500 gr lamb rack , 500 gr veal flank, 250 gr soft tail fat, 1 capia pepper, 3 coffeespoon chili flakes, salt. .
Ezme (Dip): 2 tomatoes, 1 onion, 1 tsp chili flakes, 2 tbsp olive oil, salt. .
Soğan Salatası (Onion Salad): 2 onions, half bunch parsley, 1.5 tbsp sumac, salt. .
Direction: Chop all meat and tail fat by hand and mix. Remove seeds from capia pepper, cut into tiny bits then squeeze to get rid of its liquids. Add chili flakes in a waterglass and fill it with 1/4 teaglass of water. Let it sit for an hour. Add meat, pepper, salt and chili flakes in a bowl. Knead for five minutes. Cover the mixture with a stretch film and put it in the fridge for 3 hours at least. Wet your hands and place some of the meat mixture onto each skewer. Shape as shown in the video. Line your baking sheet with parchment paper and arrange the adana kebaps on it. Cover the skewers with another sheet of parchment paper then with aluminium foil. Prepare the kebabs in the preheated oven at 180°C (top and bottom setting on, with fan) for 25 minutes. Remove the foil and paper and bake for another 10 minutes with the same heat. Serve with dip, onion salad, lavash bread or pide and ayran drink.
The original is prepared on grills of course, so if you have one at your home, use a grill with wood coal instead for a more authentic taste 😊
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