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 Adana-Kebab Recipe
Kebab is a dish of minced meat strung on a skewer and grilled. This dish is a popular variant of street fast food in Turkish, Caucasian and Asian cuisines. In order for the shish kebab to hold well on the skewer, minced meat must be kneaded for a long time and thoroughly until its consistency becomes viscous and sticky. After all, there are no binding components in minced meat (eggs and bread). The composition of the Adana kebab, in addition to meat and onions, included a paste of paprika and hot red pepper. For a brighter taste, I advise you to pre-bake Bulgarian and hot peppers. In my recipe I will use a mixture of beef and lamb minced meat. Beef is used chopped, and mutton is twisted in a meat grinder with a large grate. After cooking, minced meat should stand in a cool place for at least a day.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Turkish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Turkish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wrap the Bulgarian and hot peppers in foil and bake in the oven at 180 degrees for 20 minutes. Then cool, remove the seeds and a thin film from the skin.
    Wrap the Bulgarian and hot peppers in foil and bake in the oven at 180 degrees for 20 minutes. Then cool, remove the seeds and a thin film from the skin.
  2. Twist the lamb meat in a meat grinder with a large grate. Cut the beef meat with a sharp knife and slice the onion. Grind the pepper with an immersion blender to a puree-like state.
    Twist the lamb meat in a meat grinder with a large grate. Cut the beef meat with a sharp knife and slice the onion. Grind the pepper with an immersion blender to a puree-like state.
  3. Mix the minced meat with salt, finely chopped onion, baked pepper paste and spices. Mix thoroughly and leave to infuse for a day. Before forming the kebabs, carefully knead the minced meat again. You can leave it on the surface by first transferring it into a strong package and securing it so as not to splatter the workplace. When the minced meat becomes sticky and viscous enough, you can start forming kebabs.
    Mix the minced meat with salt, finely chopped onion, baked pepper paste and spices. Mix thoroughly and leave to infuse for a day. Before forming the kebabs, carefully knead the minced meat again. You can leave it on the surface by first transferring it into a strong package and securing it so as not to splatter the workplace. When the minced meat becomes sticky and viscous enough, you can start forming kebabs.
  4. For this purpose, it is better to use flat metal skewers. If there are none, you can do with wooden skewers previously soaked in water. To prevent the minced meat from sticking to your hands, moisten them in water or lubricate them with a small amount of vegetable oil.
    For this purpose, it is better to use flat metal skewers. If there are none, you can do with wooden skewers previously soaked in water. To prevent the minced meat from sticking to your hands, moisten them in water or lubricate them with a small amount of vegetable oil.
  5. Ready-made kebabs can be fried in a grill pan on all sides until golden brown.
    Ready-made kebabs can be fried in a grill pan on all sides until golden brown.
  6. You can bake in the oven using the "grill" function, periodically turning the skewers so that the kebabs are fried on all sides.
    You can bake in the oven using the "grill" function, periodically turning the skewers so that the kebabs are fried on all sides.
  7. When serving, add fresh vegetables and pickled onions to the barbecue.
    When serving, add fresh vegetables and pickled onions to the barbecue.
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