Adana kebab: how to cook a hearty meat dish that tastes better than barbecue

Adana kebabs are made exclusively from sheep meat, preferably lamb raised in natural conditions on open pastures. The minced meat for adana kebab should be ground by hand, no meat grinders or blenders. In addition to minced lamb, adana kebabs contain kurduk (lamb fat), salt and chili pepper flakes.

The cook shared a recipe on Instagram for a delicious adana kebab made of meat, with hot peppers, herbs and onions.

Ingredients:

• Meat - 400 g
• Hot pepper - 1 pc.
• Kapi pepper (or bell pepper) - 1 pc.
• Onions - 2 pcs.
• Tomatoes - 2 pcs.
• Parsley
• Paprika, black pepper, salt
• Pita bread
• Sumac (sumac) - optional

Method of preparation:

1. Chop all the vegetables (1 hot pepper, 1 sweet pepper, 0.5 tomatoes and 0.5 onions) with a knife or blender. Chop a few sprigs of parsley and add to the vegetables.

2. Pass the meat through a meat grinder, but it is better to chop it finely with a knife. Add the chopped vegetables and spices. Thoroughly beat the meat for several minutes to make the minced meat a homogeneous mass. This will prevent the kebab from falling apart during cooking.

3. Divide the minced meat into 4 equal balls. Alternately thread on skewers to form kebabs.

4. Cook in the oven at 200°C for 30 minutes (15 minutes on each side) or on charcoal.

Serve with a vegetable salad and pita bread!