Adana kebabı

Adana kebap, also called Adana kebab, is a Turkish dish of a long strip of hand minced meat mounted on a wide iron skewer and grilled over an open mangal filled with burning charcoal. It is named for Adana, Turkey's fifth largest city, and was originally known in the Adana Mersin region and nearby southeastern provinces as kiyma kebabi, or minced meat kebab. The kebab is traditionally made from ground lamb and lamb tail fat and served hot with a salad of onion, greens and spice, though many regional variations exist across an area stretching from Mersin in Turkey through Aleppo in Syria to Kirkuk in Iraq. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/