Turkish Adana Kebab - The Secret Recipe Revealed

Описание: Adana kebab

Foods:
Lamb meat 1 kg (male)
Lamb tail fat 500 g (male, can vary depending on the fat content of the meat)
Sweet bell red pepper 200 g
Hot pepper powder 1 tsp.
Salt to taste

For the salad:
Onion 1 pc
Tomato 1 pc
Parsley 1 bunch
Sumac 2-3 tsp.
Salt to taste

Preparation rules:
1) It is necessary to use the tail of a male lamb, because the tail of a female melts very quickly and smells
2) Be sure to dry the meat after washing, otherwise the meat will not absorb the water and stick to the tumor
3) After adding the spices, you need to knead the meat until it sticks to your hands
4) The skewers should be cool and dry, it will not stick if you put the minced meat on the skewer under the sun
5) Mince the sweet pepper by hand and @auraazerbaijan to squeeze out the water with paper towels to prevent the water from leaking from the pepper, as the water from the pepper will make the minced meat stick out.
6) When Adana kebab and lula are cooked, the embers should be hotter than other kebabs
7) Do not turn the skewer to the other side before one side of the kebab is browned.
8) Before putting the meat on the skewer, it is recommended to divide the meat into logs and keep it in the refrigerator for at least 30 minutes.

For 1 kg of beef = 1 kg of tail (it can be 700-800 g, but it is recommended to have more) 150-200 g of sweet pepper and salt to taste, hot pepper powder.

For 1 kg of lamb meat = about 500 g of tail, 150-200 g of sweet pepper and salt to taste, hot pepper powder, depending on the fat content of the meat.

You can mix beef and lamb
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