Sunday, 24 June 2012

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.

  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
  • 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

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