Adana Kebab Plate

Adana Kebab Plate

Adana takes its name from a city in southern Turkey, and the rule there is simple: the meat is hand-chopped, seasoned with red pepper, and pressed onto a wide skewer by hand. No machine, no filler. Ours follows that method — 150 grams per plate, grilled over open flame until the edges char and the inside stays juicy.

It arrives with rice pilaf, toasted bread, and a house salad of parsley, onion and tomato tossed in Turkish blend spices. The salad is not garnish. Eaten together with a bite of kebab, the sharpness of the onion cuts the richness of the lamb — that pairing is the whole point of the dish.

• CategoryPlate
• ProteinGround lamb and beef blend
• Spice levelMedium — noticeable red pepper warmth, not overwhelming
• HalalCertified
• Price$19.95