Adana Kebab (آدانا کباب) — Turkish Spicy Minced Lamb Skewers

• 700 glamb shoulder, well-chilled, cut into 2 cm cubes (choose 20–25% fat lamb for best texture)
• 150 glamb tail fat (or extra lamb fat), well-chilled (traditional for Adana; improves juiciness and binding)
• 120 gred bell pepper, seeded (grated or very finely minced)
• 100 gyellow onion, peeled (grated; squeeze lightly to remove excess juice)
• 8 ggarlic cloves, finely grated (about 2 medium cloves)
• 2 tbspAleppo pepper (pul biber) (for authentic heat and color)
• 1 tsphot red pepper flakes (isot or cayenne blend) (adjust heat by using exactly this amount for a classic spicy Adana)
• 1 tspground cumin
• 1 tspsweet paprika
• 2 tspfine sea salt (about 12 g)
• 0.5 tspground black pepper
• 20 gflat-leaf parsley leaves, finely chopped (optional but common in home versions)
• 4metal Adana-style wide skewers (2.5–3 cm wide is ideal)
• 2 tspneutral oil (grapeseed or sunflower) (to lightly wipe skewers and prevent sticking)
• 2 tspsumac (for the classic serving garnish)
• 150 gred onion, very thinly sliced
• 15 gflat-leaf parsley leaves, roughly chopped
• 1 tbsplemon juice

Instructions

1. 1

   Chill everything: the lamb, tail fat, a large bowl, and the food processor bowl or grinder parts for at least 15 minutes. Cold fat is essential so the mixture emulsifies and grips the skewer instead of turning greasy and falling apart.

2. 2

   Mince the lamb and tail fat until very fine, either by grinding through a 4–5 mm plate or pulsing in a processor in short bursts. Stop before it becomes a smooth paste; you want a fine mince with visible fat flecks for the traditional Adana bite.

3. 3

   Grate the onion and red bell pepper, then squeeze each lightly in your hands to remove excess liquid. Too much moisture steams the kebab and weakens the bind, so this small step makes shaping and grilling far more reliable.

4. 4

   Combine minced lamb and fat with the squeezed onion and pepper, garlic, Aleppo pepper, hot flakes, cumin, paprika, salt, black pepper, and parsley. Knead vigorously for 4 minutes until the mixture turns tacky and cohesive; it should cling to your palm when you turn your hand upside down.

5. 5

   Cover and refrigerate the kebab mixture for 30 minutes to firm the fat and let the salt and spices distribute evenly. This resting time also improves skewer adhesion and gives you a cleaner, more defined kebab shape.

6. 6

   Prepare the sumac onions by rubbing the sliced red onion with the salt for 30 seconds, then tossing with sumac, parsley, and lemon juice. Let it sit while you grill; the onions soften slightly and develop the signature tang that balances the spicy meat.

7. 7

   Preheat a charcoal grill to high heat with a strong ember bed, or preheat a gas grill on high for 10 minutes and then keep one zone medium-high. Clean the grate and keep a small bowl of water nearby to dampen your fingers while shaping.

8. 8

   Divide the mixture into 4 equal portions (about 250 g each) and keep them cold until shaping. Lightly wipe each skewer with 0.5 tsp oil, then press a portion onto the wide skewer and flatten to about 2 cm thick, pinching shallow ridges along the length for even cooking.

9. 9

   Grill the skewers over high heat for 10–12 minutes total, turning every 2–3 minutes so the surface browns without scorching. The kebab is done when the exterior is deeply browned and the center is just cooked through; if you have a thermometer, aim for 70°C in the thickest part.

10. 10

    Rest the kebabs for 2 minutes off the heat, then slide them off the skewers onto flatbread or a platter. Serve immediately with sumac onions and your chosen sides, because Adana is at its best when the fat is still glossy and the crust is crisp.