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Turkish Style Adana Kebab (Ground Lamb Kebab)

By Executive Chef Abhishek Dhyani

  • Combine the lamb, oniongarlic, 1 tsp cumin, 1 tsp sumac, salt, black pepper, red pepper flakes and ice water in a large bowl
  • Knead the mixture by hand until it starts sticking to the side of the bowl. Place in the refrigerator for 30 minutes
  • Wet your hands and thread a quarter of the lamb mixture onto each skewer
  • Grill the kebabs for 12 minutes, until well charred on both sides
  • Combine the remaining 1/2 tsp of cumin and sumac, sprinkle over the kebabs while they are cooking
  • Serve the kebabs on warm pita or naan bread with sliced red onions, parsley, tomatoes, and diced cucumbers








  • Lamb (ground) - 450 gm
  • Onion (peeled and minced) - 1 no
  • Garlic (peeled and minced) - 4 cloves
  • Cumin(ground)– 1, 1/2 tsp
  • Sumac(ground)- 1, 1/2 tsp
  • Black Pepper(ground)- 1/4 tsp
  • Red Pepper Flakes to Taste
  • Water (ice cold) - 2 tbsp
  • Salt - 1/2 tsp
  • Red Pepper Flakes to Taste