How Authentic ADANA KEBAB is Made - Turkey's Most Famous 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 Internet and KZbin, 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.
Full list of ingredients and instructions below in the description.
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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:
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 the threading the meat onto 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
Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: amzn.to/3utpgEa
🔪 My favorite (budget) Whetstone for Knife Sharpening: amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : amzn.to/3Ju1RXM
🧤 Food Safe Black Nitrile Gloves, Box of 100: amzn.to/3E1wId0
🍢 Flat Kebab Skewers: amzn.to/3DYZMlq
🍢 Square Kabob Skewers: amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: amzn.to/3uJLh1X
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
#adanakebab #turkishkebab #lambkebab

[@HungryManKitchen]

List of ingredients and detailed instructions in the description. Some further tips and explanations: - Important thing is not to smash or knead the meat, it has to be finely chopped and minced with a sharp knife, best with a kebab knife or mezzaluna should work as well. - Additional fat (lamb tail fat for signature flavor) should be used if using lean parts of the lamb (i.e. leg of lamb). If ribs or belly used (high fat content) additional fat is not a must. Total fat content should be around 30% to 15%. - One of the most challenging part is to form the kebabs on the shish, cold skewers and cold meat helps together with a bit of water on the hands. - A proper kebab chopped with a knife may (and should) fall off the skewers during cooking. If that happens, the kebabs can be supported with thin skewers on the bottom while cooking. - If using chili flakes (Turkish pul biber) insted of paprika powder, saturate them in 1 - 2 tsp to have a nice red color.

[@CrashIIX]

I am travelling in Adana and today I asked a guy in an Ocakbaşı how to make it. Literally the ingredients were the same as you: lamb, salt, finely chopped red pepper with juice removed, but about the pul biber i am confused. He showed me 'tatli toz biber', is the same as 'pul biber' but not spicy?

[@HungryManKitchen]

@@CrashIIX I have also used tatli toz biber which is paprika powder, but pul biber is also used to give a bit of heat, but both of them can be used.

[@77014402]

I have one question where did you get tail fat in the Netherlands? I would love to make this, it's my favourite dish in the world. Thank you!

[@HungryManKitchen]

@@77014402 Havinnuts import it from Turkey with limited stocks: havinnuts.com/urun_kategori/et-urunlerimiz/

[@77014402]

@@HungryManKitchen awesome! Thank you so much!! I'll order and make this thanks to you

[@queecas]

As a turkish kebab lover, I was about to think “some dude is going to ruin the recipe” but no, this is legit. Well done sir.

[@HungryManKitchen]

Tesekkurler🙏

[@alirezaghazavi]

my friend, i used to liev in turkey for 6 years, I'm in love with turkish food and it was so hard to find someone teach turkish cuisine in English language, I'm so glad u did it.

[@HungryManKitchen]

Thank you, so glad you found the channel!

[@goodfellazbushcraft8301]

Love Adana Kebab, summer is nearly here im so excited

[@burcerdil]

check Refika's Kitchen channel also for Turkish cuisine in English.

[@lenka2294]

This is 100% original Adana Kebap, prepared with only lamb meat, fat, red paprika salt and paprika powder. Also salad is the original one, which you get in kebap restaurants in Adana. Lovely recipe!

[@semih.u_]

I am from the home town of kebab, from Adana and I can confirm that almost everything is perfectly authentic very nice job!!!

[@HungryManKitchen]

Sagolun 🙏

[@Orhan_TOPAL]

@@HungryManKitchen this recipie is the most local and true one dude. in adana they make all same like this. but they use only a different kind of bell pepper from adana which is hotter also still red. but same ingredients salt paprika and pepper. you have to work on "nakış" :D

[@berk3575]

As a person from Adana, this is a fantastic performance. You are indeed a good kebap chef Mr Hungry Man 👏

[@HungryManKitchen]

Thank you so much 😀

[@caesar6790]

Im turkish who lives in Turkey, and Adana kebap is my favourite Turkish food all time. Even in Turkey not everybody could make Adana kebap properly, it reguires high level of mastery. U prepared it in al stages as it should be, preparing mince with the knife which we called “ zırh” is one of the key factors, using coal as energy source is the another one, so it must have be delicious. Thank u for introducing one of our unique food. And, the last thing i can say who watched your video and not tasted it yet, it is a must have to do before dying.

[@Braadslee]

The only turkish restaurant in my town that didnt make doners. Made this adana kebab and it was my favourite place for years. Severall years ago the owner died and i was sad for losing a great man, and his great kebabs. Havent had one since, but thanks to you I will so all i can say is teşekkür ederim my friend!!!

[@HungryManKitchen]

Graag gedaan my friend🙏

[@Belegthevarno]

Every story of great Adana kebap restaurant outside of Adana ends when the owner/chef dies. I had one at my city. He was keeping it cheap and feeding students. He had very small place and he was refusing sponsorship offers for opening a big restaurant. May he rest in peace.

[@billg4517]

I lived in Turkey for a year and this was one the many dishes I enjoyed. Thanks...

[@debo8514]

I had Adana kebap in Diyarbakır, Antep, and Antakya. No city does it like Adana. Now I’m hungry. Thank you.

[@doublemg23]

Very good recipe. I bought food from a turkish restaurant near my house and I fell in love so I wanted to make it at home. This recipe was better than the restaurant. Thank you my brother for sharing

[@ss5153]

I just ordered Adana Kebab from a restaurant, so delicious! 😅I need to tip more for all the work that’s put into it!

[@atahanderici]

Bir Adanalı olarak tebrik ediyorum, Adana kebabına benzemek konusunda gerçekten kusursuza yakın olmuş. Ufak bir ayrıntı vermek istiyorum, aslında gerçek Adana kebabında kapya biber olmaz, sadece toz biber konur, sonradan bazı kebapçılar etin ağırlığı artsın diye böyle bir çakallık yaptılar, yıllardır da gerçeği böyle zannediliyor, ama değil.

[@HungryManKitchen]

Haklisiniz, zaten Adana da kiyma kebabi derler.

[@Chimmerian72]

@@HungryManKitchen Aynen "Gıyma" derik biz.

[@bellissima450]

Evet, aynen. Bir de salatasına domates konduğunu görmedim, sadece soğan, sumak ve maydanoz olur. Kebabın yanına konmaz, ayrıca bir tabakta gelir. Kebabın yanına sadece ince ekmek, közde biber ve domates konur. Afiyet olsun.

[@wista25]

Came for kebab and stayed for classical music

[@tarannumf]

Perfectly done. I loved that you showed it perfectly the time to grill kebabs. As all videos show only two mins and that will not give you perfect kebabs.

[@EA-qn4hm]

Loves from Korea ❤

[@nildincler]

Cok tesekkurler❗️. Dun sizin videodan lavas yaptim, ( hatta iki kez) Bugun de Adana Kebab!!! Simdi dolabta marine icin bekletiyorum. Cok tesekkurler ustam. Elinize saglik❤

[@seckinabbas197]

Mate, thanks to you I made a proper Adana for the first time. Can't thank you enough! Keep up this delicate work please!! Looking for more videos. Thank you!

[@HungryManKitchen]

@@seckinabbas197 afiyet olsun, cok tesekkurler.

[@sametavsar699]

Great job ! Respect from Adana :)

[@hakanakdag9491]

Very well prepared. This is a meta meal in Turkey. If in the menu you cant find anything to eat, just order this kebab. You will most likely be satisfied 😋

[@overdose85]

I am from Turkey, and you did a great job. Now i will order some adana. =)

[@TaoWB]

Adana'dan selamlar 🖐 Elinize sağlık , dikkatlice ve özenilerek yapılmış bir kebap!

[@khodayehrangekaman315]

🙏 👌 🙋 That's the most beautiful video I have ever seen just so romantic way of teaching how to make Kebab🙏 thank you .

[@abdulkerimdogan6036]

wow I am suprised how accurate this is good job ❤

[@recepkose0657]

great respect from türkiye fırat chef, and thanks for representing our cuisine.

[@zeinabturky3529]

Fantastic, I adore Adana Kabab. I ate at ZUBAIR Restaurant in Istanbul. My daughter was working in Istanbul and I use to visit. Infact I love Turkiey. Glad to watch you. 🌿🌹🌿

[@ahmetcan8289]

İ am from Adana and i confirm the recipe İt looks delicious

[@dgh25]

No spices other than paprika?? Really?

[@MuhammadJaved-ew2rg]

@@dgh25 yes

[@quan7umleap]

Well done bro! Long time since I try to find a nice adana kebab recipe. This looks perfect 😋 I need to get my hands on that knife. Keep up the good work! I have a feeling that you gonna be big 👍

[@HungryManKitchen]

Thank you! There is a link to a similar knife in case you want to check online.

[@jasonmolina4855]

i am from turkey,u are doing amazing job.i give you some trick(just know kebab chiefs).left more space up and down side of the skewers when you stick the mince.because when you put the fire skewer's,up and down sides spaces turns very hot so,kebab's inside be cooked very well without burning exterior.

[@adrianabuc]

Thank you Universe you brought this woanderfull recipes to me, thank you sir, health to you and your family.

[@HungryManKitchen]

Thank you 🙏

[@turkmenaga3393]

Good job from TÜRKİYE 🇹🇷

[@HungryManKitchen]

Sagolun 🙏

[@nursultantulyakbaycats]

looks tasty, trying it out for dinner today

[@muammerhalman5400]

bro as a turk i can safely say thay that is the %100 original kebap good work

[@HungryManKitchen]

Cok sagolun 🙏

[@purpleduck3494]

Beeeeeeeeeautiful. Love from South Africa.

[@HungryManKitchen]

🙏 Thank you!

[@aaliyazuberi2235]

I tried today these Adana kebab with chicken...it was yummy.....

[@metinotje]

With chicken tail fat???? hahhahahahahah

[@SirMouselot]

Wow what a knife! thank you for sharing your wonderful knowledge with us ⭐️⭐️⭐️⭐️⭐️

[@HungryManKitchen]

Thank you, appreciated 🙂

[@alirezaghazavi]

excelentttt, so glad i could find this channel

[@HungryManKitchen]

Really happy you liked it!

[@ycv8451]

Bhai ka Javab nai......ekdum Super ❤

[@khadzak7496]

Wow ! 👌🏽👌🏽looks absolutely delicious, my favourite kebabs 😋😋😋Must go back to Turkey, this time JUST for the most delectable food.

[@M__G88-mn4rn]

You did it so well that 1 of your videos was enough for me to subscribe.

[@enesa6489]

You did well. It is crucial to mince the meat by hand which many people underestimate. Otherwise it tastes like ordinary meatballs.

[@msamisimsekli]

Well done, it is great representation of the Adana kebab

[@edaerkol7841]

Müzik ile olan uyum inanılmaz 😊

[@fiolele506]

MY FAV TURKISH DISH FROM SOMALIA❤❤

[@LexLuthor1234]

Grazie per la ricetta! 🙂

[@efehacoglu4082]

as a person from Adana I think you've done a good job of course it could be better but I think it is as close as it gets for a foreigner

[@SB-qm5wg]

That looks legit. Great vid 👍

[@YT-sw3yk]

hello I am from Adana. you did it perfect, friend 👍👏👏👏

[@willmenezes11]

Simplesmente maravilhoso 👏🏻 🇧🇷

[@scratchinpetepa]

Looks so good! Delicious 😋

[@iangoodisDMX]

Awesome music and awesome food. Amazing as always! Great one, chef! Love the kabobs

[@maronily]

Austrian Music.

[@EatwithRehan]

Wow amazing recipe yummy yummy 😋😋🤤❤️

[@silentbullet2023]

A tip: when the minced meat is ready, slap the chunk onto the counter 50 times to increase its cohesion, so that it doesn't fall off the shish while on the grill.

[@user-ve5re6rp1r]

Çok güzel usta’m süper…

[@user-re8qi8up2q]

That’s original !! Thank you 😊

[@steveraman7619]

that was excellent ADANA KEBAB keep it going

[@HungryManKitchen]

Thank you so much!!

[@saadshukri7038]

Nicely done.. I can tell right away it came out delicious!

[@HungryManKitchen]

Thank you!

[@saadshukri7038]

You have mastered the art of putting the meat on the skewers, not easy but yours came out dense and tight👍

[@oa2256]

a proper one indeed. well done chef!

[@CitizenMiche]

Yum! VIVA TURKIYE!

[@jamesreed1239]

I love kebabs😊

[@itdept6349]

Wow you are a legend 💪😍

[@anilaras2766]

Bravo great homemade 🤘🏻

[@SergiuSelegean]

I would really like to find such an original kebab in Arad, even in Pecica

[@Bishop777songsBoRNagAIn]

This looks delicious

[@om_iKram.]

Great recipe, worth a try. Thank you!

[@alirezaghazavi]

cok tesekur

[@samramasood870]

Excellent chef

[@davidbarnes241]

Made me hungry and I’ve only just eaten! Thanks for taking the time to share your method 👍

[@yo1111yogg]

The KEBAB shot at the end on the laffa looks awesome!

[@ChemicalOrbit]

Nice recipe, I would also add a youghurt sauce with some lemon and garlic

[@NaturEvents1]

Very gooood kebaaab 👌👌👌👌👌

[@Belegthevarno]

As an Adana native and kebap lover i came here to drop my sassy comments and tell everyone how wrong the recipe this. But oh boy chef did a great job this is as good as it gets. Paprika is kinda new thing at last couple decades and chef said it is optional correctly. Bread is also unique and the one in video is not identical but it is very close. It is almost impossible to find exact kebap bread outside of Adana. For salad, we chop it a little bit more. Not like tiny piece but not like half rings in the picture. Just few knife strokes after putting the salad together. Also for anyone to try making it beware that it is very hard to make meat stay on that skewer. So be ready for it and if meat falls down switch to meatballs and try again next time.

[@HungryManKitchen]

Cok tesekkurler 🙏

[@btorun]

Every gangsta until the Turkish knife comes out 😂

[@sandyharrod8831]

Excellent chef. Your skills are amazing!👏👏😍😍😛😛

[@nsbd90now]

I love the dramatic (Beethoven?) music since this is probably so astoundingly delicious.

[@bud2159]

Hack shaped as a sausage in dry flatbread^^ This is how I imagine eating in the Stone Age

[@safetime100]

Amazing, thanks

[@88Erken]

Thanks for receipt 😊

[@HungryManKitchen]

Most welcome!

[@BITTYBOY121]

Well done - Very nice Kebab ! 👍👍👍

[@Paradoxamax]

İTS BEST 👏👏👏👏👏

[@mashiurme]

this is great & looks yummy. what size knife are you using? is it 50 cm or 40 cm?

[@HungryManKitchen]

It is 50 cm.

[@iioo187]

Perfect! 👌🥳

[@hurcanbalta5974]

Cok guzel guzukuyor elinize saglik

[@calatoruldac]

Wow! Looks amaizing and appetizing! Congratulations for this video! 👍

[@HungryManKitchen]

Thank you!

[@radicalchanges7163]

Looks sooooo delicious

[@CccCcc-kq7mm]

I wonder if I can use my food processor to chop up the meat since I don't have a knife like yours ?? 🤔🤔😍😍 Looks delish 😋👍👍👍

[@breehaber4911]

“Made that too!!”🫶🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻“THUMBS WAAAAAAAAY UP!!”🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰😍🤤

[@lifetravel6963]

This guy really know what he iş doing

[@ericbozenhard2773]

Looks amazing, and absolutely doable. Thanks for the upload!

[@Natureandcooking1]

Very good🎉❤

[@scavbh01]

Great video !

[@HungryManKitchen]

Thank you!

[@calvinnichols3607]

So I think I will get rid of my meat grinder because that Kebab knife is awesome!

[@samilsimsekk]

It's 100% authentic, just a tiny note: male lamb is a must, not a preference.

[@sajidasyed5779]

Very good recipe

[@daviamorim]

The music makes it sound like we're watching Batman make kebabs.

[@SergioSoaresRibeiro]

“Don’t throw it (the juice) away, it’s great for salads” - good tip but he did cut it on the board + knife + glove with raw meat, so no, not a good tip in that case. Love he’s vids though

[@cookingwithsherry]

Another delicious dish! I love watching you prepare the meal ! Thanks for sharing

I love adana kebab. for some reason I thought there are more vegetables mixed with the meat, not just red pepper

[@muhammedguveloglu2084]

Congs from adana. Thats a pretty ideal adana kebap. You would use more lamb fat. 👍👍👍👍

[@seibei3077]

I was a kebab chef and wow dude u are rly professional.