Ingredients
- 1kg ground lamb (preferably shoulder, 20% fat content)
- 100g lamb tail fat, finely minced
- 2 large onions, grated and water squeezed out
- 4 cloves garlic, minced
- 2 tablespoons red pepper flakes
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 2 teaspoons salt
- Flatbread (lavash), grilled tomatoes and peppers for serving
Instructions
- Prepare the Meat: In a large bowl, combine ground lamb, tail fat, grated onion, garlic, and all spices. Knead the mixture for 10-15 minutes until it becomes sticky and paste-like.
- Rest: Cover and refrigerate for at least 2 hours, or overnight for best results.
- Shape: Wet your hands and take a handful of meat mixture. Form it around flat metal skewers in a long, tight cylinder shape.
- Grill: Cook over hot charcoal, turning frequently until nicely charred on the outside and cooked through (about 10-12 minutes).
- Serve: Slide off skewers onto flatbread. Serve with grilled vegetables, onion-parsley salad, and sumac.
Tips
The key to perfect Adana Kebap is the fat content - don't use lean meat. Kneading develops the texture, making the kebab hold together on the skewer.