When you first see this Kebab, you may think that it is just minced meat on a skewer. However, it is not. There is one special ingredient which separates this Kebab from minced meat on skewer called ‘tail fat’ and it is not possible to source in every part of the world.
If you source ‘tail fat’ in your country, there are not many things left to make a proper Kebab. But if you cannot source it and try to make it, please save your time and don’t try to do it. It will be just minced meat on a skewer and it is not considered as Kebab. So before starting to make Adana Kebab, first source the ‘tail fat’ from your butcher shop.
The most delicious meats come from ‘Thracian’ region of Turkey. And the most delicious Kebabs are made with the ‘Thracian Curly Lamb’ meat. I know you can't source such special lamb meat in your country, but I just want to inform you about how we need to use special meat to make perfect Kebab.
To make a proper Adana Kebab, you will also need a special knife called as ‘Zırh’ knife. It looks like a big ‘Mezzaluna Knife’. The purpose of using this special knife is to combine ‘lamb meat cubes’ with ‘tail fat’. The action of using ‘Zırh’ knife and combining the ingredients called ‘Zırhlama’. This is the most important part of making a delicious Adana Kebab.
Where to eat Adana Kebab?
Come and visit Sahan Mezopotamian Street Food Restaurant in Auburn and experience the best-tasting Middle Eastern cuisine! We offer the facilities and food that feel like home!
source: turkishfoodie.com
