Thursday, January 29, 2009

Adana Kebab

Adana Kebab or Adana Kebap (Adana kebabı in Turkish) is a long, charcoal grilled, minced meat brochette mounted on a wide skewer. It is named after Adana, the fifth largest city of Turkey, in the Mediterranean region. It is originally known as kıyma kebabı (minced meat kebab) or simply as kıyma in Adana.

500 gr lean ground mutton
100 gr fat from lamb tail, finely chopped
1 red bell pepper, finely chopped (use mixer) or 1 tbsp full red pepper paste
1 bunch parsley, finely chopped
1/2 tsp crushed red pepper
Salt

Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbecue tomatoes and green peppers on the side.

Serve with pita bread. Adana Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

Adana on Video...

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