Authentic Turkish Adana Kebab

Adana Kebab is a unique and possibly the most famous kebab originating from one of the most famous kebab cities in the country, Adana. Authentic Adana kebab is made with ground lamb and tail fat that are hand minced together with just salt, paprika / hot red pepper flakes, and sometimes with fresh red paprika pepper giving it an intense lamb flavor.

Unlike many recipes on the Internet and Youtube, the authentic Adana kebab recipe does not contain any onion, garlic or any other ingredients, and thus the unique and pure lamb flavor. It's traditionally served on a platter over flatbreads, charred peppers, and tomatoes, or wrapped into lavash bread along with a simple and traditional onion salad. The full list of ingredients and instructions are below...

Ingredients:

• • 500 g lamb (if possible from a male lamb - belly, ribs or top round)
• • 50 - 100 g lamb tail fat (depending on the fat content of the meat)
• • 1 tsp salt (about 5 g)*
• • 2 tsp paprika powder (about 5 g)*
• • Optional: finely chopped red paprika pepper
• • Lavash or pita bread, chopped onions, tomatoes, chilies to serve
• • (between 3% - 8% of the meat according to the registered recipe)

Instructions:

• 1. Remove the sinews and connecting tissues of the lamb and cut into smaller pieces
  
• 2. Let the meat rest in the fridge overnight and 30 min in the freezer before starting to chop
• 3. Depending on the fat content of the meat, add lamb tail fat by cutting into small pieces (i.e. if you are using leg of lamb instead of ribs or belly)
• 4. The total fat content should be between 15 – 30 %.
• 5. With a big cleaver or mezzaluna (use kebab knife if available), mince the meat
• 6. At this point, be careful not to smash the meat, just cut into smaller pieces to bring together
• 7. Once the meat is roughly minced, add 1 tsp salt and 2 tsp paprika
• 8. Optionally, chop 1 med size paprika pepper, squeeze the excess liquid and add to the mixture
• 9. Gently mix to combine all and chop with the knife to incorporate all ingredients
• 10. Divide into 120 – 150 g pieces and let the meat cool a bit in the fridge
• 11. Keep the skewers in the fridge to cool them down, as it helps with forming the kebabs and they will not fall down easily if both the meat mixture and the skewers are cold.
• 12. Wet your fingers and thread each portion onto large flat kebab skewers Tips:
• Tips:
  
  A. Keep the meat and the skewers in the freezer for 20 – 30 minutes. This way, the meat will firm up and the skewers will be cold and threading the meat onto the skewers will be easier.
  B. First, thrust the skewer into the meat, and slowly push down with your fingers to evenly layer the meat on the skewer
  C. Gently press with your fingers (between the thumb and middle fingers) from top to bottom to evenly distribute the meat on the skewer
  D. Close the ends by sealing the meat with your fingers
  E. If possible, store the skewered kebabs in a fridge while preparing the BBQ
• 13. Prepare the grill with charcoals and first roast the tomatoes and the chilies
• 14. Once the charcoal is ember and medium hot, start grilling the kebabs
• 15. Rotate the skewers after 30 - 60 secs, once the bottom side is slightly cooked, avoiding the meat from falling off the skewers
• 16. After 2 - 3minutes, once the fat starts dripping, remove the kebabs, layer between lavash bread and soak up the excess fat (avoids excessive flames and bread is flavored with the melting fat)
• 17. This will enhance the taste of the lavash and avoid flames on the grill
• 18. Once the kebabs are cooked (about 3-4 minutes per side, 6 - 8 minutes in total), transfer the kebabs onto the plate on top of the lavash bread. Rotate frequently to cook evenly and avoid the meat from falling down)
• 19. Serve the kebabs on a large platter together with flatbreads, onion salad, roasted tomatoes and chilies