Adana Kebab Recipe
Adana Kebab, which is one of the geographical marked flavors of Adana region, is made by passing a special meatball to the skewers and cooking in coal fire. The difference from the Urfa kebab that is similar is that it is painful. Although there is no armor minced at home, it is possible to capture a similar kebab taste by using big and single shot ground beef. The secret is in the spices, especially if there is a coal fire, you should try it. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 30 Min
Cook: 30 Min
| Lamb Mince (Row) | 500 Grams |
| Tail Fat | 250 Grams |
| Chili Pepper | 1/2 Cup |
| Salt | 1 Tsp |
Steps:
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If you do not have a barbecue and coal fire, heat the oven at 200 degrees.
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Soak the red pepper flakes with warm water an hour beforehand.
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Traditional Adana kebab is made with minced meat. If possible, finely chop the meat and tallow with a line and rest it in the fridge. Or use coarse, single-shot ground beef.
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Add the soaked red pepper flakes juice and salt to your mince, mix and let it rest for another hour.
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Grease the grill wire of your oven. Cut off large pieces of the meatball paste that you kneaded and paste, stick them on kebab skewers and shape them by squeezing them with your fingers.
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Place a baking tray under the wire rack and place your pita or bread on this tray. Your pita, fried with dripping oil, will be the base of the kebab. You can also roast tomatoes and peppers in this tray at the same time.
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Place the Adana kebab skewers on the grill, turn them upside down and fry until golden brown.
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Serve the cooked kebab skewers on pita with parsley, roasted tomatoes and peppers without waiting. Bon Appetit!
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Note: For the balance of carbohydrates, you can also consume this delicious kebab with a nice bulgur pilaf with plenty of tomatoes, or as a wrap by wrapping a lavash with onion puree.
30 Min
