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Adana-Kebab Recipe
Kebab is a dish of minced meat strung on a skewer and baked on a grill. The dish is a popular version of street fast food in Turkish, Caucasian and Asian cuisines. To keep the kebab well on a skewer, the minced meat must be kneaded for a long time and carefully until its consistency becomes viscous and sticky. After all, there are no binding components in minced meat (eggs and bread). Part of Adana kebab in addition to meat and onions included a paste of paprika and spicy 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 minced beef and lamb. Beef is used chopped, and mutton is twisted in a meat grinder with a large grate. After cooking, the minced meat must stand in a cool place for at least a day.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wrap the bell peppers and hot peppers in foil and bake in the oven at 180 degrees for 20 minutes. Then cool, remove the seeds and thin film from the skin.
    Wrap the bell peppers and hot peppers in foil and bake in the oven at 180 degrees for 20 minutes. Then cool, remove the seeds and thin film from the skin.
  2. Turn the lamb meat in a meat grinder with a large grate. Chop the beef meat with a sharp knife and slice the onion. Grind the peppers with an immersion blender to a puree state.
    Turn the lamb meat in a meat grinder with a large grate. Chop the beef meat with a sharp knife and slice the onion. Grind the peppers with an immersion blender to a puree state.
  3. Mix the minced meat with salt, chopped onion, baked pepper paste and spices. Mix thoroughly and leave for a day to stand. Before forming the kebabs, knead the minced meat again carefully. You can leave it on the surface, after transferring it to a strong package and securing it so as not to splash the workplace. When the mince becomes sufficiently sticky and viscous, you can proceed to forming kebabs.
    Mix the minced meat with salt, chopped onion, baked pepper paste and spices. Mix thoroughly and leave for a day to stand.
Before forming the kebabs, knead the minced meat again carefully. You can leave it on the surface, after transferring it to a strong package and securing it so as not to splash the workplace. When the mince becomes sufficiently sticky and viscous, you can proceed to 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 grease 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 grease them with a small amount of vegetable oil.
  5. Ready-made kebabs can be fried on a grill pan on all sides until Golden.
    Ready-made kebabs can be fried on a grill pan on all sides until Golden.
  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. Add fresh vegetables and pickled onions to the kebabs when serving.
    Add fresh vegetables and pickled onions to the kebabs when serving.

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