Smoked Lamb Adana
Adana Kebab from the Turkish city of the same name is known for its spiciness and high fat content that keeps the meat juicy. In this smoked version, the classic preparation is combined with hot smoking to create a deeper layer of flavor. Lamb with hot pepper and mutton fat creates an unmistakable flavor profile.
Ingredients(for 1 kg)
Instructions
Preparing the meat mixture
20 minutes + 2 hours chillingCoarsely chop the lamb and mutton fat separately, then knead together with Pul Biber, hot flakes, salt and pepper into a homogeneous mass. Cover and chill for 2 hours.
Threading skewers
15 minutesApply portions of the meat mixture onto wide metal skewers, pressing evenly and avoiding air pockets. Place skewers in the freezer for 20 minutes.
Hot smoking
1-1.5 hoursBring smoker with oak and cherry wood to 130-145 °C. Place Adana skewers inside and smoke to a core temperature of 72-75 °C. Turn once halfway through.
Plating
5 minutesRemove Adana kebabs from skewers immediately and serve on a bed of thin flatbread (lavash) with fresh tomatoes, grilled green pepper, red onions and sumac.
Pro Tip
Mutton fat is essential for the authentic Adana flavor. If unavailable, firm lamb back fat can be used as an alternative. Never use beef tallow as a substitute.
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