Join Marmalade, the 4-foot-tall, 25-year-old ginger-orange tabby master chef, as he prepares an authentic Turkish Adana kebab spread in his cozy country kitchen. This heartwarming 8-image photorealistic series follows every fiery step: arranging vibrant spices and meat, kneading the bright-red mixture, shaping perfect kebabs on flat skewers, grilling over glowing charcoal, making tangy ezme and sumac onions, plating with lavash, proudly presenting the sizzling masterpiece, and finally devouring a juicy wrap with pure feline bliss. Smoke, dripping juices, singed whiskers, and that unmistakable look of total satisfaction — this is Turkish barbecue perfection, cat-style.
Dish Name
Marmalade’s Authentic Adana Kebab Dürüm Platter
(served with ezme salad, sumac onions, grilled tomatoes & peppers, and lavash)
Classic Home-Style Recipe (serves 4–5)
For the Adana Kebabs
800 g ground lamb (20–25% fat) + 200 g ground beef (or 1 kg lamb only)
1 medium onion, grated and excess juice squeezed out
1 full tbsp biber salçası (Turkish red pepper paste – mild or hot)
1 heaped tsp salt
1 tsp ground Urfa pepper flakes (isot)
1 tsp ground mild Aleppo pepper (pul biber)
½ tsp ground cumin
1 handful finely chopped parsley (optional, traditional in some regions)
1–2 tbsp lamb tail fat, finely minced (or beef suet) – essential for juiciness
For Ezme Salad
3 ripe tomatoes, very finely diced
1 small red onion, very finely diced
1 green pepper (Turkish sivri or bell), very finely diced
1 bunch parsley, finely chopped
1–2 tsp pepper paste
1 tbsp pomegranate molasses
2 tbsp olive oil, juice of ½ lemon, salt, pul biber to taste
For Sumac Onions
2 red onions, sliced paper-thin into half-moons
2 tbsp ground sumac
1 handful chopped parsley
1 tbsp olive oil, pinch of salt
To Serve
Thin Turkish lavash or yufka
Whole tomatoes and long green peppers for grilling
Lemon wedges
Instructions
Combine all kebab ingredients in a large bowl. Knead vigorously by hand 8–10 minutes until the mixture is sticky and pastelike (this develops the traditional texture). Cover and rest in fridge 2–24 hours.
With wet hands, mold about 150–180 g meat tightly around wide flat metal skewers (şiş), forming long, slightly flattened kebabs. Refrigerate again while preparing the grill.
Prepare charcoal grill or indoor mangal until coals are white-hot. Grill kebabs 3–4 minutes per side, turning often, until charred outside and juicy inside (internal 70–75 °C). Grill tomatoes and peppers alongside until blistered.
Mix ezme ingredients and lightly crush with a few times with a fork. Toss sumac onions and let sit 10 minutes.
Warm lavash directly on the grill for a few seconds. Slide hot kebabs off skewers onto lavash, add a spoon of ezme and a pile of sumac onions, squeeze lemon, roll tightly, and eat immediately — just like Marmalade does.
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Dining and Cooking