John Myers
Ingredients for 4 servings:
- 500 g minced beef or mixed lamb and beef
- 1 tsp organic lemon peel, finely grated
- 1 tsp Pul Biber
- 1 onion(s), grated
- 1 garlic clove(s), grated with a little salt
- 1 egg(s)
- 3 tbsp breadcrumbs
- 3 sprigs mint, fresh or parsley
- salt and pepper
- Oil for frying
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes
Adana Kebab for pan or grill
Mix all ingredients thoroughly and let rest in the refrigerator for about an hour to allow the flavors to develop and meld. Then, using your hands, press the meat mixture in portions around wooden skewers (shish kebab or satay skewers). The skewers don’t need to be pre-treated, as the minced meat practically releases itself due to the fat released during frying. Heat a pan with a little oil and fry the skewers on all sides for about 5-10 minutes until crispy and brown. In summer, the skewers are also delicious on a charcoal grill with metal skewers. Rice, salad, and feta cheese are good side dishes. In Turkey, people like to eat them with yogurt or put the cooked meat on sliced flatbread (in my recipes) as a snack. Regarding the spiciness, I would like to point out that with this amount of Pul Biber, the skewers are really not too spicy; rather, the spiciness develops slowly and pleasantly on the palate. You can vary this according to your taste, or, as is often done in Turkey, serve it with an extremely spicy dip.
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