Question: What is Adana kebabı?
About the article "Kebab", section "Adana".

Candidate passages:
Adana kebabı (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal.
It is generally "hot" or piquant.
A "less hot" version is generally called urfa kebabı.
New variants of the Kıyma kebabı, not protected under the same patents, have been enjoyed since the 1950s, in communities in the former Ottoman Empire, including Istanbul, Baghdad, and Damascus.
These versions are adapted to the local tastes and cannot be considered the original Kıyma kebabı: In Istanbul, and other Turkish communities outside of the Adana and Aleppo, a "Kıyma kebabı" is either an ""Adana kebabı"" (the spicy variant) or an "Urfa kebabı" (the non-spicy one).
The original "Adana kebabı" was not spicy at all, and "Urfa kebabı" did not exist, even in Urfa, where the local variation of "Kıyma kebabı" is called "Haşhaş kebabı".
In Damascus, a non-spicy "Kıyma kebabı" named "كباب حلبى" ("Aleppo kebab") is served with a thick tomato sauce and rice.
This serving style is unknown in Aleppo, where the "Kıyma kebabı" is called "كباب خشخاش" ("Haşhaş kebabı") and served with flatbread, onions, parsley and sumac, just like in Turkey.  
Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.
The culinary item is named after Adana, the fifth largest city of Turkey and was originally known as the "Kıyma kebabı" (lit: minced meat kebab) or Kıyma in Adana-Mersin and the southeastern provinces of Turkey. 
  Adana kebabı or kıyma kebabı – kebab with hand-minced (zırh) meat mixed with chili on a flat wide metal skewer (shish); associated with Adana region although very popular all over Turkey.
Ali Paşa kebabı, "Ali Pasha kebab" – cubed lamb with tomato, onion and parsley wrapped in phillo.
Alinazik kebab – Ground meat kebab sautéed in a saucepan, with garlic, yogurt and eggplants added.
Antep kebabı – Half-fat minced meat mixed with thin slices of the same meat and made into balls and cooked between thick slices of eggplant mixed in between heaps of tomato and paprika.
Bahçıvan kebabı, 'gardener's kebab' – Boneless lamb shoulder mixed with chopped onions and tomato paste.
Beykoz kebabı – Tomato and onion flavoured lamb, wrapped in aubergine slices and garnished with lamb brains.
Beyti kebab – Ground lamb or beef, seasoned and grilled on a skewer, often served wrapped in lavash and topped with tomato sauce and yogurt, traced back to the famous kebab house Beyti in Istanbul and particularly popular in Turkey's larger cities.
Bostan kebabı – Lamb and aubergine casserole.
Cağ kebabı, 'spoke kebab' – Cubes of lamb roasted first on a cağ (a horizontal rotating spit) and then on a skewer, a specialty of Erzurum region with recently rising popularity.
Çardak kebabı, 'arbor kebab' – Stuffed lamb meat in a crepe.
Ciğerli kağıt kebabı, 'liver paper kebab' – Lamb liver kebab mixed with meat and marinated with thyme, parsley and dill.
Çökertme kebabı – Sirloin veal kebap stuffed with yogurt and potatoes.
Çömlek kebabı, 'earthenware bowl kebab' – Meat and vegetable casserole (called a güveç in Turkish) with eggplant, carrots, shallots, beans, tomatoes and green pepper.
Çöp şiş, "small skewer kebab" – a specialty of Selçuk and Germencik near Ephesus, pounded boneless meat with tomatoes and garlic marinated with black pepper, thyme and oil on wooden skewers.
Doner kebab   Hünkâri kebabı, 'Sultan's kebab' – Sliced lamb meat mixed with patlıcan beğendi (aubergine purée), basil, thyme and bay leaf.
İskender kebap – döner kebap served with yogurt, tomato sauce and butter, originated in Bursa.
The kebab was invented by İskender Efendi in 1867.
He was inspired from Cağ kebab and turned it from horizontal to vertical.
İslim kebabı, 'steamed kebab' – Another version of the aubergine kebab without its skin, marinated in sunflower oil.
Kağıt kebabı – Lamb cooked in a paper wrapping.
Buğu kebabı, "steamed kebap" – cooked in low heat until the meat releases its moisture and reabsorbs it.
Kılıç şiş – Brochette of swordfish  Köfte kebab or Shish köfte – minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled.
Kuyu kebabı, 'pit kebab' – Prepared from the goat it is special for Aydın region, similar to tandır kebabı .
Kuzu incik kebabı, 'lamb shank kebab' – Lamb shanks mixed with peeled eggplants and chopped tomatoes, cream, salt and pepper.
Kuzu şiş – Shish prepared with marinated milk-fed lamb meat.
Manisa kebabı – This Manisa region version of the kebab is smaller and flat size shish meat on the sliced pide bread, flavored with butter, and stuffed with tomato, garlic and green pepper.
Orman kebabı, 'forest kebab' – Lamb meat on the bone and cut in large pieces mixed with carrots, potatoes and peas.
Patates kebabı, 'potato kebab' – Beef or chicken mixed with potatoes, onions, tomato sauce and bay leaves.
Patlıcan kebabı, 'aubergine kebab' – Special kebap meat marinated in spices and served with aubergines, hot pide bread and a yogurt sauce.
Ramazan kebabı, 'Ramadan kebab' – Meat mixed with yogurt, tomato and garlic stuffed with fresh mint or garnish on Pide bread.
Şiş kebabı – Prepared with fish, lamb or chicken meat on thin metal or reed rods, grilled.
Şiş tavuk or Tavuk şiş or – Yogurt-marinated chicken grilled on a stick  Sivas kebabı – Associated with the Sivas region, similar to Tokat kebab but especially lamb ribs are preferred and it also differs from Tokat kebabı on the point that there are no potatoes inside.
Susuz kebap, 'waterless kebab' – Cooked after draining excess fluid from the meat rubbed with salt and cinnamon in saucepan.
Talaş kebabı, 'sawdust kebab' – Diced lamb, mixed with grated onions, brown meat mixed with flour dough.
Tandır kebabı, 'tandoor kebab' – Lamb pieces (sometimes a whole lamb) baked in an oven called a tandır, which requires a special way of cooking for hours.
Served with bread and raw onions.
Tas kebabı, 'bowl kebab' – Stewed kebab in a bowl, beginning with the cooking of the vegetables in butter employing a method called yaga vurmak, ("butter infusion"), before the meat itself is cooked in the same grease.
Testi kebabı, 'earthenware-jug kebab' – Ingredients are similar to çömlek kebabı, prepared in a testi instead of a güveç, generally found in Central Anatolia and the Mid-Western Black Sea region.
Tire kebabı - Minced meat cooked on sheesh and served with maydanoz and sauce, on top of special Tire bread  Tokat kebabı – Associated with the Tokat region, it is made with veal marinated in olive oil, aubergine, tomatoes, potatoes, onion, garlic and special pita bread.
Urfa kebabı – from Urfa, similar to Adana kebab, but not spicy  
 "Süleymâniye Kebabı" or كباب سليمانية: An Iraqi variety, that differs from the classic "Adana kebabı" in a few ways, notably the fact that no pepper or spice whatsoever is added to the mixture, which is also roasted in a very special mangal that has a powerful blower mounted on one side, which raises the temperature of the charcoal.
The result is a quite uncommon but very tasty "Kıyma kebabı" that has a kind of glazed and crispy outer crust.