কোরবানির ঈদের গরুর মাংসের এই কাবাব হাত চেটে খাবে সবাই রুটি কিংবা পোলাও সাথে || beef shik kebab. 

#chefmamun
Adana Kebab is a traditional Turkish dish known for its rich, spicy flavor. Here's a classic recipe for making Adana Kebab:
Ingredients:
For the Kebab:
1 lb (450g) ground lamb (or a mix of lamb and beef, with a higher fat content)
1 medium onion, finely chopped
2-3 cloves of garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sumac
Salt and pepper to taste
2 tablespoons fresh parsley, finely chopped
For Serving:
Flatbreads or pita
Sliced tomatoes
Sliced red onions
Fresh parsley leaves
Lemon wedges
Instructions:
Prepare the Mixture:
In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, red and green bell peppers, red pepper flakes, ground cumin, paprika, sumac, salt, pepper, and fresh parsley.
Mix everything thoroughly until all ingredients are well incorporated. It's best to use your hands for this to ensure even distribution of spices and vegetables.
Shape the Kebabs:
Divide the mixture into equal portions, about 6-8, depending on the size you prefer.
Wet your hands with water (to prevent the mixture from sticking) and shape each portion into long, flat kebabs. Traditional Adana kebabs are shaped around flat metal skewers, but you can use wooden skewers if metal ones are not available. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Cook the Kebabs:
Preheat your grill to medium-high heat.
Place the kebabs on the grill and cook for about 4-5 minutes on each side, or until they are nicely charred and cooked through. Be careful not to overcook them to keep the meat juicy.
Serve:
Serve the kebabs hot off the grill with flatbreads or pita.
Garnish with sliced tomatoes, red onions, fresh parsley leaves, and lemon wedges for squeezing over the top.
Tips:
For the best flavor, let the kebab mixture rest in the refrigerator for at least an hour before shaping and cooking. This allows the flavors to meld together.
If you don't have access to a grill, you can cook the kebabs under a broiler or in a hot pan on the stove.
Enjoy your homemade Adana Kebabs!