Adana kebas: Ruhana Ebrahim
500g lamb/ or beef mince1 onion (peeled and minced)2 tablespoon ground garlic paste1 + ½ teaspoons jeeroo cumin powder1 + ½ teaspoons sumac spice½ teaspoon salt¼ teaspoon ground black pepper1 tablespoon red chilli flakes (rough red chillies)2 tablespoons iced cold water4 wooden skewers (soaked in water)
1. Combine the mince, onion, garlic, 1 teaspoon of jeeroo, 1 teaspoon of sumac, salt, ground black pepper, red 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 skewers5. 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 teaspoons of jeeroo (cumin) and sumac.8. Sprinkle over the kebabs whilst they're cooking.
INFO & TIPS
I served with Flatbread using the Arabic dough, red onion salad, tomato dip with roasted tomatoes cooked with all spices and tzatziki yoghurt and Cucumber dip
20 Jan 2022
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