Hot Adana Kebab

Adana kebabı


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

From Adana in the south of Turkey, this never fails to live up to its reputation for being the hottest of the Turkish kebabs. Spiced primarily with hot kırmızı biber, it is grilled in one long piece as the sheath to the sword on which it is cooked. When presented at the table, the sword is ceremoniously pulled out of its sheath, which is then divided up.


  • 1 lb/450 g minced beef (or beef and lamb mixed)
  • 2 teaspoons köfte spice mix
  • 2 teaspoons kırmızı biber
  • 1 egg white
  • salt
  • 2 long kebab swords


  • Preheat the charcoal grill or barbecue
  • Pound and knead the meat with the spices in a bowl. Pick it up and slap it down into the bowl. Add the egg white and a little salt, and continue to knead until the mixture resembles a dough more than minced meat.
  • Wipe the kebab swords with oil. Divide the meat mixture in two and roll into two thick sausage shapes. Push a sword through the middle of one, lengthways, and squeeze the mixture up and down the sword, spreading it evenly. Repeat with the other. Make sure the meat is firmly attached to the swords. Grill the kebabs for 3-4 minutes so that they are just cooked.
  • Serve immediately with yogurt.