Turkish Adana Kabab
Description
Home-style Turkish Adana kebabs made with a flavorful mixture of coarse minced meat, finely hand-chopped red capsicum, parsley, garlic, and simple spices. Grilled to juicy perfection and served warm with flatbread.
Ingredients
Instructions
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Finely hand-chop the red capsicum, garlic, and parsley using a sharp knife rather than a food processor to maintain the ideal texture.
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Soak the dry red chilli flakes in a little warm water to soften them.
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In a bowl, combine the coarse minced meat, chopped vegetables, softened chilli flakes, and salt.
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Mix and knead the meat mixture thoroughly by hand for several minutes to ensure the ingredients are fully incorporated.
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Chill the prepared meat mixture in the refrigerator for 10 to 15 minutes to make it easier to shape.
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Wet your hands and firmly press portions of the meat mixture onto flat skewers to form traditional kebab shapes.
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Refrigerate the skewered kebabs for about 30 minutes so they hold their shape securely.
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Cook the kebabs on a hot grill pan or barbecue grill over medium-high heat for about 10 minutes, turning occasionally until browned and juicy on all sides.
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Press flatbread over the kebabs during grilling to absorb the delicious juices and flavors.
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Remove carefully from the skewers and serve hot with flatbread.
Note
Use coarse minced meat containing some fat to ensure the kebabs stay juicy and tender during grilling without drying out.
Hand-chop the vegetables finely with a knife rather than using a food processor to achieve the authentic texture and appearance of traditional Adana kebabs.
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