Adana kebab

I just cant seem to get into my blogs since returning from Turkey and i am also missing the food. I cant believe i put on half a stone this time. Usually i am pretty good and dont put on weight but i dont know what happened this time 😦

I am missing the Adana kebab but i havent had time to make any so the picture and recipie is shared from the following website as its exactly the same as i would make it.    Adana kebab, named after the fifth largest city in Turkey, is a very simple and tasty kebab.  Serve with an onion salad and rice pilav for a delicious meal.


  • 1 lb lean  ground lamb
  • 50 g fat from lamb tail, finely chopped
  • 1 tsp crushed red pepper
  • ½ tsp black pepper
  • ½ tsp cumin 1 tsp salt to taste Skewers or chop sticks
  • 2 shallots finely chopped (optional)
  • Leave some crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.


Mix all the ingredients with your hands.

Grab a fist size mixture and skewer it.

Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture.

Optionally refrigerate the skewered Adana Kebab overnight to get a better flavor.

Cook on a grill or oven.

You can grill some vegetables as well on the side and serve with warm pita bread and side salad.


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Filed under Main Dishes, Turkish

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