Turkish Adana Kebab


Preparation info
  • Serves


    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

I had a very talented Turkish chef in my restaurant in Cyprus for a while, who used to make the most amazing Adana kebabs, and this is his recipe, with a few substitutions for ingredients that are hard to obtain, such as tail fat from a male lamb. This is still an authentic recipe and after all the chopping and measuring, it’s just a matter of mixing all the ingredients together and shaping and moulding them into a skewer. If you make the mixture the night before you need to use it, the fla