The spicy Turkish kebab made from minced lamb, grilled on a skewer, and named after a city is Adana kebab. It takes its name from Adana in southern Turkey, where the dish is a defining part of the local food culture.
Adana kebab is prepared from minced or hand-chopped lamb, traditionally with lamb fat, red pepper, and salt. The seasoned mixture is pressed onto a broad metal skewer and grilled over charcoal. Its elongated shape, smoky crust, red color, and moderate-to-hot pepper flavor distinguish it from many other Turkish kebabs.
The dish is commonly served with flatbread, grilled peppers and tomatoes, onions, herbs, or bulgur. It is often confused with Şiş kebab, but Şiş uses separate chunks of meat threaded onto a skewer; Adana kebab is a cohesive minced-meat preparation. Beyti kebab is also minced meat, but it is typically wrapped in flatbread and served with sauce and yogurt.