About Adana Kebab

The most important feature that distinguishes Adana Kebab from other types of kebab is that the meat used in the production of the said kebab is obtained from sheep raised in the natural environment and in the highlands of the region, which has a unique flora. In addition, the production technique and mastery also add a significant difference to the product. While preparing the mixture, no substances other than the ones listed below (tomato paste, vegetables, black pepper, tallow, etc.) are added. Absolutely no fan is used during cooking. Adana Kebab is served completely with its complementary elements, greens and salad.
   Meat and its Preparation: Meat obtained from at least one year old sheep raised in natural conditions in the highlands is extracted from fat, nerves, veins and membranes. The extracted meat is rested in pieces for a day. The tail obtained from the sheep is also sorted and rested in the same way. The cured meat is minced with a two-handed, sharp knife called "armor". The rested tail, up to 15 percent of the amount of minced meat, is minced separately with the armor. The minced meat and the tail are between three in a thousand and eight in a thousand (ideally five in a thousand) bitterness. Red pepper and salt are added and kneaded.This mixture is the main element of Adana Kebab. Differently, red fresh pepper, peeled root garlic and hot green pepper are chopped into the above mixture. The prepared mixture is kneaded again to ensure homogeneity. The kneaded mixture is armored The minced meat is kneaded again. The homogeneous mixture is glued onto iron skewers with a thickness of 0.5 cm, a width of 3 cm, and a length of 90-120 cm. This process is called “meat