Adana Kebab

  Adana Kebab Recipe.
Make about 20~25 skewers.

Ingredients:

• ± 200 gr lamb, minced with mincing knife (better) or machine
• ± 300 gr beef, minced with mincing knife (better) or machine
• ± 50-100 gr tail fat, minced with mincing knife or machine
• 2~3 big red capia chilly peppers, seeded
• 2~3 carliston chilly pepper/ banana pepper, seeded
• ± 2 tsp salt or to taste
• pinch of black pepper powder
• pinch of cumin powder (optional-İ like adding pinch of cumin on my kebab)
• ± 2 tsp smoke paprika powder or Cayenne pepper powder
• ± 1 tbsp Isot biber (Sanliurfa pepper flake)
• Some wide skewer. İf you use bamboo skewer like mine, soak in oil few minutes.

How to make:

1) On wide cutting board, chopped carliston, capia chilly pepper and chopped it very finely using mincing knife. Drain the excess water.

2) Place all ingredients on big bowl, mix and knead to combine well. 

Wet your palm with water, take skewer and with your wet hand take kebab mixture and form the meat around  kebap skewers. Squash each ball around the skewer, pressing the mixture so it spreads along the skewer. Once all skewers are firmly covered, put them back in the refrigerator for at least 1 hour for develop the flavor.
Sorry, İ mostly work alone in my kitchen so nobody help me taking pictures 😞

Note: If you want to make it ahead, just keep your kebab mixture in airtight container without put on skewer, defrost before use. Keep in freezer up to 4 days.

3) Heat lightly oiled grilled pan/ electric one over medium heat. Grill your chicken kebab until done both sides. Grill also your lavash bread, tomatoes and carliston chilly pepper to lightly brown for serve later. You can do over charcoal also, it's even better!