Adana Kebab

Adana, a sizzling city in southern Turkey, gave this kebab its name, and locals treat it with the seriousness of a national treasure. The authentic version is hand-chopped lamb kneaded with tail fat and plenty of hot pepper, pressed onto wide flat skewers and grilled over charcoal. This home version keeps the spirit: coarsely ground lamb, warm spice, and a blistered, smoky crust that is pure summer grill night. Every butcher shop in Adana has its own spice blend, and arguments about the right pepper are part of the fun.

Charcoal smoke and a serious kick

The kebab is coarse and juicy, with a heat that builds rather than burns, balanced by the tart pop of sumac-dressed onions and charred tomatoes. Wide flat skewers give it its signature ribbon of deep, smoky char while the center stays tender. Eat it wrapped in warm flatbread with a squeeze of lemon and a spoonful of cold yogurt to cool things down. Serve it the Adana way: flatbread on the bottom, kebab on top, grilled tomato and pepper alongside, and a heap of parsley and sumac onion salad.

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