Nice kebab recipe. Although this isnt proper adana kebab. Im from adana and all we add are fine chopped red bell peppers, salt and some places will add ground paprika. Your recipe we call kofte in Adana.
@TruthStandsOut- adana kebab should be a minimum of 30 percent upto 40 percent fat content. In turkey we use the sheeps tail fat which is really tasty and tender. If you dont have access to the tail fat then internal organ fats or soft fats work too. The idea behind it is obviously flavour and also as the fat drips onto the charcoal whilst cooking it smokes up adding further flavour. I personally use the lamb shoulder for adana but some places use the meat off the ribs. Shoulder works nicely though. Also use a course mince, you dont want a fine mince. Avoid kneeding the meat too much too as working the proteins will toughen the meat and it will become like sausage meat.
@@HB-oe4dg amazing very detailed information. I appreciate your advice. How to avoid the meat falling off from the skewers? Also at what point shall i add salt or any other spices if needed? Kind regards
@TruthStandsOut- for 1kg of mine i add 1 tablespoon of table salt. 2.5 tablespoons red paprika and 1 small to medium sized red capsicum. I put take the seeds out of the capsicum and put it into a food processor. Chop it around the size of a piece of corn. The put the capsicum into a cloth and squeeze the juice out of the capsicum. Discard the water and use only the flesh. To make it stick the meat cant be wet. If it is the place alot of paper towel in a bowl and put the mince ontop and leave in fridge over nice to remove moisture. The other trick is to make sure your skewers are dry and grease free so the meat sticks. When skewering you wet your hands so the meat doesnt stick to your hands and pull it back off the skewer. Sometimes ill wet my hands a couple times per skewer because the meat loves to stick to my skin type. Be careful not to wet the skewer in this process. The skewering technique is really basic but repetition makes perfect. Your first few always look interesting but over time you will be able to put the finger marks on etc. Portion out the meat and roll them into balls then just poke them onto the skewer. If you play with the meat too long then it will warm up and wont hold onto the skewer. So another little pointer, i dont kneed my mince at all. I pick off small pieces of meat into a bowl and put ingredients in then just toss them around till its all mixed. You can put your fingers into the bowl and just move it back and fourth till mixed. When you form the balls it will all form together anyway. Hope that helps
Come to Malaysia, (South East Asia), There are a lot of varieties beef recipes and cuisines. All different tastes and presentations : 1) Daging Bakar / Daging Panggang 2) Sambal Daging 3) Daging Goreng Berlada 4) Gulai Daging Masak Lemak Cili Api 5) Kari Daging 6) Sup Daging 7) Daging Masak Kicap 8) Daging Masak Asam Pedas 9) Daging Masak Lada Hitam 10) Dendeng Daging 11) Daging Masak Kerabu 12) Daging Masak Taucu 13) Daging Goreng Kunyit 14) Daging Goreng Tepung 15) Daging Masak Merah 16) Masak Kurma Daging 17) Daging Gulai Kawah 18) Rendang Daging
Looks good but please please don’t call this Adana Kebap I am from Adana and whoever you ask they will tell you Adana kebap doesn’t have all those ingredients you put in the mix , you only put meat salt and the very well chopped red bell peppers in the mix nothing else . Just giving a friendly reminder thank you
Tukish ben türküm ve yanlış yapım adanalı lar ile bagım var ve yanlış yapıldıgını döylerim ama tek kötü yanı mikserde karıştırman onu elle yapacaksın karıştıra karıştıran dograyım bıçak ile sonra alcan saga solo suyunu çıkarıp mangalda kıyma ile karıştıracan 😂
