Adana Kebab
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat, lamb, alternatively lamb and beef mixed
- 2 large onions, finely grated
- 3 chilli pepper (s), pitted and processed into puree
- 4 cloves garlic, ground with a little salt to make puree
- 1 bunch parsley, smooth, finely chopped
- 1 teaspoon, heaped salt
- 1 teaspoon cumin, freshly ground
- 1 tablespoon paprika pulp
- 0.5 ½ lemon (s), juice and finely grated zest
Print Recipe
Pin Recipe Instructions
- Knead all ingredients together properly (at least 5 minutes so that the meat fat mixes well with the remaining ingredients and releases binding). Let the meat dough soak in the refrigerator for a few hours.
- Spread around 150 - 200 g of meat dough each on metal skewers and press down firmly. Grill the skewers over high heat for about 2-3 minutes on each side, turning them very early so that the mixture does not fall off.
- Tip:
- Tell the butcher when shopping that the fat content should be a little higher so that the skewers do not dry out. Even better, make the minced meat yourself.
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