How Authentic ADANA KEBAB is Made - Turkey's Most Famous Kebab
Тәжірибелік нұсқаулар және стиль
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 KZread, 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
Пікірлер: 239
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
Жыл бұрын
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
Жыл бұрын
@@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
Жыл бұрын
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
Жыл бұрын
@@77014402 Havinnuts import it from Turkey with limited stocks: havinnuts.com/urun_kategori/et-urunlerimiz/
@77014402
Жыл бұрын
@@HungryManKitchen awesome! Thank you so much!! I'll order and make this thanks to you
I am from the home town of kebab, from Adana and I can confirm that almost everything is perfectly authentic very nice job!!!
@HungryManKitchen
3 ай бұрын
Sagolun 🙏
@Orhan_TOPAL
9 күн бұрын
@@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
Came for kebab and stayed for classical music
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
Жыл бұрын
Thank you, so glad you found the channel!
@goodfellazbushcraft8301
Жыл бұрын
Love Adana Kebab, summer is nearly here im so excited
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
4 ай бұрын
Tesekkurler🙏
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
Жыл бұрын
Graag gedaan my friend🙏
Loves from Korea ❤
I lived in Turkey for a year and this was one the many dishes I enjoyed. Thanks...
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
Cok tesekkurler❗️. Dun sizin videodan lavas yaptim, ( hatta iki kez) Bugun de Adana Kebab!!! Simdi dolabta marine icin bekletiyorum. Cok tesekkurler ustam. Elinize saglik❤
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.
Great recipe, worth a try. Thank you!
wow I am suprised how accurate this is good job ❤
Looks so good! Delicious 😋
You did it so well that 1 of your videos was enough for me to subscribe.
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
2 жыл бұрын
Thank you! There is a link to a similar knife in case you want to check online.
Cok guzel guzukuyor elinize saglik
cok tesekur
I just ordered Adana Kebab from a restaurant, so delicious! 😅I need to tip more for all the work that’s put into it!
That looks legit. Great vid 👍
Amazing, thanks
That’s original !! Thank you 😊
Looks sooooo delicious
Excellent chef. Your skills are amazing!👏👏😍😍😛😛
🙏 👌 🙋 That's the most beautiful video I have ever seen just so romantic way of teaching how to make Kebab🙏 thank you .
Grazie per la ricetta! 🙂
Bhai ka Javab nai......ekdum Super ❤
hello I am from Adana. you did it perfect, friend 👍👏👏👏
Excellent chef
Made me hungry and I’ve only just eaten! Thanks for taking the time to share your method 👍
Well done, it is great representation of the Adana kebab
Müzik ile olan uyum inanılmaz 😊
Wow what a knife! thank you for sharing your wonderful knowledge with us ⭐️⭐️⭐️⭐️⭐️
@HungryManKitchen
2 жыл бұрын
Thank you, appreciated 🙂
I am from Turkey, and you did a great job. Now i will order some adana. =)
a proper one indeed. well done chef!
Thanks for receipt 😊
@HungryManKitchen
2 жыл бұрын
Most welcome!
Wow! Looks amaizing and appetizing! Congratulations for this video! 👍
@HungryManKitchen
2 жыл бұрын
Thank you!
excelentttt, so glad i could find this channel
@HungryManKitchen
Жыл бұрын
Really happy you liked it!
Very good recipe
Wow amazing recipe yummy yummy 😋😋🤤❤️
Simplesmente maravilhoso 👏🏻 🇧🇷
Yummmmy delicious recipe 😋
Good job from TÜRKİYE 🇹🇷
@HungryManKitchen
Жыл бұрын
Sagolun 🙏
Perfect! 👌🥳
Nicely done.. I can tell right away it came out delicious!
@HungryManKitchen
2 жыл бұрын
Thank you!
@saadshukri7038
2 жыл бұрын
You have mastered the art of putting the meat on the skewers, not easy but yours came out dense and tight👍
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
Жыл бұрын
Haklisiniz, zaten Adana da kiyma kebabi derler.
Beeeeeeeeeautiful. Love from South Africa.
@HungryManKitchen
2 жыл бұрын
🙏 Thank you!
Bravo great homemade 🤘🏻
I love the dramatic (Beethoven?) music since this is probably so astoundingly delicious.
I love kebabs😊
Thank you for sharing. Is there an alternative you can recommend for sumac? Thank you!
MY FAV TURKISH DISH FROM SOMALIA❤❤
ما شاء الله
Awesome music and awesome food. Amazing as always! Great one, chef! Love the kabobs
@maronily
Жыл бұрын
Austrian Music.
Looks amazing, and absolutely doable. Thanks for the upload!
Very good
Thank you Universe you brought this woanderfull recipes to me, thank you sir, health to you and your family.
@HungryManKitchen
2 жыл бұрын
Thank you 🙏
Another delicious dish! I love watching you prepare the meal ! Thanks for sharing
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!
Hack shaped as a sausage in dry flatbread^^ This is how I imagine eating in the Stone Age
Great video !
@HungryManKitchen
Жыл бұрын
Thank you!
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.
İTS BEST 👏👏👏👏👏
Well done - Very nice Kebab ! 👍👍👍
Wow
Very good🎉❤
Σούπερ!!!!!!
God that looks so good
Wow nice 👍👍
@HungryManKitchen
2 жыл бұрын
Thank you!
İ am from Adana and i confirm the recipe İt looks delicious
@dgh25
Жыл бұрын
No spices other than paprika?? Really?
@MuhammadJaved-ew2rg
4 ай бұрын
@@dgh25 yes
that was excellent ADANA KEBAB keep it going
@HungryManKitchen
Жыл бұрын
Thank you so much!!
bravo.... 9
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. 🌿🌹🌿
This guy really know what he iş doing
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 😋👍👍👍
this is great & looks yummy. what size knife are you using? is it 50 cm or 40 cm?
@HungryManKitchen
2 ай бұрын
It is 50 cm.
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.
Parabéns pela criatividade. Brasil
@HungryManKitchen
2 жыл бұрын
Obrigada! 🙂
I would really like to find such an original kebab in Arad, even in Pecica
Nice recipe, I would also add a youghurt sauce with some lemon and garlic
The KEBAB shot at the end on the laffa looks awesome!
So I think I will get rid of my meat grinder because that Kebab knife is awesome!
Every gangsta until the Turkish knife comes out 😂
“Made that too!!”🫶🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻“THUMBS WAAAAAAAAY UP!!”🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰😍🤤
😋😋😋
Liked and subscribed!!!Usta böyle devam edersen takinda 💯 K ulaşırsın
@HungryManKitchen
Жыл бұрын
Cok tesekkurler!
Hi can you show us how to make donar kebab please thanks.
I really love the recipe, but I have no grill. What do you recommend to use instead?
@HungryManKitchen
Жыл бұрын
Broiler / oven grill will also work, but if you have a cast iron skillet or grill pan that would be better.
@sandyvankomen2629
Жыл бұрын
@@HungryManKitchen thank you so much. I will try this out.
Congs from adana. Thats a pretty ideal adana kebap. You would use more lamb fat. 👍👍👍👍
Music like hes cooking in a war zone. Damn
What is this bread, and where can I find it? Looks amazing btw!
@HungryManKitchen
2 жыл бұрын
It's a kind of lavash bread, similar but larger version of this recipe: kzread.info/dash/bejne/hoKIm66Pc7DVgJs.html I will soon post a recipe for this exact bread as well!
@Strelok473
2 жыл бұрын
@@HungryManKitchen Thanks!
I was a kebab chef and wow dude u are rly professional.
I love adana kebab. for some reason I thought there are more vegetables mixed with the meat, not just red pepper
Harikasınız hocam. Orijinalinde 1 yaş kuzu olacak galiba. Bir de şişler buzlukta bekleyecek yanılmıyorsam değil mi?
@HungryManKitchen
2 жыл бұрын
Aynen, 1 yas civarı "erkek" kuzu (genc koyun) olacak. Sisler buzdolabı ve buzlukta soguk tutulursa, et şişe daha rahat saplanıyor.
Is it legal to play nutcracker in the background? Does KZread allowe, is there no copyright?
What is that green pepper you serve at end?
@HungryManKitchen
Жыл бұрын
It is a mild green pepper, similar to padron peppers.
Abi hollanda da satır ve şişi nerden buldun ya efso video olmuş :D
@HungryManKitchen
2 жыл бұрын
Şişi bulmak kolay da, zırhı Turkiye den getirmistim :)
@Metovski
2 жыл бұрын
@@HungryManKitchen Efsanesin hocam severek izliyorum başarılar :)
@HungryManKitchen
2 жыл бұрын
@@Metovski tesekkur ederim, sagolasin 🙏
Hi, Can this be achieved in the oven?
@HungryManKitchen
Жыл бұрын
Yes but flavor and texture will be different.
@shukriyaaroos7050
Жыл бұрын
@@HungryManKitchen alright,thank you
Ramo brought me here
Its a nice try dude well done !Let me give you an advice: Next time add some lamb brisket which gives more crispness and holds the juices evenly.
@HungryManKitchen
Жыл бұрын
Thank you! Yes, I actually used kuzu boşluk which is I believe same cut as lamb brisket / belly / breast.