Adana Kebab: The Zırh Mincing Rule, How to Order and the 6 Best Grills

In Adana, kebab is not fast food; it is a legally protected craft registered since 2005 with a geographical-indication certificate by the Adana Chamber of Commerce. Walk into any certified grill in the city and you will taste why an authentic Adana Kebabı (called simply Kıyma by locals) differs from the "Adana kebab" sold elsewhere.

1. Adana Kebabı (Hand-Minced Zırh Kıyma)

1. Hand-Chopped with a "Zırh": genuine Adana kebab meat can never pass through a mechanical grinder. Free-range male lamb raised in the Taurus highlands is hand-chopped on a wooden block with 20 to 25% lamb tail fat (kuyruk yağı) using a heavy curved steel cleaver called a zırh until it reaches a pebble-like texture.
2. Zero Onion, Garlic, Parsley or Beef: the meat contains only four ingredients: male lamb, lamb tail fat, red pepper (kırmızı toz/pul biber) and rock salt. Any skewer with onion, garlic, cumin or beef is a meatball (köfte), not an Adana kebab.

2. Zırh Şiş Charcoal Grilling and Yağlı Ekmek

Mounted onto 3 cm-wide, 90 cm-long flat iron skewers (zırh şiş), the kebab turns continuously over ash-covered oak charcoal so melting tail fat bastes the meat without flaring up. While sizzling, the chef presses folded flatbread triangles (yağlı ekmek) onto the skewer to soak up the red pepper juices. Near the historic centre, head to Kebapçı Mesut, Kebapçı Cikcik Ali or Birbiçer, or dine by Seyhan Lake at Elem, Hasan Kolcuoğlu, Yüzevler or Onbaşılar.

3. Complimentary Acılı Ezme and Tablacı Salad

Every Adana kebab order arrives with eight to ten complimentary side plates covering the table: hand-chopped tomato and red pepper acılı ezme, sumac-and-pomegranate red onion salad (tablacı salatası), roasted garlic, charred tomatoes, pickled chillies and fresh mint.

4. Sunday Morning Ciğer Şiş (Lamb Liver Skewers)

On weekend mornings inside Kazancılar Bazaar (at Ciğerci Mahmut, Birbiçer or Ciğerci Memet), tables fill the vaulted lanes as locals eat charcoal-grilled lamb liver skewers (ciğer şiş) threaded with tail fat and wrapped in flatbread with cumin and mint for breakfast.