Saturday, 22 August 2015

Adana Kebab Recipe

Adana Kebab Recipe or How to make Adana Kebab

Hi Readers,

If there is one thing I really drool over is kebabs getting smoked over charcoal. The juicy, succulent, melt in your mouth kebabs just make you fall in love with them so much that you cannot get enough of it. The love is like teenage love where you want to see your beloved again and again and you will go distances to see her, or him for that matter.

Best mutton seekh kebabs I have eaten is in Karim's. They are little spicy and soft and very juicy. Though I do not know how they make it, but I came across these Adana Kebabs while going through the net. It is a Turkish kebab which has two specific ingredients, red bell pepper and cumin. Cumin is something which you will find in any Turkish dish. So, I made them at home on my Weber barbecue and enjoyed them with home made Butter Naans. Here it is below.

Turkish Adana Kebab
Turkish Adana Kebab

Turkish Adana Kebab
Turkish Adana Kebab

They are very simple to make though getting the mince onto the seekh requires practice. But it is ok, once or twice you make it, you will get a hang of it.

Let's go straight through the recipe here.

Recipe for Adana Kebab.

  1. Mutton Mince 750 grams.
  2. About half finely chopped red bell pepper.
  3. Cumin powder
  4. Salt to taste.
  5. Red chilli powder to give it a kick.
  6. Coriander powder.
  7. Finely chopped green chillies as per taste.

  1. Mix all ingredients with hand. Yes, get your hands dirty and mix them well.
  2. Now, slightly wet your hands, and take a handful of mince and start making a ball.
  3. Now, insert the seekh right through it and using your hand, start pressing it to stick on to the seekh. You need to do it with very little pressure. Water will ensure that mince does not stick to your hands.
  4. Now, put them to cook over hot charcoal on barbecue and cook on each side for 4-5 minutes.
  5. Use flat seekhs that you generally see in restaurants as it helps cooking faster.
  6. In case you do not have seekhs and barbecue, try this method of Chicken Seekh Kebab. It is very simple and can be made using non-stick tawa.
  7. Serve, with home made butter naan or rumali roti and Onions. 
  8. Do not forget the squeeze a lemon and chaat masala before you dig in for that heavenly taste.

Cooking over charcoal give the real authentic taste and aroma but then not everyone has that at home. Try it on tawa as well, I am sure you will enjoy it as much. They are eaten with different dips in Turkey, primarily made from curd. Curd is eaten with any dish in Turkey.

I hope you liked this recipe. Do leave your comments below and if you liked my recipes, then subscribe to my blog via email.



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