Adana Kebabs Food

ADANA KEBAB

Steps:

• In a large mixing bowl add lamb and veal.
• Then add minced bell peppers and onions.
• Add all spices and mix well.
• Cover and put in fridge overnight.
• Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
• Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
• Place on a hot grill and cook for 3-4 minutes on each side.
• Kebabs will be done when they feel spongy.
• When done place kebab inside of pita.
• top with yogurt sauce and sliced red onion mixture.
• This can also be served with a side of Turkish Pilaf.

ADANA KEBAB

Steps:

• Combine lamb meat cubes and tail fat cubes by using mezzaluna knife. It will take 30 minutes to combine lamb meat and tail fat well together.
• Once the lamb meat cubes and tail fat cubes are combined well by using mezzaluna knife, they will look like ground meat.
• Combine mezzaluna cut red carmen pepper, red hot chili pepper flakes and salt with the mix and use mezzaluna knife again to combine all them well. It will take additional 10 minutes to combine all the mix well.
• Put the kebab meat on to the skewers. (You can use water to prevent the kebab meat to stick on your hand while putting the meat on to the skewers.)
• Put the skewers on a charcoal grill and cook around 15-20 minutes. While grilling, don't forget to flip the each side of the Kebab continuously to keep the tail fat's and ingredients' juice in the meat.

ADANA KEBAB (GROUND LAMB KEBAB)

Steps:

• Gather the ingredients.
• In a large bowl, combine the ground lamb, minced onion and garlic, 1 teaspoon each of the ground cumin and sumac, salt, ground black pepper, red pepper flakes, and ice water.
• Knead the mixture by hand until it turns tacky and starts sticking to the side of the bowl. Place in the refrigerator for about 30 minutes to chill.
• Wet your hands and place a quarter of the lamb mixture onto each skewer. One easy method is to use a 1-ounce scoop to form balls, thread a few onto each skewer, and then mash them together to form the kebab shape.
• Preheat the grill to medium-high. In a small bowl, combine the remaining 1/2 teaspoon each of ground cumin and sumac.
• Grill the kebabs for approximately 12 minutes, until well charred on both sides. Sprinkle the spice mix over the kebabs while they are cooking.
• If desired, serve the kebabs nestled in lettuce leaves with sliced red onion, parsley, tomatoes, and chopped cucumbers along with warm pita or naan bread. Enjoy.

ADANA KEBAB

Steps:

• mix all ingredients.
• cook on grill 15 minutes.

ADANA KEBABS

Steps:

• Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
• Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
• Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
• Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
• Grill lamb kebabs on all sides, until they are browned.
• Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.