Adana kebabı
Turkish grilled ground meat on a skewer / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Adana kebap?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
Adana kebab (Turkish: Adana kebabı) is a dish that consists of long, hand-minced meat. Mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item is named after Adana, the fifth-largest city of Turkey and was originally known as the kıyma kebabı (lit: minced meat kebab) or kıyma in Adana-Mersin and the southeastern provinces of Turkey.[1]
Quick Facts Alternative names, Course ...
Alternative names | Acılı kıyma kebabı |
---|---|
Course | Main dish (shish kebab) + salad (onion, leaves and spice) |
Place of origin | Turkey |
Region or state | Adana-Mersin[1] |
Created by | Unknown |
Serving temperature | Hot |
Main ingredients | Hand minced lamb and tail fat. |
Close