Adana kebabı
Hand-minced lamb kebab grilled on skewers, named for the city of Adana
Adana kebabı is a Turkish dish of hand-minced lamb and tail fat, shaped onto wide iron skewers and grilled over charcoal. Named after Adana in southern Turkey, it is served hot, often with flatbread, grilled vegetables, and onion-parsley salad. It is a mainstay in Adana and Mersin, and has inspired many regional versions.
- Made from hand-minced lamb and tail fat, grilled on wide iron skewers
- Named after Adana, a city in southern Turkey
- Protected by a Controlled Designation of Origin since 2005
- Served with flatbread, grilled vegetables, and onion-parsley salad
- Central to an annual street festival in Adana
What is Adana kebabı?
Adana kebabı is a grilled meat dish from southern Turkey, made by hand-mincing lamb and mixing it with tail fat. The mixture is shaped onto wide, flat iron skewers and cooked over hot charcoal. The kebab is typically served with flatbread that soaks up the meat's juices, along with grilled tomatoes, peppers, and a salad of onions, parsley, and sumac. The meat is seasoned mainly with sweet red pepper and salt, sometimes with green capsicum or garlic. The result is a juicy, smoky kebab with a rich, savory flavor.
Where does Adana kebabı come from?
The dish takes its name from Adana, a major city in southern Turkey. Its roots are linked to both Turkish and Arab culinary traditions, with some accounts pointing to Birecik, once part of the Aleppo region, as the birthplace of this style of kebab. The modern Adana kebabı reflects Turkish tastes and was granted a Controlled Designation of Origin in 2005, which sets strict rules for its preparation and who may use the name. Over time, similar kebabs have spread across the region, but the Adana version remains distinct.
How is Adana kebabı made?
To make Adana kebabı, meat from a young male lamb is cleaned of sinew and internal fat, then cut into chunks and rested with tail fat. The next day, both are finely chopped by hand with a special cleaver called a zırh. Only red pepper and salt are added, though sometimes green pepper or garlic is allowed. The mixture is kneaded until even, then pressed onto wide, flat iron skewers. The kebabs are grilled over oak charcoal, with flatbread pressed against the meat to catch melting fat. When browned, the kebab is ready to serve.
How and when is Adana kebabı eaten?
Adana kebabı is eaten hot, either served on a plate over flatbread or wrapped as a dürüm. It is accompanied by grilled vegetables, onion-parsley-sumac salad, and sometimes meze like spicy ezme or pickled peppers. Locals often enjoy it with drinks such as ayran (a yogurt beverage) or şalgam (fermented turnip juice), and on summer evenings, rakı. The kebab is a popular choice for lunch and dinner, both in restaurants and at home, and is central to gatherings and celebrations.
Kinds of Adana kebabı
Many regional versions exist. In Adana, metrelik kebap is an extra-long version for groups. Beytî adds parsley and garlic instead of pepper. In Tarsus, only minced onion is mixed in. In Gaziantep and Aleppo, versions may include bulgur, pine nuts, or pistachios, and sometimes caul fat or walnuts for crispiness. The Iraqi Süleymâniye kebabı omits spices and is cooked at higher heat for a glazed crust. Each region adapts the basic method to local tastes and ingredients.
What Adana kebabı means
Adana kebabı is a symbol of the city and a source of local pride. Since 2010, Adana hosts an annual Kebab and Şalgam Festival, where people gather to enjoy kebab, music, and street festivities. The dish is protected by a designation of origin, and only certified vendors in Adana can use the official name. The kebab is deeply woven into daily life and celebrations, reflecting the region’s culinary heritage.
Questions people ask about Adana kebabı
What is Adana kebabı made of?
Adana kebabı is made from hand-minced lamb meat and tail fat, mixed with sweet red pepper and salt. Sometimes green pepper or garlic is added. The mixture is shaped onto wide skewers and grilled over charcoal.
Where does Adana kebabı come from?
Adana kebabı comes from Adana, a city in southern Turkey. Its style developed from Turkish and Arab culinary traditions and is now protected by a designation of origin.
How is Adana kebabı served?
It is served hot, either on a plate over flatbread or wrapped as a dürüm. It comes with grilled tomatoes and peppers, onion-parsley salad, and sometimes meze like spicy ezme or pickles.
Are there different versions of Adana kebabı?
Yes, there are many regional variations. Some add bulgur, nuts, or different herbs, and others change the spices or cooking method. The original Adana version has strict rules for its preparation.
What drinks are served with Adana kebabı?
Common drinks with Adana kebabı include ayran, a yogurt-based beverage, and şalgam, a fermented turnip drink. On summer evenings, people may also have rakı with their kebab.
Good reading and sources
The facts on this page come from the Wikipedia article "Adana kebabı", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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