🍢 Adana kebab

Name: Adana kebab
Total time: 60 min
Yield: 4
Cuisine: Turkey · Adana
Ingredients: 800 g lamb, ideally shoulder, minced coarsely; 100 g lamb tail fat, finely chopped; 2 tsp red pepper flakes, plus 1 red pepper, finely chopped; Salt; 2 onions, thinly sliced; 2 tsp sumac and a handful of parsley; Tomatoes and green peppers for grilling

Origin: Turkey · Adana

420kcal

per serving · 200 g

210kcal

per 100 g

36 gProtein18 g / 100 g

28 gFat14 g / 100 g

6 gCarbs3 g / 100 g

Adana kebab is minced lamb mixed with lamb tail fat, red pepper flakes and salt, pressed by hand onto wide flat skewers and grilled over charcoal. The fat keeps it very juicy and the red pepper gives it a steady heat. It is served with grilled tomatoes and peppers, sliced onion tossed with sumac and parsley, and usually thin flatbread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein18 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: lamb, lamb tail fat

Not veganbecause of: lamb, lamb tail fat

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lamblamb tail fatred bell peppersumaconion

Recipe

4 servings60 min

Ingredients

800 g lamb, ideally shoulder, minced coarsely
100 g lamb tail fat, finely chopped
2 tsp red pepper flakes, plus 1 red pepper, finely chopped
Salt
2 onions, thinly sliced
2 tsp sumac and a handful of parsley
Tomatoes and green peppers for grilling

Method

Knead the lamb, tail fat, red pepper flakes, chopped pepper and salt together for 5 minutes until sticky; chill for 1 hour.
Divide into 8 portions and press each one around a wide flat skewer into a long, flat kebab.
Grill over hot charcoal for 8–10 minutes, turning often, until browned and just cooked through.
Grill the tomatoes and peppers alongside.
Toss the onion with sumac, parsley and salt and serve with the kebabs.

How to make it lighter

Ask for lean minced lamb and less tail fat — the fat is where most of the calories are.
Make the sumac onion salad and grilled vegetables the main side instead of rice.
One skewer of about 150 g is a satisfying portion with a big salad.

History

The kebab is named after the city of Adana in southern Turkey, where it is a local speciality made by skilled kebab masters who chop the meat with a large curved knife. Adana kebab has a registered geographical indication in Turkey that sets out its ingredients, and it is served in kebab houses across the country.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →