Esqusive Cooking
Adana Kebab

Adana Kebab

The history of kebab dates back to the 16th century. At that time there were small shipyards on the Turkish rivers Tigris and Euphrates. The executives of these shipyards brought their own cooks from the city of Aleppo, in modern-day Syria, to have the meals prepared. These cooks made kebabs for all the workers who worked in the shipyard. Over time, apprentice chefs also learned to prepare it and this knowledge spread, eventually kebab shops were opened. After the construction of the Baghdad Railway, these kebab shops have also been able to establish themselves in other regions, including Turkey's Adana. Adana kebab owes its name to this.


  • Finely chop the onion and garlic
  • Mix the lamb and beef with the onion and garlic well
  • Then add the herbs, oil, tomato paste and parsley and keep kneading
  • Then put the kebab in the fridge for about 3 hours
  • While you wait for your meat, grease the oven rack with oil
  • Form the minced meat you prepared around the skewers

On the grill or BBQ

Place the skewers on the rack and roast for 30 minutes (or until the skewers are cooked through).

Enjoy your dinner

Serve the Adana Kebab with a fresh onion and/or tomato salad, cucumber, pita bread and homemade garlic sauce or tzatziki. According to experts, the taste of Adana kebab is determined by the addition of male lamb meat in the form of tail fat. Now that may not be so easy to get when you go shopping. But if the kebab is so tender and cooked that it falls apart like rice, you're close to how it was originally intended.

Adana Kebab

  • 700 g Minced beef
  • 300 g Minced lamb
  • 2 Cloves of garlic
  • 2 Large Spring onions
  • 1 tbsp Paprika powder
  • 1 tbsp Black pepper
  • 1 tbsp Tomato puree
  • Half a bunch of parsley.

For a nice spicy version

  • 1 tbsp Harissa, sriracha or sambal (to taste)

  :  3h20
  : 30 min

Garlic sauce
Garlic sauce
Greek Tzatziki
Greek Tzatziki