Adana kebab is the benchmark. Named after the southern Turkish city of Adana, it's hand-minced lamb mixed with tail fat and Urfa pepper, pressed onto a wide flat skewer by hand, and grilled over charcoal until the outside is charred and the inside is still pink. Get it right and there's nothing better in Turkish cuisine.
What Makes a Proper Adana?
A real Adana kebab is defined by technique. The lamb must be hand-minced (not machine-ground), mixed with a specific ratio of tail fat, seasoned with Urfa biber (smoky dried pepper) and Aleppo pepper, then kneaded until the mixture binds together. It's pressed onto a flat metal skewer by hand and grilled over hardwood charcoal.
The components:
- → Meat: Hand-minced lamb with tail fat (kuyruk yağı)
- → Spice: Urfa biber, Aleppo pepper (pul biber), salt
- → Skewer: Wide, flat metal—not round wooden sticks
- → Grill: Hardwood charcoal, high heat, quick cook
- → Served with: Grilled tomato, long pepper, rice or bulgur, lavash bread, ezme
Adana & Related Kebabs
| Style | What It Is | Where to Get It |
|---|---|---|
| Adana Kebab | Spicy hand-minced lamb on flat skewer | Mangal 1, Gökyüzü |
| Urfa Kebab | Same technique, no chilli—milder version | Selale, Antepliler |
| Beyti Kebab | Adana wrapped in lavash with yogurt sauce | Gökyüzü, Hala |
| Adana Dürüm | Adana kebab wrapped in thin flatbread | Mangal 1, Best Turkish Kebab |
Where to Get It
Mangal 1
The Charcoal Masters | Dalston | ££
The original Dalston ocakbaşı. Mangal 1 has been grilling over charcoal since the early days. Their Adana is textbook: coarsely minced lamb, proper fat ratio, hand-pressed onto wide flat skewers and cooked over real charcoal until the outside chars while the inside stays juicy.
What to Order: Adana kebab, lamb şiş, grilled wings to start
Pro Tip: BYOB—the off-licence is two doors down. Bring good red wine.
Gökyüzü
The Reliable Giant | Green Lanes | ££
Gökyüzü does everything well, and their Adana is no exception. Properly spiced, good char from the ocakbaşı grill, served with the full accompaniment of grilled tomato, pepper, rice, and salad. Consistent every single time.
What to Order: Adana kebab, beyti kebab (Adana wrapped in lavash), mixed grill platter
Pro Tip: The mixed grill platter includes Adana plus four other kebabs—great for first-timers.
Selale
The Refined Grill | Green Lanes | ££
Selale's Adana has a slightly finer mince than some, with a well-balanced spice level that lets the lamb flavour come through. The presentation is a step up—they take care with the plating and the accompaniments.
What to Order: Adana kebab, Urfa kebab (milder version), lamb ribs
Antepliler
The Southeast Specialist | Green Lanes | ££
Antepliler brings Gaziantep's kebab tradition to London. Their Adana uses a specific blend of Urfa and Aleppo peppers that gives it a deeper, smokier heat than the standard version. The meat is hand-minced—you can see the texture difference.
What to Order: Adana kebab, sogan kebab (their signature), lahmacun to start
Pro Tip: Ask for extra ezme (spicy tomato salad)—it's the perfect accompaniment.
🌶️ Adana vs Urfa: What's the Difference?
They're made the same way—hand-minced lamb on a flat skewer—but the spice level is different. Adana uses hot Urfa and Aleppo peppers, giving it a noticeable kick. Urfa kebab skips the chilli, relying on the lamb and fat for flavour. If you're not sure, order one of each and compare.
Pro tip: Most restaurants will make your Adana spicier on request. Just say "acılı" (ah-juh-luh)—it means spicy.
Ordering Tips
- Check the grill: A proper ocakbaşı restaurant has an open charcoal grill you can see. If the kebab comes from a kitchen with no visible grill, it's probably not the real thing.
- Look at the skewer: Real Adana is on wide, flat metal skewers. Round wooden skewers usually mean machine-ground meat.
- The texture test: A properly hand-minced Adana has visible meat texture—it shouldn't be smooth like a sausage.
- Don't skip the sides: The grilled tomato and long pepper are essential. Wrap everything in the lavash bread with some ezme.