Adana Beef Kebabs With Yogurt Sauce Recipes

ADANA KEBAB

Steps:

• In a large mixing bowl add lamb and veal.
• Then add minced bell peppers and onions.
• Add all spices and mix well.
• Cover and put in fridge overnight.
• Mix red onion,sumac,lemon juice in small bowl cover and put in fridge.
• Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
• Place on a hot grill and cook for 3-4 minutes on each side.
• Kebabs will be done when they feel spongy.
• When done place kebab inside of pita.
• top with yogurt sauce and sliced red onion mixture.
• This can also be served with a side of Turkish Pilaf.

ADANA BEEF KEBABS WITH YOGURT SAUCE

Steps:

• In a bowl, add all ingredients together, then knead to mix well with one hand.
• Divide the meat mixture into 10 small balls; then shape like a long burger. Place each piece into 2 skewers (so it holds better) and stretch and pull the meat flat to almost the length of the skewer. Repeat the process until you use up all of the meat mixture. You can use metal skewers or wooden skewers soaked for at least 2 hours.
• Chef Tip: if you want to test the flavor of the meat, take a teaspoon of meat, and cook in a pan. Taste for seasoning and adjust if needed. Then skewer the meat.
• Brush each skewer with oil on both sides. On a stove top grill or outdoor grill, on medium-high heat, place the skewers about 2 inches apart. Cook one side until golden slightly charred, turning once, flip to the other side and cook to golden and slightly charred. Note: You can also cook them in smaller skewers on a frying pan. Use less meat to fit the pan.
• Mix all ingredients together, taste for seasoning and adjust as needed. It's best when refrigerated for a few hours.
• Once the skewers are all cooked, transfer to a platter, add the yogurt sauce on top and a generous drizzle of balsamic.