Adana Kebab Recipe

Start by chopping your onions and garlic cloves very finely. They need to blend perfectly with the meat. Mix the ground lamb, ground beef and finely chopped onions and garlic in a bowl. Knead your stuffing well.

Then add the hot pepper paste, chopped red bell pepper and finely chopped parsley. Then add the spices: chili powder, black pepper and a little salt. Mix well with the Adana Kebab filling.

Cover the container with cling film and leave to rest in the fridge for at least 2 hours. It's best to knead it once more after an hour's rest.

Once the meat has rested, use flat metal skewers (I use 8 for this recipe). Divide the meat into 8 equal portions and thread each onto a skewer. Try to form skewers about 15cm long and 3cm wide. It's important that your skewers are roughly the same size to ensure even cooking.

To cook your delicious Adana brochettes, you can use a charcoal grill, an electric grill, an oven or simply a large frying pan. I personally use the barbecue, but this recipe is also very easy to cook in the oven. Grill your Adana brochettes for around 10 to 15 minutes on each side, turning regularly to check doneness. The cooking time will be shorter if you make smaller skewers.

And now you've made real Adana Kebab skewers at home! Serve them piping hot with rice, French fries, a summer salad or grilled peppers. Bon appétit!