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.
Cook Time | 60 minutes |
Servings |
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Ingredients
- 1000 gram Lamb
- 1000 gram Beef
- 3 pieces Bulgarian peppers
- 2 pieces Peppers red hot chilli
- 1 pinch Black pepper to taste
- 1 pinch Chili pepper (ground)
- 2 teaspoons Salt
- 500 gram Onion
Ingredients
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Instructions
- 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.