The Ultimate Adana Kebab

I had these little beauties all over Turkey.  My favourite was prepared by the chef at Hotel Villa Monte, in Cirali, on the South Coast.

Ingredients:

1. 400g lamb neck/steak with a little fat
2. 300g veal
3. a bit of olive oil
4. 2 Tbsp butter
5. 3 cloves garlic, finely minced
6. 1/2 Tbsp ground cumin
7. 1/2 Tbsp dried chilli flakes
8. 1/2 Tbsp ground coriander
9. 1 large red onion, finely chopped
10. 1 tsp lemon juice
11. salt and pepper

Method:

• cut both lamb and veal nice and fine to form a mince and add butter
• add onion and all spices and mix well
• cover and leave in the fridge overnight
• take some skewers and mould the mince along, so that you have a thickness of around 5cm
• grill them over a fire or on a griddle pan
• serve with rice, yoghurt, some grilled tomato and green chillies