Which spicy minced meat kebab originates from the city of Adana in Turkey?

The spicy minced-meat kebab associated with the Turkish city of Adana is Adana kebab. In Turkish, it is also called Adana kebabı or kıyma kebabı, meaning minced-meat kebab.

The traditional preparation uses hand-minced lamb mixed with tail fat, salt, and red pepper. The mixture is kneaded until cohesive, shaped around a wide iron skewer, and grilled over charcoal on a mangal. This produces a long, ridged kebab with crisp, browned edges and a rich, smoky flavor.

Adana kebab is named for Adana, a major city in southern Turkey, and is closely associated with the Adana–Mersin region. In its hometown, the dish is commonly served with lavash, grilled tomatoes and peppers, and an onion salad seasoned with sumac and parsley. Şalgam, a fermented turnip-based drink, is another classic accompaniment.

A frequent mix-up is Urfa kebab. Outside southern Turkey, menus often use Adana for the spicier version and Urfa for a milder one. Köfte is also minced meat, but it is usually formed into patties or smaller meatballs rather than pressed onto a long skewer.