Adana kebab in a modern homemade version

Connoisseurs of authentic Turkish cuisine will enjoy the aromatic and spicy Adana kebab, prepared according to a traditional recipe, but adapted for homemade grilling. The recipe requires careful selection and mixing of various types of meats, spices, and flavors to achieve the characteristic rich taste and smoky aroma of this popular dish.

Ingredients (for 4 servings):
• Beef (neck or brisket) – 400 g
• Lamb with fat – 300 g
• Onion – 1 head
• Hot chili pepper – 1 piece (optional)
• Sweet red paprika – 1 tsp
• Ground cumin – 1 tsp
• Salt – 1½ tsp
• Black pepper – to taste
• Fresh parsley – small bunch
• Lamb tail fat (optional) – 100 g (for authentic oriental flavor)

Cooking the kebabs over hot charcoal is key to obtaining the desired crispy crust and slightly smoky aroma. The skewers are shaped with long and thin kebabs, which are grilled for about 10-12 minutes, turning them regularly. The finished kebabs are served with warm pita or lavash, sliced onions with spices, fresh herbs, ayran or garlic yogurt, as well as grilled tomatoes and peppers.

The author of the recipe emphasizes that the taste of Adana kebab comes not only from the quality of the meat, but also from the proper preparation over the embers, as well as the accompanying garnishes and company. He advises spicy food lovers not to be afraid to add a little more hot pepper for an authentic Balkan flavor.