For Adana kebap in Turkey, Dürümcü Mustafa leads with 1 review and an average score of 9.6/10. Close behind: Antakya Efsanesi (9.5/10) and Cafer Usta Kebap (9.3/10). Across Turkey, critics have reviewed Adana kebap 11 times, averaging 8.5/10. The latest review was posted on 7 August 2026.
Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac. It is recommended to pair Adana kebap with ayran – a slightly salty, yogurt-based beverage or şalgam, a non-alcoholic fermented beverage made from vegetables and red carrots.
| Rank | Place | Score |
|---|---|---|
| 1 | Dürümcü Mustafa | 9.62 |
| 2 | Antakya Efsanesi | 9.50 |
| 3 | Cafer Usta Kebap | 9.33 |
| 4 | Gıyma - Adana Kebapçısı | 9.24 |
| 5 | Göcek Ocakbaşı | 9.15 |
| 6 | Gariban Kebap | 9.08 |
| 7 | 326 Antakya Dürüm Esat | 8.96 |
| 8 | Celal Et Kebap Balgat | 8.50 |
| 9 | Kaburgacı Cabbar Istanbul | 8 |
| 10 | Orkide Dürüm | 6.54 |
| 11 | Can Adana Ocakbaşı Adanalı Mazlum Usta | 5.58 |
Hurkan Akbiyik
I really enjoyed the warm service, the taste of the dish, and the overall ingredients. The ratio of fat to minced meat was excellent. The tenderness was noticeable. I could have given it a 10, but I deducted points because of the excessive salt. I would suggest to the chef that they significantly reduce the salt.
Hurkan Akbiyik
I finally had the chance to try the famous minced meat kebab and I was very pleased. There was none of the dryness problem that is common in Adana kebabs. The proportions of the ingredients were just right, and the taste of the meat was superb. Although I found the portion size small, it was a delightful meal. It's a dish I'll try every time I go there.
Fatih Erd
We ordered Adana style, but it came mixed. First of all, when you go, you sit at the tables on the side of the street next to the Nuri Osmaniye Mosque, and 10-15 minutes after you place your order, they bring your wrap and drink (note: pay attention to what you order and what you get, don't let it get lost in the crowd). The moment you take a bite, you can instantly taste the meat and feel that orgasmic sensation on the edges of your tongue. The softness of the lavash bread, but the fact that it doesn't fall apart because of the meat and fat, is a nice choice. When you ask for spicy or roasted peppers, Mustafa Usta from Adıyaman seriously does it justice, adding special chili he brings from his hometown, and this time you can feel that spiciness starting from the tip of your tongue and going up your neck and then to your head. The proportionate amount of onions and greens is one of the most important features that sets it apart from other wrap places. The only thing I missed was that they didn't have open ayran (yogurt drink), and sometimes it can get busy due to demand. If you happen to be in Fatih Çemberlitaş, you should definitely go.
Hüseyin Akbıyık
In terms of taste, there's nothing to say, it was really delicious, but the price is ridiculously high. I paid so much money and I wasn't full, and it was only 1.5 portions. And I ate Adana kebab. The fact that those last three sentences come together is truly illogical.
Ekin AKBIYIK
Honestly, maybe it was because we missed it or something, I devoured it. That juicy tomato-fried Adana kebab was incredibly good. Sesame seeds were a perfect match. It was delicious. Because the shop was short-staffed, it arrived very late, and there wasn't any salad, hummus, or anything else to accompany it. Still, it was one of the best Harbiye kebabs I've ever had.
Hurkan Akbiyik
Just as I was wondering where the Harbiye kebab was, I came across this place and its classic Hatay kebab. It was late, so I ordered takeout, but it was still warm. The superbly sauced bread and the saucy Hatay kebab won me over. Unfortunately, it wasn't spicy, and the sauce could have been a bit more. Overall, it was very enjoyable, and I wish I'd ordered another portion. Thanks to Özgür Akbıyık for his recommendation.
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