Turkish Adana Kebab

Adana kebab is a spicy, hand-minced meat skewer originating from the Turkish city of Adana. It's traditionally made from ground lamb mixed with tail fat, red pepper flakes, and spices, then grilled over charcoal on flat metal skewers.

🍽️ Nutrition at a glance

This is a high-protein, high-fat dish with minimal carbohydrates, providing iron and B vitamins from the lamb. A typical serving of two skewers with accompaniments can range from 400 to 600 calories.

Nutrition breakdown

Calories	350 kcal
Protein	25 g
Carbs	5 g
Fat	28 g
Fiber	1 g
Sugar	1 g
Sodium	480 mg
Iron	3.5 mg
Zinc	5 mg
Vitamin B12	2.5 mcg
Niacin (B3)	6 mg
Phosphorus	200 mg
Selenium	25 mcg
Potassium	350 mg
Vitamin B6	0.5 mg

Per 1 kebab (approx. 120-150 g) · estimated, varies by recipe

💡 What's interesting

The use of lamb tail fat is a key characteristic, giving it a distinct juiciness and flavor. It's often served on lavash bread with grilled peppers and tomatoes, embodying the communal, fire-centric grilling culture of southeastern Turkey.