Onion 1Garlic 2 podsRed pepper 1Parsley handful Chop coarsely and mix in beef beef 600 gms saltsumac 2 teaspoonred chili flakes 1 teaspooncrushed black pepper 2 teaspooncumin powder 1 teaspoon TURKISH SALAD onion sliced 1parsley choppedlemon juice 4 tablespoonolive oil 1 tablespoon sumac 1 teaspoon salt
Add all the kebab ingredients to the food processor and pulse till incorporated. Rest the meat at least for 2 hours, overnight is best though. Moisten your hand with water and make equal sized balls of the mixture. And set on flat skewers.I made flat skewers by wrapping 4 shashlik sticks in foil.Heat a flat pan (or tawa) and drizzle 2-3 tablespoon oil. Place your kebabs on medium heat and cook for a few minutes each side until charred. Do not over cook them or they will get dry. Alternatively, you can grill them on an outdoor charcoal grill or bake them.
add all the Turkish salad ingredients in a bowl.Serve the Adana Kebabs with flatbread and Turkish Salad