A hands-on class teaching the art of making authentic Adana kebab: hand-mincing lamb on a zırh curved blade, seasoning with red pepper flakes, pressing onto flat skewers, and grilling over charcoal. Classes usually include meze preparation and end with a full sit-down meal.
The Adana Kebab Making with a Local Chef class offers an immersive introduction to one of Turkey's most celebrated regional dishes — the Adana kebab — within the city where the dish originated. Classes take place in central Seyhan, the historic core of Adana, inside working kitchens or private courtyards that put participants in direct contact with the tools and techniques used by the city's kebab masters.
The session begins with an introduction to the core ingredients: coarsely minced lamb shoulder and tail fat, blended by hand on a zırh — the large curved chopping blade unique to this preparation. Participants learn the precise ratio of meat to fat, the role of kırmızı pul biber (dried red pepper flakes) in building the kebab's characteristic heat, and the method of pressing the mixture firmly onto wide flat skewers so it holds its shape over live charcoal. The grilling segment demonstrates temperature management and rotation technique, since an authentic Adana kebab must char on the outside while remaining tender at the core.
Beyond the kebab itself, most sessions include a meze-making segment covering the classic accompaniments served in every Adana ocakbaşı: roasted pepper salad, fresh ezme (a raw tomato-and-herb relish), and sumac-dressed onions. The class concludes with a full sit-down meal of everything prepared, typically accompanied by şalgam suyu, the tart fermented turnip juice that Adana residents drink alongside grilled meat.
Classes run for approximately three to four hours and are conducted in English or Turkish depending on the host. Group sizes typically range from four to eight participants, allowing hands-on time at the zırh and skewer-pressing board for every attendee. Dietary substitutions for the lamb are generally not available, as the fat content and manual mincing method are fundamental to the dish; guests sensitive to red chili should inquire before booking, since pul biber is used generously.
Listings are available through GetYourGuide and Airbnb Experiences, where verified reviews and current availability can be checked. Pricing runs from approximately ₺1,200 to ₺2,000 per person (roughly USD 26–43 at mid-2025 exchange rates), which includes all ingredients, equipment, and the shared meal. Drinks beyond şalgam may carry a small additional charge depending on the host.
Highlights
- Master the zırh hand-chopping technique for blending lamb shoulder and tail fat into authentic kebab mix
- Press and skew seasoned meat onto flat mangal skewers and grill over live charcoal under host guidance
- Prepare classic Adana meze sides — ezme, roasted pepper salad, and sumac-dressed onions
- End with a full sit-down meal of everything cooked, paired with traditional şalgam suyu
Tips for visiting
- Arrive with a light appetite — the class ends with a full kebab and meze meal that constitutes a proper main course
- Wear dark or casual clothing; working with charcoal and lamb fat may leave marks on light fabrics
- Confirm the instruction language when booking — sessions are offered in Turkish or English depending on the host
- Red chili (pul biber) is central to the dish and cannot be omitted; those with spice sensitivity should notify the host before arrival
- Book at least 48 hours in advance on GetYourGuide or Airbnb Experiences, as group sizes are capped and popular slots fill quickly
Frequently asked questions
Is the class suitable for vegetarians?
The Adana kebab is a lamb-based dish and the core technique depends on the fat-to-meat ratio; vegetarian substitutions are not typically offered. Guests with dietary restrictions should contact the host directly before booking to confirm options.
What language is the class taught in?
Most hosts offer instruction in Turkish with basic English support. Fully English-language sessions are available on certain platforms — check the specific listing for language details before booking.
Are children welcome?
Older children (12 and up) generally participate comfortably alongside adults. The use of the curved zırh blade and live charcoal requires close supervision; confirm suitability with the individual host when booking.
What should participants bring?
No special equipment is needed — aprons, tools, and all ingredients are provided. Comfortable, casual clothing is recommended given the charcoal grill environment.
How many people are in a typical session?
Groups usually range from four to eight participants, ensuring each person gets meaningful hands-on time at the chopping board and grill rather than observing from a distance.