Adana Kebab (Turkish Grilled Minced Meat Skewers)

Step 1/3

• 1 red onions
• ½ lemon
• ½ tsp sumac
• ½ tbsp olive oil
• ½ onion
• 1½ cloves garlic
• ½ green pointed pepper
• ½ bundle parsley
• ½ tsp salt

• cutting board
• knife
• bowl (small)
• bowl (large)

Thinly slice or shave red onions into very fine strips, add to a small bowl and toss it with lemon juice, sumac, a pinch of salt, and a drizzle of olive oil. Set aside. Peel onion and garlic. Remove core and stem from pointed peppers. Finely chop garlic, onions, peppers, and parsley, then add to a large bowl.

Step 2/3

• 250 g ground beef
• 250 g ground lamb
• 1 tbsp hot paprika powder
• 1 tbsp ground cumin
• 1 tsp chili flakes
• 1 tsp salt

• bowl
• metal skewer

Add minced meats and season with paprika powder, cumin, chili flakes, and salt. Knead well and refrigerate for approx. 1 hr. Then, press a handful of the meat mixture onto each skewer. Make sure to press the ends down firmly.

Step 3/3

• 1 tomatoes
• bulgur (for serving)
• flatbread (for serving)
• yoghurt-mint sauce (Cacık) (for serving)

• grill
• grill pan (optional)

Preheat the grill or a grilling pan. Grill meat skewers at 230–250°C/445–480°F for approx.10–15 min. on each side, depending on their thickness. Halve tomatoes and grill them as well for approx. 5 min. Serve the finished skewers with the grilled tomatoes and onion salad. And pair with bulgur, flatbread, or a yogurt-mint sauce (cacık), if desired.

Enjoy your meal!