Adana Kebab Recipe at Home

Adana kebab is the most delicious barbecued dish. But the taste of the one at home is so delicious... If you serve it with roasted tomatoes, peppers and heirloom einkorn bulgur along with rice, you will be the most talked about person of recent times. If you want to see and experience the wonderful harmony of lamb and beef with capia pepper and garlic, this recipe is for you... When my son tasted it; "I felt like eating Adana kebab outside," he said.

How to Make Adana Kebab Recipe at Home?

• Sort and wash your capia pepper and garlic. Chop them very thinly separately. After chopping the capia peppers, extract the juice by squeezing them with your hand. Chop the shirt fat very finely.
• Combine the oil, capia pepper and garlic with the minced meat in a kneading bowl. Add spices and salt and knead roughly.
• While making the original Adana kebab, mutton, capia pepper and garlic are pulled with a shredder, spices are added, kneaded and put on skewers. While Adana is threading it onto skewers, take mandarin-sized pieces from the meatball mixture and shape them into flat ovals.
• While pushing the skewer upwards by inserting it from the bottom, wet your hands slightly, press with your fingers, and place them on the skewers so that the shape of your fingers reaches the meatballs. Bake upside down on the oven grill or on a tray lined with baking paper at 200 degrees.