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Authentic Turkish Adana Kebap (Hand-Minced Spicy Lamb Skewers on Wide Iron Blades)
Adana's legendary culinary icon: lamb meat and tail fat hand-minced with a two-handled curved cleaver (zırh), kneaded solely with sweet red peppers, hot chili flakes, and salt, molded onto wide flat skewers and fire-grilled.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
servings
4
- Lamb shoulder and breast with ample natural fat700 g
- Sweet red kapia pepper, hand-minced and squeezed dry1 pc
- Turkish hot pepper flakes (pul biber)1 tbsp
- Coarse salt1 tsp
- Warm lavash flatbreads4 pc
Preparation Steps
1
Hand-mince lamb finely with a cleaver. Add squeezed red pepper, hot chili flakes, and salt. Knead vigorously for 10 minutes until meat develops a sticky protein emulsion. Chill for 1 hour.
60 min timer
2
With hands dipped in warm water, take a fistful of chilled meat and press firmly onto the wide flat skewer, indenting with fingers to form the signature wavy rib pattern.
8 min timer
3
Grill skewers over high heat for 6-8 minutes, turning frequently to prevent dripping. Press lavash flatbread over the sizzling kebap to absorb delicious juices, slide meat off skewer onto bread, and serve with sumac onion salad.
8 min timer
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Nutrition Facts
per servingCalories
490
Protein
36g
Carbohydrates
28g
Fat
26g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
