What is the difference between Adana and Urfa kebab?

In Adana kebab the chili is mixed into the mince from the start, so the heat cannot be reduced once it is served; ordering it plain with chili on the side is the safer request.

Urfa kebab applies the same technique without heat, leaving the flavour to the meat, the tail fat and the smoke of the embers. The grilled pepper, tomato and sumac onion served alongside are identical for both.

The shared measure is how the mince is cut. Chopped with a two-handled zırh blade it stays coarse and holds its juices on the fire; machine-ground mince is crushed and dries out on the skewer.