Description
Preparation
Place the minced beef in a bowl, then chop the piece of lamb tail into very small pieces.
Peel and grate the onion and garlic. Add salt, plenty of pepper, the paprika powder, chilli powder, paprika tomato puree and knead everything thoroughly.
Leave to rest for a few hours, it is better if you prepare it the day before, then it tastes much better.
Preheat the grill.
Divide the meat into small balls so that they fit onto metal skewers, 12-15 cm long.
Brush the grill rack lightly with oil and grill the skewers for 5-8 minutes on each side.
Tip:
Grill the peppers and tomato halves too.
Adana kebab is often served with a portion of bulgur pilaf (wheat grits).
Wash and shake dry the parsley if necessary. Decorate the edge of a shallow plate with herbs and grilled vegetables and warm strips of flatbread on the outer edge of the grill and serve.
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