🔥🍢 Juicy, fire-grilled Turkish Adana kebab packed with bold spices, served hot with soft flatbread for the ultimate smoky, street-style feast straight from Turkey’s heart💕

🔥🍢 Turkish Adana Kebab with Flatbread

Smoky, Spicy & Authentically Turkish💥🧡

Bold spices, juicy minced meat, and the irresistible aroma of fire grilling — Adana Kebab is one of Turkey’s most iconic dishes.
Named after the city of Adana, this kebab is all about heat, fat, and flame. Served with warm flatbread, grilled vegetables, and a squeeze of lemon, it’s rustic, fiery, and deeply satisfying.

This recipe gives you true Adana-style flavour, made simply but correctly — just like it’s done on Turkish streets 😋🔥

🧺 Ingredients (Serves 3–4)

🍖 For Adana Kebab

• Minced lamb – 500 g
  (authentic choice; lamb + beef mix also works)

• Lamb fat / tail fat – 50–70 g, very finely minced

• Onion – 1 small, grated & squeezed dry

• Garlic – 4 cloves, finely minced

• Fresh parsley – 2 tbsp, finely chopped

🌶️ PIKS Spices (Flavour Backbone)

• PIKS Kashmiri Red Chilli Powder – 1½ tsp

• PIKS Paprika Powder – 1½ tsp

• PIKS Cumin Powder – 1 tsp

• PIKS Black Pepper Powder – ½ tsp

• PIKS Garam Masala – ¼ tsp (very light, optional)

• Salt – 1½ tsp (adjust to taste)

❌ No egg, no breadcrumbs — essential for authentic Adana kebab.

🍞 Flatbread & Sides

• Turkish flatbread / lavash / pita – as needed

• Onion – 1 large, thinly sliced

• PIKS Sumac – ½ tsp (optional but authentic)

• Lemon wedges – 🍋

• Tomatoes & green chillies – for grilling

👩‍🍳 Step-by-Step Method

1️⃣ Mix the Kebab (Most Important Step)

• In a large bowl, combine minced lamb and lamb fat

• Add grated onion (water fully squeezed), garlic & parsley

• Add all PIKS spices and salt

• Mix firmly with your hand for 8–10 minutes

👉 The mixture should become sticky and well-bound — this ensures juicy kebabs that don’t fall apart

2️⃣ Rest the Mixture

• Cover and refrigerate for 30–60 minutes
  👉 Resting helps flavours deepen and texture firm up

3️⃣ Shape the Kebabs

• Wet your hands lightly

• Press meat onto wide metal skewers

• Shape into long, flat kebabs

• Press gentle ridges using fingers for even cooking

4️⃣ Grill Over Heat 🔥

Best method: charcoal grill

• Grill over medium-high heat

• Turn carefully until evenly charred and juicy

Alternatives:

• Grill pan: medium flame, turn gently

• Oven grill: 220°C, grill & turn once

👉 Kebabs should be smoky outside, juicy inside

5️⃣ Grill the Vegetables

• Grill tomatoes and green chillies alongside kebabs

• Sprinkle with salt and a little olive oil

🍽️ Serving (Authentic Turkish Style 🇹🇷)

• Lay kebabs over warm flatbread 🍞

• Top with onions tossed in Sumac

• Add grilled tomatoes & chillies

• Finish with fresh lemon juice 🍋

• Serve immediately — hot and smoky 😋

💡 Pro Tips (Restaurant Secrets)

✔ Lamb fat is essential for juiciness
✔ Mix meat thoroughly — this replaces binding agents
✔ Keep spices bold but balanced
✔ Wide skewers prevent breaking
✔ Best eaten fresh off the grill

😍 Final Result

Juicy kebabs 🍢
Smoky fire-grill flavour 🔥
Balanced spice from PIKS Spices 🌶️
— Turkish Adana Kebab done the authentic way.💌💥

Thank You💟