Turkish Adana Kebab Recipe I Adana Kebab without Grill I Best Turkish Kebab
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I ate a lot of good things when I was in Istanbul years ago. Heavy thick cream (Geymar) topped with honey served with ekmek bread for breakfast. Or deep-fried mussels next to Bosporus Bridge as an early evening snack or Manti (Turkish Dumplings) served with yogurt and sumac---but kebabs, made with juicy beef or lamb, molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, was still pretty freaking awesome. One of my favorites was spicy Adana Kabob. These spicy ground beef or lamb kebabs are best cooked over fire but can work on an indoor grill pan or cast-iron skillet.

Ingredients:
2 lb beef
1 red bell pepper
5 garlic cloves
1 onion
2 oz parsley
2 oz cilantro
1 tsp sumac
½ tsp cumin
½ tsp paprika
1 tsp salt
½ tsp black pepper
1 pinch chili flake
¼ fl oz olive oil
zest of one lemon

Rice Ingredients:
8 oz basmati rice
1 tsp turmeric
1 oz parsley, tarragon, cilantro, basil
1 tsp chili sauce
salt to taste

Red onion salad Ingredients
1 red onion
¼ tsp black pepper
½ tsp salt
1 tsp sumac
juice of one lime
1 fl oz olive oil
some parsley


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adana kebab recipe, adana kebab, turkish kebab, kabab recipe, skewer, [ Ссылка ]

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