Native to Adana, Turkey's fifth-largest city, Adana kebaps are almost as easy to make as hamburgers and will add some extra spice to your meal. They are traditionally made on long, wide skewers--usually about an inch wide and up to three feet long--that can be difficult to find outside Turkey. But luckily the skewers aren't absolutely necessary and the kebaps are still delicious when they're grilled without!
Instructions
Preparing the kebaps without skewers
1. Mix lamb, bell pepper, parsley, paprika, ground pepper or pepper flakes and salt together in a large bowl. Make sure all ingredients are evenly dispersed throughout the meat.
2. Form 8-10 "logs" with the meat mixture, each about 6 inches long.
3. Flatten the "logs," making each piece of meat mixture about 1 inch wide and 1/3 inch thick.
4. Douse the kebaps with olive oil.
5. Place them on the grill for about 5 minutes. Flip them to ensure that they cook evenly.
Preparing kebaps with skewer
6. Repeat step 1, section 1.
7. Wet your hand with water and take a fistful of meat from the bowl. Wrap it around the middle of a wide skewer (about an inch wide and at least 12 inches long). You should flatten and spread the meet so it's about 8 inches long. Repeat for other skewers.
8. Grill for about 5 minutes, or until meat is fully cooked. Be sure to flip sides halfway through. The recipe should make about 8 skewers.
Serving
9. Adana kebap should be served with thick pita.
10. If you choose, you can also grill tomatoes and green, hot pepper to make it a real Turkish Adana kebap meal.
11. Serve with yogurt if you choose.
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