Adana kebab - lamb shish kebab
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Adana kebab is a traditional Turkish type of lamb kebab, which is cooked on wide and long metal skewers.
Adana kebab is a Turkish kebab with a very characteristic shape - flattened and seemingly wavy. To prepare adana kebab you need special skewers. Ideally - exactly like mine - long, flat metal ones. There are wooden ones, but those are no longer classics.
Adana kebab is traditionally made from lamb, although there are also recipes using a combination of lamb and beef. It is very important that, in addition to pulp, fat is also used. For example, for 1 kilogram of meat from the thigh, 100 g of fat tail fat is taken. The only salvation for those who live in countries where fat-tailed breeds are not raised is shoulder meat in combination with a flap that goes over the belly. It gives the correct ratio in terms of the amount of fat, although, they say, it is not an ideal option in terms of flavor; with fat tail it tastes better.
One thing you can't have an adana kebab without is chili. The minced meat should be spicy. Either fresh pepper or chili flakes are used. Turmeric is also a must-have dry seasoning. In addition to them, the minced meat includes either tomato or paprika (one of the two), and sometimes also onions.
Paprika is usually taken in the form of a ready-made semi-finished paste, which is sold in Turkish stores. If you use raw paprika or tomato, then they should be peeled and grains removed, crushed into a puree with a knife, and the water from this puree should be very carefully squeezed out. Accordingly, the paprika should be baked in the oven before sanding, and the tomato should be blanched.
The minced meat for adana kebab is aged for a long time, preferably 24 hours. It is cooked on a grill with charcoal.
Ингредиенты
Lamb (shoulder) - 1100 g
Paprika paste - 2 tbsp.
Onions - 1 pc.
Chili - 1 pc.
Salt - to taste
Рецепт
1. Cut the meat into pieces that are convenient to stuff into a meat grinder.
2. If using fresh chili, chop it finely.
3. Finely chop the onion.
4. Scroll the meat through a meat grinder. If there is a choice, then we use a disk with large holes. The coolest option is, of course, minced meat, chopped with a knife, if anyone knows how.
5. Combine all ingredients, including salt. Mix the minced meat.
6. Place the minced meat in a plastic bag and keep it there for about a day, kneading it from time to time. It will become more and more dense.
7. Before stringing onto skewers, divide the minced meat into 4 parts. 1 part of this amount corresponds to one classic skewer for adana kebab. We form each of the parts into a tight lump and pierce it with a skewer so that the meat is approximately in the middle.
8. After this, we begin to push the meat up and down the skewer, clenching our hand into a fist. Four fingers are under the meat, supporting it from below and leveling the sides, and the fifth (large) tamps on top, leaving those stripes characteristic of adana kebab, which makes it look wavy.
9. Turn the skewer over and repeat the same procedure on the other side. In no case should you strive for a flat and smooth surface; these thumbprints should also remain there.
10. Adana kebab should be fried on the grill, where the meat hangs freely over the coals. Unfortunately, the design of our grill does not allow us to put anything on it without a grate. The minced meat sticks to the grill, so we have to put some foil on it. In this case, baking takes place over an area with high heat (white coals, slightly smoldering red). You can't use it on a grill without foil over high heat - the fat will flow and burn. There, look for an area with moderate heat and keep liquid on hand in case you need to douse the flame. Adana kebab is cooked with a twist or turns until golden brown. Aim for about 8 minutes.
11. Bon appetit!