Where is Adana Kebap from?
Adana Kebab is a culinary pride of Turkey and originated from the city of Adana. It’s traditionally made with high-quality minced lamb and beef with fat from sheep’s tail, which is supposed to be super tender as it melts. The use of spices are super minimal and an authentic recipe would contain mild and slightly sweet red peppers called Kapia.
Watch how to make Adana Kebap
Tips for Perfect Adana Kebab:
Here are my best tips to ensure that your Adana Kebab turns out delicious:
What’s the difference between Adana Kebab and Seekh kebab:
There is a big difference in Kebab preparation in Pakistan and other South Asian countries. Pakistani food tends to lean more into spices than Middle Eastern cuisine. My Seekh kebabs are loaded with seasoning and spices. Adana Kebap just uses fresh pepper, garlic, salt, red chili and paprika. Some recipes will add a lot more spices but the absolutely authentic recipe has minimal ingredients and I tried to honor that.
Ingredients for Adana Kebab:
Now, let’s take a closer look at the ingredients you’ll need to create Adana Kebab: Lamb and beef: The recipe calls for 50% lamb and 50% beef for the best tasting Adana kebab. But you can totally just grab all beef or all lamb if you prefer. Make sure to get at least 20% fat. If you can find fat from sheep’s tail, I envy you. Red Bell Pepper or any mini sweet pepper: The authentic pepper to use for this recipe is Kapia peppers. They are mildly sweet, not spicy and shaped like a jalapeno with a tapered bottom. Kapia isn’t easily available so sub out for red bell pepper. Green Chilis for heat: Depending on your preference. Garlic: Always a must in kebabs or anything I’m cooking. Spices: Red chili flakes, paprika and salt.
How to Shape Skewers and Cook Adana Kebab:
