Adana Kebab

Ingredients

• Lamb meat 1 kg (male)
• Tail fat 500 g (male, amount may vary depending on the fatness of the meat)
• Sweet pepper 200 g
• Hot chili powder 1 tsp
• Salt to taste

For the salad

• Onion 1 pc
• Tomato 1 pc
• Parsley 1 bunch
• Sumac 2-3 tsp
• Salt to taste

Method

1. 1.Wash the meat and make sure to dry it thoroughly.
2. 2.Chop the sweet pepper by hand and squeeze out its juice well using a paper towel.
3. 3.Mince the meat, tail fat, and pepper. Add the spices and knead the meat until it becomes sticky to the touch.
4. 4.Divide the meat mixture into portions (balls) and let it rest in the refrigerator for at least 30 minutes before skewering.
5. 5.Mold the meat mixture onto cool and dry skewers.
6. 6.Cook the kebabs over hot coals. Do not turn the skewer to the other side until one side is browned.
7. 7.For the salad, chop the onion, tomato, and parsley, then mix with sumac and salt. Serve with the kebab.

Notes

• It is necessary to use tail fat from a male lamb, as female tail fat melts too quickly and has an odor.
• If you do not dry the meat after washing, it will absorb water and won't stick to the skewer.
• Skewers must be cool and dry; if you skewer the meat under the sun, it will not stick.
• The juice of the sweet pepper can cause the meat to fall off the skewer, so it must be squeezed out well.
• When cooking Adana kebab and lula kebab, the coals should be hotter compared to other kebabs.
• Resting the meat in the fridge makes it easier to skewer and prevents it from falling apart.
• For 1 kg of beef, you can use 1 kg of tail fat (700-800 g is also fine, but more is recommended), 150-200 g of sweet pepper, salt to taste, and hot chili powder.
• For 1 kg of lamb, about 500 g of tail fat is needed, depending on the fatness of the meat. You can also mix beef and lamb.