Adana Kebab

What is Adana kebab?

Adana kebab comes from the cuisine of the city it is named after and is loved all over Türkiye. The mince is wrapped by hand around a wide, flat skewer and cooked over the embers; the heat and color of the red pepper flakes are its signature.

The mince is pressed by hand as it is wrapped around the skewer; the cook's hand decides the shape of the kebab and keeps it from falling apart as it cooks.

It is one of the most requested kebabs at a Gaziantep table too; on the Lezzet-i Şark Gusto menu it is made with hand-minced meat.

What does zırh mince mean?

Zırh is the name for mincing meat by hand with a wide, sharp blade instead of a machine. Meat minced this way is coarser and has more texture, giving the kebab a body you can feel in every bite.

Mincing with a zırh takes effort, which is why zırh kebab is kept apart from kebab made with machine mince and is often named as such on menus.

What is the difference between Adana kebab and Urfa kebab?

Both are made the same way; the difference is the heat. Adana kebab is spicy, Urfa kebab is mild. On the Lezzet-i Şark Gusto menu both are made with hand-minced meat and can be ordered as a plate or a wrap.