Adana Kebab Recipes

ADANA KEBABS

Steps:

• Slice the onion as thinly as possible, and mix in the sumac, crushing the onion to release the juices.
• Prepare stove-top grill, and grill whole peppers and tomato halves until they are tender; set aside.
• Combine the lamb, chopped onions, garlic, red pepper, parsley, salt and pepper to taste, and knead to make a paste.
• Divide into 4 equal portions, and mold on 4 flat skewers to make long sausage-like rolls.
• Grill lamb kebabs on all sides, until they are browned.
• Heat bread, and serve with kebabs, with onion-sumac relish and peppers and tomatoes on the side.

ADANA KEBAB

Steps:

• In a large mixing bowl add lamb and veal.
• Then add minced bell peppers and onions.
• Add all spices and mix well.
• Cover and put in fridge overnight.
• Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
• Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
• Place on a hot grill and cook for 3-4 minutes on each side.
• Kebabs will be done when they feel spongy.
• When done place kebab inside of pita.
• top with yogurt sauce and sliced red onion mixture.
• This can also be served with a side of Turkish Pilaf.