingredients—fresh minced lamb, tail fat, and an expertly balanced blend of spices, including red pepper flakes, sumac, and garlic.
The city of Adana is known for its hot climate and fiery cuisine, which is why the kebab from this region has an added kick of spiciness. In fact, there are strict guidelines in Turkey about what can officially be called “Adana Kebab”, ensuring the dish retains its original flavors and techniques.
How Adana Kebab is Made?
Unlike other kebabs that use skewered chunks of meat, Adana Kebab is made from finely minced lamb, hand-chopped with a special curved knife to achieve the perfect texture. The meat is then mixed with:
- Tail fat, which gives it its signature juiciness.
- Red pepper flakes, adding a smoky heat.
- Sumac and garlic, enhancing the depth of flavor.
The mixture is molded onto flat metal skewers and grilled over an open flame, allowing the fat to melt into the meat, making it exceptionally tender and flavorful.
At RUMIS TURKISH GRILL, we prepare Adana Kebab the traditional way, using authentic recipes and grilling techniques to bring you a truly authentic Turkish experience.