History & Origin
Adana kebab is protected by geographical indication in Turkey — genuine 'Adana kebabı' can only be made in and around Adana, with specific ratios of lamb, fat and red pepper. Elsewhere, the same style is served as 'Adana usulü' — Adana-style.
Ingredients
Lamb shoulder (minced by hand with a heavy blade called 'zırh'), tail fat, red Turkish pepper flakes, salt.
Traditional Preparation
The meat is minced by hand — never in a machine — then kneaded, pressed onto flat metal skewers, and grilled over charcoal for a few minutes each side.
Regional Variations
Urfa kebab is the cousin: same technique, no chilli — milder, deeper flavour.
Pairings
Grilled tomato, grilled pepper, sumac onion, flatbread, ayran (yoghurt drink).
How It Is Served
On the skewer, with lavash bread underneath to catch the juices, and a mound of parsley-sumac onion on the side.
Did You Know
A true Adana kebab is minced by hand with a knife called 'zırh' that looks like a small scythe — the technique is protected as part of Turkey's culinary heritage.
Adana Kebab at SkaZka Bali
Hand-minced daily, grilled to order over charcoal, served with sumac onion, lavash and grilled vegetables.