Today is the day to learn how to make Turkish #AdanaKebab which is the staple of beautiful Turkish cuisine. You will definitely be surprised by the ease of making a great, homemade #shishkebab and the best way to eat your #kebab. On the recipe I mix the original recipe with some special Refika tricks, do not miss the video 👌
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For the kebap,
250 g ground beef, (rib) single ground (alternatively, lamb meat or a mixture of 60% beef & 40% lamb)
1 red hot chili pepper, finely chopped (soak in hot water if using dried pepper)
1/3 red pepper, finely chopped (bell peppers works great as well)
4 small green peppers, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon red pepper flakes
1 teaspoon salt
Lavaş (or tortillas)
For the red onions with sumac,
2 red onions, sliced into semicircles
7-8 sprigs of parsley, chopped
A pinch of salt
2 tablespoons olive oil
1,5 tablespoons ground sumac
• Soak 4 wooden skewers in water for an hour to prevent burning. You can skip that step if you using metal skewers.
• Mix the red hot chili pepper, red pepper, green peppers and the garlic and chop them together again.
• Season with salt and red pepper flakes -if using sweet peppers-.
• Add the meat and chop them together to mix for 2 minutes.
• Divide the mixture into 4 equal parts.
• Mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers. Leave 3 cm gaps from the top and the bottom of the skewer. If the meat mixture seperate from the skewer, refrigerate it for around 15 minutes. Wetting your hands with cold water will help preventing stickiness.
• Refrigerate for 15 minutes.
• These are traditionally cooked on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 5-6 minutes.
• For the onion with sumac, sprinkle a pinch of salt on the onions and rub it to soften.
• Add in the olive oil, ground sumac, parsley, the rest of the salt, then mix again.
• Put the lavaş on the kebap and press to let the bread soak all the flavours from the kebap.
• It is time to eat! Wrap them all together in the lavash and take the perfect bite. Enjoy with your loved ones!
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23 Comments
• Soak 4 wooden skewers in water for an hour to prevent burning. You can skip that step if you using metal skewers.
• Mix the red hot chili pepper, red pepper, green peppers and the garlic and chop them together again.
• Season with salt and red pepper flakes -if using sweet peppers-.
• Add the meat and chop them together to mix for 2 minutes.
• Divide the mixture into 4 equal parts.
• Mold each part onto separate skewers. Slowly push the meat mixture from top to the bottom with your fingers. Leave 3 cm gaps from the top and the bottom of the skewer. If the meat mixture seperate from the skewer, refrigerate it for around 15 minutes. Wetting your hands with cold water will help preventing stickiness.
• Refrigerate for 15 minutes.
• These are traditionally cooked on the barbecue, but I have a technique for you to create the same great taste at home using a cast iron pan. Heat your cast iron pan on high heat.
• When the pan is hot, place your skewers on the sides of the pan without touching any part touching the bottom. This way, the heat from the pan will cook them.
• Flip the skewers regularly and cook for 5-6 minutes.
• For the onion with sumac, sprinkle a pinch of salt on the onions and rub it to soften.
• Add in the olive oil, ground sumac, parsley, the rest of the salt, then mix again.
• Put the lavaş on the kebap and press to let the bread soak all the flavours from the kebap.
• It is time to eat! Wrap them all together in the lavash and take the perfect bite. Enjoy with your loved ones!
Hiç Adana’ya benzemiyor 🧐🧐🧐🧐
Could you please show a marinade for chicken shish ❤
Thanks For Sharing this video ,I am not Turkish but I loved this food so much .
Loved the recipe. It’s so easy. Thank you, love from Pakistan 🇵🇰
first video watched, forever a fan. simply because you said "not everyone can find the authentic ingredients"
Adana kebap s very nice I taste…❤❤❤
Namaste 🙏🏼 dear Sister🙏🏼 I adore ur delicious creations made with luv. I forever will create ur recipes for my family to enjoy & look like a super chief all because of u dear🤗 thanku kindly u are wonderful 💋🙏🏼
Look nice will try soon❤
Wow looks good 👍
I found the metal, wide Shish on Amazon
Fabulous great work easy to follow up ❤❤❤❤❤❤❤❤❤❤
🎯 Key Takeaways for quick navigation:
00:00: Introduction to making kebab; focus on Adana kebab with red onions and sumac.
00:42: Modified recipe for easier worldwide application; using ground beef for Adana kebab.
01:41: Importance of meat quality, specifically beef ribs for tenderness and flavor.
02:34: Selection and preparation of peppers for the kebab mixture.
03:31: Introduction of various peppers for flavor and spiciness; garlic preparation.
04:42: Combining peppers and garlic with meat; mixing ingredients thoroughly.
05:52: Kneading meat mixture by hand for optimal flavor incorporation.
06:50: Shaping meat mixture onto wooden shish; chilling in the refrigerator.
08:13: Using a cast-iron pan as a grill for cooking the kebabs.
09:36: Preparing side salad with red onions, sumac, and parsley.
11:24: Cooking kebabs in the cast-iron pan; preparing lavash or tortilla for wrapping.
12:39: Assembling and serving the kebabs with the side salad; alternative bread options.
14:02: Gratitude for viewer support and encouragement; willingness to create requested recipes.
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Hello! I absolutely LOVE kebabs and will definitely try making my own. Since I'm a new subscriber, I haven't had time to go through all your videos yet. But I intend to do that eventually. I wish you all the best. Thanks for sharing!💐
Tukush legend all about absorption and privatizing Of stolen life and all achievements of native Armenians
Poor people this all you can do as a nation
This, and your chicken shish, are my go to recipes.
Thanks. This looks so delicious! I will definitely make it. 🌺
Thank you so much for the recipe. Was in Greece recently and enjoyed Adana kebab.
Have more or less all the ingredients except for Sumac. Could you suggest a substitute.
Thank you.
😍
Can I make it with lamb only. We don’t eat beef
No eggs?
Hi Refika. Love your videos! Recently, I dined in a local Turkish restaurant (Barans) here in Toronto. The restaurant was packed with diners. The food was excellent, cooked in an open kitchen over charcoal grills, visible to all of the diners. Our chunk meat kebabs came wrapped in what appeared to be a filo sheet of pastry, which we saw the chef apply when the meat was cooked. It was so tasty, as the filo had absorbed the juices of the meat which we then packed into the garnished lavash. Heaven on earth! Question: is this normal to wrap the cooked meat before serving or is this a regional variation. Regardless, Turkish cooking is wonderful! Thank you so much for your videos. Norm, Canada 🍁
Wow! Can you show how to make perfect and easy Turkish Borak? Thank you.