Adana Kebab

How to Make It

• 1

  ['Prepare the minced meat mixture: In a large mixing bowl, combine 500 grams of medium-fat ground beef and 250 grams of ground lamb (total 750g). Finely chop or grate 1 medium onion, squeeze out its juice, and add to the meat. Finely chop (as if minced with a knife) 2 red bell peppers and 2 green pointed peppers. Add 2 cloves of grated garlic, 1 tablespoon of red pepper flakes, 1 teaspoon of cumin, 1 teaspoon of black pepper, and 2 teaspoons of salt. Knead all ingredients by hand for at least 10-15 minutes until it reaches a paste-like consistency. Let the mixture rest in the refrigerator for at least 1 hour.', 'Skewer the kebabs: Take palm-sized portions of the rested meat mixture and firmly shape them onto long, flat metal skewers, ensuring the meat adheres well to the skewer to prevent it from falling apart. You can use approximately 150-200 grams of mince per skewer.', 'Grilling: Grill the prepared kebabs over medium heat on a well-charred wood or charcoal grill. Turn the skewers frequently to ensure even browning on all sides (typically 4-6 minutes per side). Be careful not to overcook them to retain their juiciness.', 'Prepare the garnishes: While the kebabs are cooking, grill 2 tomatoes and 2 green peppers over the coals. Finely slice 1 onion (piyaz style), add a pinch of salt and freshly chopped parsley, and mix.', 'Serving: Remove the cooked Adana kebabs from the grill. Place them on a serving plate with warm lavash bread (or pita). Serve with grilled tomatoes, grilled peppers, and the parsley-onion piyaz. Optionally, serve with a lemon wedge and onion piyaz sprinkled with sumac.']