Adana kebab is one of Turkey's best-loved kebabs, spicy and usually grilled on skewers from minced meat and spices. A recipe from Ajker Patrika's features desk shows it can be made in a home oven without a grill or skewers, charred outside and juicy within.
You need 3 pounds of beef or mutton mince, two onions, two red capsicums, a cup of chopped parsley, a few cloves of garlic, a teaspoon each of paprika, Aleppo pepper and ground cumin, salt and black pepper to taste, three tablespoons of tomato paste and a little olive oil.
Finely chop the onion, red capsicum, garlic and parsley. Add the mince, tomato paste and all the spices and knead well; the better it is mixed, the better the flavour.
Preheat the oven to 210C. Grease a baking tray with a little olive oil, spread the meat mixture evenly, score it lengthwise with a knife to shape the kebabs and drizzle a little more oil on top. Bake for 12 to 15 minutes.
Separate the kebabs and grill them for a few more minutes to char the tops. Serve hot with tomato and onion salad, a yoghurt sauce or flatbread.
This recipe is based on a recipe by Ajker Patrika's features desk.
Photo: Anatolianpride / Wikimedia Commons (public domain)
Source: Ajker Patrika
Comments
(0)