Sef Kebap Kaburga & Ciger

Sef Kebap Kaburga & Ciger is a popular Adana grill on Baraj Yolu, around the 5.5 durak (stop) near the Adana Koleji junction in Seyhan, that broadens the usual kebab repertoire with a strong focus on kaburga (lamb rib) and ciger (liver). While Adana kebabi remains on the menu, the kitchen's draw is its charcoal-grilled rib and liver: kaburga cooked until tender and rendered, and ciger sis threaded with lean lamb liver and tail fat. Run by the Korkmaz family, the restaurant is known for hearty, generous portions of grilled meats served with the regional accompaniments of lavas, grilled tomatoes and peppers, sumac onions and acili ezme. Kuzu sis (lamb cube skewers) rounds out the grill options, giving diners a fuller range of cuts than a strict Adana-kebab specialist. The setting is casual and geared to a steady local trade along the busy Baraj Yolu corridor, the modern artery lined with restaurants that runs north from the centre towards the dam lake. Prices are mid range at roughly TRY 450-700 a portion, fair for the quantity served. The atmosphere is unpretentious and family-oriented, suited to a substantial meal of mixed grilled meats rather than a refined sit-down dinner. It operates largely on a walk-in basis, and its position on the Baraj Yolu makes it convenient for travellers staying in or passing through the newer parts of the city. For visitors who want to go beyond the standard Adana kebab and try kaburga and liver done well on the same table, Sef Kebap offers a satisfying, value-oriented option in a practical, easy-to-reach location.