Equipment
* optional
Ingredients
Kebab Mixture
- 800 g fatty lamb mince
- 1 red bell pepper, very finely minced
- 15 g pul biber
- 10 g kosher salt
Nutrition (per serving)
Method
Finely mince the red bell pepper. Transfer the minced pepper to a fine mesh sieve or wrap it in a clean kitchen towel, and squeeze vigorously to extract and discard as much liquid as possible.
In a large mixing bowl, combine the lamb mince, drained red pepper, pul biber, and kosher salt. Knead the mixture vigorously for 5 to 8 minutes until it becomes tacky, cohesive, and develops visible protein strands.
Cover the mixing bowl tightly and refrigerate the meat mixture for at least 1 hour.
Preheat a charcoal grill or gas grill to high heat, aiming for 250°C / 480°F.
Divide the chilled meat into 4 equal portions. With wet hands, mold each portion around a wide flat metal skewer. Use your thumb and forefinger to press the meat into an elongated shape with slight horizontal indentations along the length.
Grill the skewers over direct high heat for 8 to 12 minutes. Turn them frequently, every 1 to 2 minutes, to ensure even cooking and to prevent rendering fat from causing massive flare-ups. Cook until deeply browned and the internal temperature reaches a safe 74°C / 165°F.
Remove the kebabs from the grill and let them rest for 3 to 5 minutes before carefully sliding the meat off the skewers to serve.
Chef's Notes
- Traditional Adana kebab is hand-minced using a heavy, curved armor-like knife called a zirh, which preserves the texture of the meat and fat far better than machine grinding. If using a butcher, ask for a coarse double grind.
- The moisture content of the red bell pepper is the absolute enemy of a cohesive kebab. Squeezing the minced pepper until completely dry is non-negotiable for skewer stability.
- Frequent turning on the grill is an essential technique. It prevents the melting fat from dripping entirely into the fire, instead allowing it to roll around and continuously baste the meat as it rotates.
- For the most authentic experience, slide the cooked meat off the skewer using a warm piece of lavash or flatbread, which then serves as a delicious vessel that absorbs the highly flavorful juices.
Storage
Refrigerator: 3 days — Store cooked kebabs in an airtight container.
Freezer: 1 month — Freeze cooked kebabs or formed raw skewers tightly wrapped.
Reheating: Reheat gently in a 150°C/300°F oven wrapped in foil until warmed through, or briefly on a hot grill.
