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.

Grill Salad Recipe

|

I often cook this salad, its peculiarity is that it can be cooked in the evening, standing in the refrigerator, it becomes even tastier. I can’t do without any dish! Under the barbecue is irreplaceable!!! Another plus of this salad, since it is prepared in large chunks, those who do not like a certain vegetable can simply not put it on a plate.