Adana Kebab

Ingredients for 6 servings:

• 1 kg minced lamb, alternatively lamb and beef mixed
• 2 large onions, finely grated
• 3 chili peppers, pitted and mashed
• 4 cloves garlic, ground to a pulp with a little salt
• 1 bunch parsley, flat, finely chopped
• 1 tsp, heaped salt
• 1 tsp cumin, freshly ground
• 1 tbsp paprika paste
• ½ lemon(s), juice and finely grated zest

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

according to the recipe of my Turkish neighbor

Knead all ingredients thoroughly (at least 5 minutes, so the meat fat blends well with the remaining ingredients and binds). Let the meat mixture rest in the refrigerator for a few hours. Spread approximately 150–200 g of meat mixture onto metal skewers and press down firmly. Grill the skewers over high heat for about 2–3 minutes per side, turning them over early to prevent the mixture from falling off. Tip: When shopping, tell your butcher that you want a slightly higher fat content so the skewers don’t dry out. Even better, make the mince yourself.