Adana Kebab

In a bowl, add the mince along with salt, black pepper, sumac, cumin powder, coriander powder, paprika, & chilli powder. Mix everything together and set it aside.

In a chopper add the sliced bell pepper, onions, jalapeños and garlic, grind the mixture coarsely and remove its excess moisture by putting in a muslin cloth. Add this mixture to the mince.

Next, add finely chopped parsley (alternatively you can use coriander), and make sure there is no excess moisture in the herbs.

Mix with hands for good 2-3 minutes until everything is combined well.

Cover and leave in the refrigerator for 3-4 hours ideally but at least 30 minutes.

Put the kebab meat on the skewers. Dip your hands in water to prevent the kebab meat from sticking to your hands while putting on to the skewers.

Put the skewers on a charcoal grill and cook for around 15-20 minutes. Alternatively use the oven at 180 degrees Celsius or cook on the stove over a skillet. While grilling, don’t forget to flip each side of the Kebab, to keep the juice of the ingredients in the meat.

Don’t overcook the kebabs as these will become hardened.

Serve with Lavash bread, tzatziki sauce and fresh salad. Enjoy!