The Adana kebab is one of the classics of Turkish grill cuisine: spicy minced meat on a flat skewer, grilled over high heat. Alongside döner, it makes a perfect addition to your menu. Here is how to get it right.
The meat
Traditionally, minced lamb or beef (or a mix) with some fat content is used – that is what makes it juicy. The meat should be worked while well chilled.
The seasoning
Classically seasoned with paprika (sweet and hot), cumin, garlic, salt and pepper. Some add finely chopped peppers or onions. As with the döner marinade, the rule applies: the seasoning makes the difference.
Shaping on the skewer
The seasoned mince is pressed firmly around flat metal skewers – evenly and compactly, so it holds together while grilling.
Grilling it right
Adana needs high, even heat. A professional commercial grill (gas or charcoal) delivers the perfect result: crisp on the outside, juicy on the inside. Turn the skewer evenly.
Conclusion: With good meat, the right seasoning and a powerful grill, your Adana kebab becomes a bestseller. MAVI supplies suitable grills direct from the manufacturer.
