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Adana Kebab


1 lb lean Nema ground lamb
50 gr fat from lamb tail, finely chopped
1 tsp crushed red pepper
½ tsp black pepper
½ tsp cumin
1 tsp salt to taste
Skewers or chop sticks

Leave some crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.

Mix all the ingredients with your hands.

Grab a fist size mixture and skewer it.

Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture.

Optionally refrigerate the skewered Adana Kebab overnight to get a better flavor.

Cook on a grill or oven.

You can grill some vegetables as well on the side and serve with warm pita bread and side salad.