IT WAS LOVE at first bite. Since the first time I tried Adana kebabs in a Turkish restaurant near my home in New Orleans, I’ve been a little obsessed. The long, flat kebabs of red pepper–infused ground lamb were served atop a flatbread glistening with the tasty drippings. The meat was tender, juicy, and rich—garlicky and smoky with a captivating, balanced heat.
I was smitten and had to learn more. Since then, I’ve done hours and hours of research and eaten versions at Turkish restaurants from New Orleans to Boston to Munich, Germany, where thousands of kebab shops line the streets. There, I had one particularly exceptional version at an incredible restaurant named for the Turkish city of Adana, where the kebabs originate and where they are a popular specialty.
