Ingredients

500g of minced lamb or veal or beef (or a combination of both), with 15-20% fat content; 1 medium onion (grated); 1 large capcicum; 1/4 cup of fresh parsley; 2 cloves of garlic; 1 tbsp of Turkish red pepper flakes (pul biber); 1 tsp of ground cumin; 1 tsp of sumac (optional); 1 tsp salt; 1/2 tsp of black pepper; metal skewers of about 30-50cm length.

Preparation and Cooking

• In a bowl, combine the ground meat, grated onion, finely chopped parsley, minced garlic, finely chopped capcicum (after squeezing to remove the juice of capcicum), red pepper flakes, cumin, sumac (if using), salt, and black pepper and mix well with your hands until the ingredients are evenly distributed and the mixture is well combined.
• Divide the meat mixture into equal portions for each skewer. Shape each portion into a long (in the middle of the skewer and about 20-30cm long)), flat, sausage-like shape around the skewers, pressing the meat firmly onto the skewer. Use icy cold water while loading the meat mixture. The final shape is a long sort of light wave-shaped pattie. Make sure to press the meat firmly onto the skewers to prevent them from falling off during cooking
• To cook the kebab, use a tray as described in the previous shish recipes. Note that for cooking the skewers should not be placed directly on the oven floor of the wood-fired oven. Cook the shishes for about 20 min at 170-200^o

• Keep an eye on them as cooking times may vary depending on the temperature of the oven and directions of the heat sources and the thickness of the kebabs.

• To serve, slide the kebabs off the skewers onto directly on flatbread (or pide bread) or on a serving plate. Accompany the Adana Kebabs with grilled vegetables, a fresh salad, yogurt, or a side of rice or bulgur pilaf.

Hints and Comments

• The key of cooking in a wood-fired oven is to achieve the desired doneness and texture.
• Use rib meat for its texture and fat content, and keep minced meat cold before shaping by refrigerating prior to mixing. In addition, refrigerate the mixture for about 30 min.
• Rub meat fat on skewers before loading the mixture to prevent sticking.
• To load the mixture, form a small ball and load it from the tip to the end of the skewer while extending and flipping back and forth. Use icy water to extend the mixture and press firmly on each end before cooking.
• Keep in mind that shish can sweat during cooking, so it is advised to remove it with flatbread or plain pide bread after cooking.