🇹🇷 How to Make Adana Kebab

Craving Adana Kebab? On FoodNeverComes the food never actually comes — so here's how to make real Adana Kebab at home, in about 35 min + chilling, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 600g lamb mince, 20% fat — lean will not hold together
• 1 red pepper, very finely chopped
• 2 tsp Turkish red pepper flakes (pul biber)
• 1 tsp cumin
• 3 cloves garlic, crushed
• salt
• flatbread, sumac onions and grilled tomatoes to serve

👩‍🍳 Method

1. Knead the mince with everything else for a full 5 minutes. It should turn slightly sticky and paste-like — that stickiness is what stops it falling off the skewer.
2. Chill the mixture 1 hr. Cold mince is far easier to shape.
3. Wet your hands and mould the mince onto wide flat skewers in a long, even sausage, pressing ridges in with your fingers.
4. Grill over high, direct heat — charcoal if you have it — 4 min a side. Do not move them until the first side releases cleanly.
5. Rest on the flatbread so the bread soaks up the fat. That bread is half the dish.
6. Sumac-dressed onions and a blistered tomato alongside.