Mild or Spicy Turkish Adana Kebabs! Served with Lavash Bread, Roasted Peppers & Tomatoes with a Fresh Salad on the side, typically with Yougurt or Tzatziki. The Turkish Kebabs can also be sered as a Adana Kebab & Rice Platter with choice Rice and a fresh Onion & Tomato Salad with Halal White Sauce drizzled ove top. Either way it makes for an excellent Mediterranean meal.
Servings: 4 portions
Equipment
- 4 Hom Skewers
- 1 Catch Pan
Ingredients
- 1 lb Very Cold Ground Lamb - or Beef, although not authentic
- 68 g Lamb Tail Fat - See Notes
- 1 Tbl Hot Aleppo Chili Flakes - or more. Exchange using 1-2 tsp of ISOT for Urfa Kebabs
- 1 tsp Salt
- 1 Roasted Red Pepper - Chopped Fine and/or 1-2 Tbl Pepper Paste
- 1 Tbl Parsley - Optional
- 3 Cloves Garlic - Optional
- 1/2 tsp Black Pepper
Instructions
- Chop the animal Fat into small pieces. Chop the Red Pepper. Squeeze out and place into a food processor with the Fat.
- Add the very cold ground Meat and remaining ingredients and purée for 1 minute or until evenly distributed. Empty the meat mixture back into a Bowl, cover, and refrigerate for at least an hour.
- Portion the meat into 4 parts, about 140–150 g and shape the meat unto the wide stainless steel skewers with wet hands. Get it evenly distributed and then shape to desired aesthetics.
- With the oven rack one notch down below the top rack so that there is room to flip the Kebabs. Place the Kebabs on a casserole dish, so the meat is not touching anything and the dish can act as a catch pan. Broil the Kebabs, flipping them over every 2–3 minutes until the juices run clear, about 8–10 minutes. Transfer to a serving plate.
- Drizzle the pan grease over the Kebabs and if eating with bread, brush the bread with the catch pan grease. Serve with various Sauces & Salads.
Notes
Fat Source: If you can't source lamb tail fat. Then use the trimmed Fat from Lamb Chops or Beef Suet or another form of solid animal fat can be used such as Pork Fat. Although for the Adana Kebab Authenticity there is no other substitute. The fat percentage is 15-20%.
Urfa Kebabs: For Urfa Kebabs, exchange the Hot Aleppo Pepper for Urfa Pepper and use only 1-2 tsp of Urfa. Optionally drop the Black Pepper or reduce.
Adana Kebabs Seasoning: More modern versions include Garlic, Red Pepper, Parsley, etc…