Adana kebab is a type of kebab or shish meatball in Turkish cuisine native to Adana, called “armor”, made from a piece of meat minced by hand with a knife similar to a row.

The most distinctive feature that distinguishes Adana kebab from other kebabs is the meat used. The meat should have been obtained from male sheep raised in the natural environment and in the highlands of the region, which has a unique flora. Production technique and craftsmanship also add significant differentiation to the product. The ingredients used in the preparation of the mixture are red pepper flakes, tail fat. Adana kebab should be served with complementary elements such as greens, onion salad with sumac and salad.