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Adana kebab traditionally comprises only male lamb meat, red bell peppers, and tail lamb fat hand minced together. 70/30 meat to fat ratio.
The colour of the Adana Meat is from the spice mix of red pepper flakes and ground red Peper that gives Adana its distinctive colour & fiery flavour profile.
Kofta is typically made with beef, lamb, or a combination of the two. 80/20 meat to fat ratio is the standard.
Kofta meat is mixed with fresh parsley, onion, garlic, and warm spices like coriander and cumin & Middle Eastern Baharat.