Kebabs of all kinds are common in Turkish and Middle Eastern cuisines. This particular version is named after the city of Adana in Turkey, where it is said to have originated, and is traditionally made of minced lamb mounted on a skewer and grilled over charcoal. It can also be made in a frying pan.
Please like and subscribe my recipe. The Link is given below: Video link https://youtu.be/aHMixA2UpIc Enjoy!
Ingredients:
For the kebab
500 grams of Ground mutton with
fat you want at least 80-20
50 grams Onion
50 grams Red Bell Pepper
50 grams of Green Pepper
10 grams garlic
Half tsp cumin powder
1 Tsp sumac
1 Tsp Oregano
Salt, Urfa pepper and Paprika as per taste
Oil/Butter for frying/basting
Ingredients For the sumac onion salad
50 grams Onion
100 grams Tomato
10 grams Parsley
Salt as per taste
Tsp Lime/Lemon
Juice
Half Tsp sumac
Method:
For the kebab:
Chop the onion, peppers and garlic.
Then either using your hands, muslin/cheesecloth or a strainer remove all the
Water from the vegetables is added to the meat.
Season the mixture with salt, paprika, urfa pepper, sumac and oregano. Then run it through the food processor for a more melt-in-the-mouth kebab or leave as is after mixing for a more meaty kebab texture.
Leave in the fridge to get cold. Once
cool then skewer the meat and cook.
Best to pan-fry using some oil on a
grill pan. baste with some butter while cooking if you are.
Serve with the salad once cooked.
They don’t take very long to cook, and the meat will be nice and firm, indicating that it’s cooked.
Method For the salad
Slice the onion, dice the tomato and
chop the parsley
Mix all well and season with salt,
sumac and lime juice.
The salad is ready. Serve with the kebab.
For Serving:
Pita bread (or naan bread)
Romaine lettuce leaves
Chopped red onion
Fresh parsley
Grape tomatoes, sliced in half
Chopped cucumber
Enjoy!
Ingredients:
For the kebab
fat you want at least 80-20
50 grams Onion
50 grams Red Bell Pepper
50 grams Green Pepper
10 grams garlic
Half tsp cumin powder
1 Tsp sumac
1 Tsp Oregano
Salt, Urfa pepper and Paprika as per taste
Oil/Butter for frying/basting
Ingredients For the sumac onion salad
50 grams Onion
100 grams Tomato
10 grams Parsley
Salt as per taste
2
Tsp Lime/Lemon
Juice
Half Tsp sumac
Method:
For the kebab:
Chop the onion, peppers and garlic.
Then either using your hands, muslin/cheese cloth or a strainer remove all the
water from the vegetables and add them to the meat.
Season the mixture with salt,
paprika, urfa pepper, sumac and oregano. Then run it through the food processor
for a pastier more melt in the mouth kebab or leave as is after mixing for a
more meaty kebab texture.
Leave in the fridge to get cold. Once
cool then skewer the meat and cook.
Best to pan fry using some oil on a
grill pan. baste with some butter while cooking if you are.
Serve with the salad once cooked.
They don’t take very long to cook, the meat will be nice and firm that will
indicate that it’s cooked.
Method For the salad
Slice the onion, dice the tomato and
chop the parsley
Mix all well and season with salt,
sumac and lime juice.
Salad is ready. Serve with the kebab.
For Serving:
Pita bread (or naan bread)
Romaine lettuce leaves
Chopped red onion
Fresh parsley
Grape tomatoes, sliced in half
Chopped cucumber
No comments:
Post a Comment