Traditional Adana Kebab
Hand-minced lamb or beef skewer seasoned with dried chilies, charcoal-grilled and served in flatbread with onion and tomato salad.
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40 min
Medium
Turca / Medio Oriente
4 servings
The story behind
Kebab is much more than fast food; it is a tradition of hospitality and intense flavor. What I enjoy most about this version is the balance between the smokiness of the grilled meat and the freshness of the parsley and onion salad that accompanies it. It is a dish that feels rustic but requires professional technique to keep the meat juicy. Ideal for a dinner with friends looking for something authentic, clean, and visually appealing.
Instructions
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1Mix the minced meat with spices and knead until the mixture is homogeneous and tacky.
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2Form long cylinders around flat metal skewers.
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3Grill over high heat (preferably charcoal), turning constantly until golden brown and cooked through.
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4Lightly warm the pita bread and place the meat inside.
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5Garnish with the onion, tomato, and fresh parsley mixture before rolling and serving.
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