we cut the meat and fat into small pieces, season them with black peppercorn, cumin seeds, sweet paprika, allspice, garlic, and water, then mince and mix until the texture is smooth. the mixture is hand-skewered in the traditional adana style and grilled over charcoal for about ten minutes until smoky, tender, and slightly charred on the outside.

lamb (meat and fat), black peppercorn, cumin seeds, sweet paprika, allspice, garlic, water, salt, and sumac.

adana is a city in southern turkey known for its rich kebab tradition and mastery of charcoal grilling, combining mediterranean and middle eastern influences. the adana kebab is typically made from minced lamb mixed with spices and hand-shaped onto skewers. our version follows this traditional method, using lamb from the cornwall project in cornwall. we take whole cull yaw—older ewes no longer fit for breeding—allowing them to fatten on pasture before butchering in-house. we use the trim and legs for the kebabs, shoulders for rotisserie, prime cuts for oma london, and bones for stock, ensuring nearly every part of the animal is used.