Adana Kebab Recipe

Adana is one of my favorite kebabs. But my stomach doesn't agree with me, unfortunately. After eating Adana kebap outside, I still taste that fat taste the next day. Those with sensitive stomachs will understand me. After a while, foods that is not good for the stomach cause people to think that "it is better to never eat than to suffer from it" and pushes people away from that food. There was something like this about Adana kebab in me recently. Finally, I tried this recipe by saying that it is a must to eat at home. It turned out that my stomach's problem was not with Adana kebab but with tail fat used in it. The only difference from Adana kebap that I eat out is that there is no tail fat in it.

Let's get to the tips and tricks of the recipe. Ground lamb meat is indispensable for Adana kebap. Adana kebab gets its taste from lamb meat, as you can already see that there is nothing else to taste. If your meat is good, your kebab will be good, if your meat is bad, your kebab will also be bad. Don't think about what I did wrong.

When purchasing ground lamb, make sure that it is ground once. Normally, the meat used for Adana Kebab is chopped with hand, so the ground lamb should be coursely ground.

Apart from that, it is important to pay attention to the heat setting while cooking. If you keep the temperature too high, out of the kebaps will burn, but the inside will not be cooked, even if the temperature is low, it will release its juice and oil and will dry. What you need to do is to increase or decrease the temperature according to the reaction of the kebabs. When it starts to sizzle a lot, you should lower the temperature and increase it when you hear no sizzling.

Enjoy…

Bon Appetit...