National Kebab Day – Adana Kebab by @kula_chakula

Credit: kula_chakula

Originating from the city of Adana in Turkey, this moist and delicious kebab recipe is perfect for National Kebab Day tomorrow on 10 July.

The secret behind a good Adana kebab lies in the few different types of peppers used. That’s how the taste is derived.

I went with butter and dill rice on this occasion, but you may want yours with a lovely seasoned salad. The choice is yours!

INGREDIENTS

250 gram minced beef or lamb
1 green chilli
1 paprika pepper
1/3 sweet red pepper
4 green poblano peppers
2 cloves of garlic
1 tablespoon of red chilli flakes
1 teaspoon salt
1 tablespoon of sumac (pomegranate powder)
2 tablespoon of oil ( If your meat is already fatty then that’s great no need to add the oil)

METHOD

Chop all your peppers together and put it to one side.
Add your salt, red chilli flakes, sumac, and oil (optional) together and mix well.
Once you have done your first step, continue by adding all your peppers to your meat and knead until all your ingredients have been incorporated.
A useful tip; soak your skewers in water (if you are using wooden ones). This helps the sides from burning.
Add your meat to your skewers and grill for approximately 10 mins each side. And it’s ready to be eaten. If you are using a BBQ then give your kebabs at least 5-7 mins on each side!

My South Asian roots and East African upbringing naturally meant the kitchen was heart of the house. My mum was big on food and the apple didn’t fall far from the tree. Watching her feed a family of seven was an art and helping her out where I could taught me most of what I know today.

However, travelling the world has always my ultimate goal and if I could spend every month in a different country, I would! Annoyingly, my bank balance and family keep using their veto to bring me back to reality. Nevertheless, from time to time, I sneak away without either of them realising. A visit to my kitchen will transport you to faraway lands on a budget and without using up any of your annual leave. In the same week, you’ll be smelling the exotic spices at the Grand Bazaar of Istanbul, tasting the tagines of Marrakech and sampling East African mushkaki fresh off the BBQ. Join me on my adventure by following me on @kula_chakula.

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