These are the signature kebab dishes named after Turkey’s two most famous “kebab cities”, Adana and Urfa. Both of these kebabs are made with ground beef or a mixture of ground beef and lamb kneaded together with onion, garlic and spices then packed by hand around large, flat metal skewers.

When placed on the grill, the fat drips from the meat causing it to bind together, forming a long, hollow tube of cooked meat once the skewer is removed.

The difference between ‘Adana’ and ‘Urfa’ is the level of spice. ‘Adana’ is the spicy sibling. Generous amounts of hot red pepper flakes and paprika are kneaded into the meat mixture giving it a deep red color and fiery flavor.

‘Urfa’ on the other hand, has very little red pepper at all. The meat is seasoned with salt, pepper and other regional spices like cumin and sweet paprika. The meat grills up lighter in color and has a mild flavor. Both ‘Adana’ and ‘Urfa’ are usually served with grilled vegetables like hot green chili peppers, onions and tomatoes with a bed of rice on the side.