Tuesday, January 21, 2014

Adana Kebab

Adana Kebab

1lb Lamb Mince with fat
4-5 Garlic Cloves
1 Handful of Parsley
1 Onion
1 tablespoon Paprika
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds
1 teaspoon Cinnamon Powder
Salt to taste

1. Peel and finely chop the cloves
2. Finely chop the parsley
3. Peel and finely chop the onions as fine as you can
4. Place the mince in a bowl
5. Add the garlic, paprika, cumin seeds, coriander seeds, cinnamon powder, salt and mix well with your hands till combined
6. Next add the onions and parsley and again mix well
7. Cover and leave to marinade for at least 1-2 hours.... overnight works best
8. NOTE: Traditionally the meat is placed on a long flat metal skewer and grilled as a long kebab but as I have little children I make smaller elongated oval kebabs
9. Wet your hands and shape the mince in oval elongated kebabs or bind to the skewers if you have them
10. Grill turning occasionally till meat is cooked
11. No need to add any oil as the fat in the mince will keep them nice and moist
12. Remove from grill & add to serving plate

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