Adana kebabı

Adana kebabı
Adana kebabı in its hometown, comprising only male lamb meat, red bell peppers and tail fat hand minced together. Served with charred peppers and tomatoes, an onion-sumac-parsley salad, and lavaş.
Alternative namesAcılı kıyma kebabı
CourseMain dish, with salad (onion, leaves and spice)
Place of originTurkey
Region or stateAdana-Mersin
Created byUnknown
Serving temperatureHot
Main ingredientsHand-minced lamb and tail fat

Adana kebap (Turkish: Adana kebabı) or Adana kebab is a dish that consists of long, hand-minced meat, mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The kebab is named after Adana, the fifth-largest city of Turkey, and was originally known as the kıyma kebabı (lit: minced meat kebab) or kıyma in Adana-Mersin and the southeastern provinces of Turkey.

Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria.

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