Turkish Street Food in Berlin | Making of Adana Kebab

Adana Kebab is traditionally made from Lamb. For the Adana Kebab, Kuzu Pirzola (Lamb Cutlet) and Kuzu Sis (Lamb Skewers), the Lamb Meat for all grilled dishes is freshly cut up daily in the in-house butcher’s shop by the master butcher of the legandary Adana Grillhaus in Berlin-Kreuzberg. Take a look with us behind the scenes of the long-established Original Grillhaus Kreuzberg. And watch how the dishes are prepared there with the original craftsmanship to this day. [1] Adana Grillhaus / Manteuffelstrasse 86 / Berlin – Kreuzberg The Adana Grillhaus Homepage: Instragram: [2] Lamb Meat Tradition, the best quality of Meat and ingredients is the Philosophy of the Adana Grillhaus. [3] Special Charcoal An Organic Coconut Shisha Charcoal is used, which is significantly more expensive, but develops far fewer pollutants than classic charcoal. [4] Adana Kebab originally comes from Adana Province Adana Keba