Turkish Adana Kebabs

CREDITS

@when_ruhana_cooks
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INGREDIENTS

500g lamb/ or beef mince1 onion (peeled and minced)1 red pepper (deseeded and minced)Handful flat leaf parsley (minced)2 tablespoon ground garlic paste1 ½ teaspoons cumin powder1 ½ teaspoons sumac spice½ teaspoon salt¼ teaspoon ground black pepper1 tablespoon red chilli flakes (rough red chillies)2 tablespoons iced cold water 4 wooden skewers (soaked in water)

METHOD

1. Combine the minced meat, minced veg, garlic, parsley, 1 teaspoon cumin, 1 teaspoon sumac, salt, pepper, chilli and ice water in a large bowl.2. Knead the mixture by hand until it starts sticking to the side of the bowl. 3. Place in the fridge for about 30min to chill.4. Grease your hands and divide the meat between your skewers.5. Form balls and thread onto the skewer, then mash them together.6. Grill kebabs on electric griller/ or over hot coals or in preheated oven, for about 10min (or more depending how it's prepared), until charred on both sides (but not overcooking stiff).7. Whislt it's grilling, combine the remaining ½ teaspoon cumin and sumac.8. Sprinkle over the kebabs whilst they're cooking.

INFO & TIPS

Serving Suggestion:
Serve the kebabs on warm pita or naan with salad (sliced red onion, chopled parsley, diced tomato and diced cucumbers.)

POSTED ON

21 May 2020

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