Adana Kebab (Detailed Description)
Release Date: 02-08-2007
One of our readers, Sercan Bey, wrote the Adana Kebab recipe in the most detailed way possible for us. He explained it so masterfully that I was amazed.
All I have to do is read it and share it with you.
Thank you for sharing his vast knowledge and experience with us.
Happy reading and applications :)
Ingredients for Adana Kebab (Detailed Description) Recipe
Adana skewer:
- Definitely not Aluminum or Steel. Iron skewer will be the best choice. Care should be taken to ensure that it is well-maintained and clean as it may rust.
- Steel and Aluminum get too hot and dry your meat from the inside!
Armor :
- There is no kebab from meat that has been ground in a meat grinder. A well-honed, sharp armor is a must for pulling your flesh. The large double handle Antep Forged Armor makes your work easier.
- Available in steel armor. The most important thing here is that the armor you use is sharp. Otherwise, your meat will be crushed and you will get tired.
1 kg Lamb Meat:
- Definitely not milk lamb! Preferably, it will be a male animal between the ages of 1-2, the meat will be mixed with 750 g of the arm and 250 g of the back parts, and the nerves will be removed as much as possible.
- It should neither be low-fat nor too-oily. It makes your job easier to cut the cubes with a knife as sharp as possible without entering the armor. (If you are looking for maximum flavor, the animal to be selected for this job must be slaughtered at least 10 days ago.
- Sacrificial ram meat is very suitable for this job. After the meat is cut, it should be rested in a cold environment of 5-6 degrees for 7 days. After the first resting, it is useful to rest the meat, which is cut into pieces and cut into cubes, at the same temperature for 1-2 more days.
Tail oil:
- Generally, 250 – 300 g tail fat is used per kilogram of lean lamb meat. Depending on the fat condition of the meat, you can use 50-100 gr less fat. The trick here is to never use less lard. Because what makes kebab kebab is the tail fat put in it.
- When you prepare the mixture, it may seem too oily to you. Don't be deceived! Almost half of most kebabs you eat out are tail fat! When you see uncooked, bottled Adana kebabs in any kebab shop, you can see that they have a redder color than your mix. This color is not the color of the meat, but the color of the red pepper put into it. (For maximum flavor, use the tail fat of the animal you are using for meat.)
Hot red pepper:
- 1 kg of meat, one third of a glass of red pepper flakes, If desired, a teaspoon of isot can be added. (For maximum flavor, lightly roasted root pepper (the raw material of red pepper flakes) can be used instead of chili peppers.) If chili peppers are to be used, they should be soaked in the glass one day beforehand. I will write the details below.
Enough Salt:
- A little coarsely ground sea salt adds flavor to the flavor of your kebab. Salt ratio in kebab should be adjusted very well. The salt of the kebab should not be missed because it will be healthy! In fact, it would be beneficial if it was a little saltier than normal.
Nail pita:
- It will be necessary to remove the fat while cooking the meat. While the excess oil is cooking, it drips onto the coal and ignites the fire or extinguishes it completely. It's good to have it fresh. It can be obtained from a lahmacuncun shop.
As you can see, the ingredients are quite simple (meat, lard, pepper and salt.) Nothing else goes into the kebab!
How to Make Adana Kebab (Detailed Description) Recipe?
- Grind the nerves and rested meat into minced meat in armor. Do not crush the meat and do not leave it at room temperature for too long. You don't need to grind it into minced meat, it's good to leave it fresh. After pulling the meat in the armor, put it in a container and put it back in the refrigerator.
- Pull the tail fat in the armor in the same way as the meat.
- Put the ground meat and tail fat in a bowl.
- Squeeze the juice of 3/1 glass of soaked red pepper flakes and mix it into the meat. It is useful to soak it the day before. (The original recipe uses root peppers. If you have such an opportunity, you can use half the same amount of roasted and cooled root peppers by pulling them into the armor again.) Tip: You can miss the pepper a little, but definitely don't overdo it. The flavor of the meat is spoiled.
- Mix enough salt into the meat.
- Knead all the ingredients. Take care not to crush the meat while kneading and never wet your hands. After kneading, it is useful to pass the meat through the armor once again. But it doesn't matter too much. Even if you don't.
- Keep the thoroughly mixed ingredients in the refrigerator for 2 hours.
- Attach the waiting material to the skewers. If you have successfully followed the entire recipe so far. There will be no question of your meat not staying on the skewer while it is cooking. Get peace of mind when bottled meats. Take enough meat to fill your palm and stick it so that the bottle is the same thickness everywhere. Seal the bottom and top of the meat with the bottle firmly to the bottle. Don't be too thick. Don't be too thin. One part should not be thick and one part should not be thin. You will improve yourself in this business over time. Tip: Wet your hands minimally or not at all. I know the meat will stick to your hands. But remember that every time you wet your hands, the meat absorbs this water. The meat, which is bottled by using excess water, will be boiled when it is thrown into the fire right after and the taste of your kebab will be lost. It may be helpful to use a glove. If you can't do anything, let your meat rest for 6 hours after inserting the bottle so that the excess water drains off the meat.
Cooking:
- It is beneficial to use abundant and high quality coal. (oak charcoal may be preferred) Place your skewers on the coal that has become embers. Cook both sides of your meat evenly, turning it frequently.
- Once in a while you need to remove the oil from the kebab. Take the skewers between the pita bread several times - on a flat surface - to absorb the oil without pressing too much. (Do not try to absorb the fat of the meat with the pita in the slanted plate, the skewer should not be bent at all while removing the fat.)
- Your meat is cooked when it turns dark on the outside. Do not over dry. Pull your skewers between the pita you soaked in oil before.
All that's left is to eat with pleasure :)
A must-have is the onion salad with sumac. Mint, tomato, parsley, roasted green pepper, roasted tomato. Ezme salad, Gavurdagi salad go well.
V. Sercan Bahtiyar
Sir, you just said that 750 gr arm and 250 gr back demi for their oil. Otherwise, let's add 250 grm tail oil to it and draw armor.
Yes, it will be added as well.
Hello there.
Can Adana Kebab be made on an electric grill?
Thank you for your immediate response.
I followed the recipe exactly (except on metal skewers), it was the first Adana kebab I tried in my life. We cooked it on the barbecue on this snowy Istanbul day, enjoyed both the kebabs and our fingers.. :) Those who ate it said that it was the best Adana kebab they had ever eaten.. It was never poured from the skewers, the taste was just as salty.. THANKS!!!!! Good luck with your opinion :)
Friends, 1 kilo of veal trance, 700gr tail, 200gr chicken breast, 2 red peppers in the armor, squeeze the juice, put in it, red powdered pepper, red pepper flakes as you dare, knead it, then put it in the cupboard, the easiest portion bottle you can put in the bottle is 70 gr, you can easily insert the bottle, it will be easy to stub
why are you looking for adventure (except for mutton ribs)
Hello again; Unfortunately, this recipe is not suitable for the oven. Not to mention the loss of flavor when you try to bake it, even keeping the meat on the skewer requires a lot of effort. The furnace can never provide as much energy as charcoal. In terms of calories, even between embers and an industrial oven at 600 degrees, there is a temperature difference of half and half wherever you look. After all, the max. Unfortunately, it is not possible to achieve this in a 300-degree household oven. In addition, the ways in which the embers and the furnace spread the energy are quite different. The heat emitters that best imitate embers are infrared heaters like UFOs that we use in our homes. There are these types of heat sources in the ovens that are professionally manufactured for this job. IF YOU WANT TO MAKE A KEBAP IN MY OVEN AT HOME! I recommend making BEYTİ KEBAP instead of Adana or Urfa kebab. First of all, reduce the oil ratio of the above materials by 3/1. Increase the amount of time you work while pulling meat by 3/1. You will need a finer cut of meat. Then, in addition to the above ingredients, we need to add very finely chopped parsley and very little garlic to our kebab mix. As you know, the trademark of Beyti is the parsley and garlic put in it. If we think according to the recipe (amount) above, a medium-sized clove of garlic and finely minced parsley to fill a tablespoon will be enough for the ground meat we have reduced the fat. WARNING: If you want to add more, it will be an interesting grilled meatball with a bottle attached, not kebab. It is necessary to feed the garlic and parsley to the minced meat that has been ground in the armor, without crushing it with your hands. You can cook this recipe in the oven with peace of mind. ONE MORE WARNING! As you can imagine, while cooking the kebab, the oils will drip onto the floor of the oven. The best solution to this is to put a tray on the lower floor of the oven and put oiled baking paper in it. Putting another tray filled with water for the oil to drip onto a lower floor in the classical way can make this recipe too bad to be eaten. Use baking paper! To sum it up, we're lowering the fat ratio in the recipe above to make a bacon in the oven. We pull it thinner, add a small amount of parsley and garlic. If you say that you have given up on the oven, and this is the right choice :) You can get a wonderful Beyti cooked on embers by adding parsley and garlic without changing the oil ratio. IF YOU HAVE QUESTIONS, YOU CAN REACH US ON FACEBOOK WITH MY FULL NAME ABOVE THIS MESSAGE. I WILL TRY TO HELP AS TIME CAN. Stay well.
adana kebab can only be explained in such a perfect, magnificent, correct and understandable way.thanks.dr.ertugrul ilhan
Hello Mrs. Nilay
I cook very good meals with your recipes and measurements, thank you for this. I want to make this recipe at iftar. Is it possible to make this recipe in the oven? If I buy ground beef from the regions you have changed from the butcher I will try for the first time? Will we drain after soaking the red pepper?
Yours
Hello Gaye, the author of this recipe is V. Sercan Bahtiyar. Unfortunately, I don't think you can see their questions and get back to them right away, but I'll try to help. You have to strain the red pepper and add it. These types of kebabs can be cooked in the oven, love.
Materials:
Adana skewer: It will definitely not be Aluminum or Steel. Iron skewer will be the best choice. Care should be taken to ensure that it is well-maintained and clean as it may rust. Steel and Aluminum get too hot and dry your meat from the inside!
Armor: It is not possible to make a kebab from meat that has been ground in a meat grinder. A well-honed sharp armor is a must for pulling your flesh. The large double handle Antep Forged Armor makes your work easier. Available in steel armor. The most important thing here is that the armor you use is sharp. Otherwise, your meat will be crushed and you will get tired.
1 kg Lamb Meat: Absolutely no milk lamb! Preferably, it will be a male animal between the ages of 1-2, the meat will be mixed with 750 g of the arm and 250 g of the back parts, and the nerves will be removed as much as possible. N0 should be neither low-fat nor high-fat. It makes your job easier to cut the cubes with a knife as sharp as possible without entering the armor. (If you are looking for maximum flavor, the animal to be chosen for this job should be slaughtered at most 10 days before. Sacrificial ram meat is very suitable for this job. After the meat is cut, it should be rested in a cold environment of 5-6 degrees for 7 days. It is useful to rest for 1-2 more days at the same temperature.
Tail fat: Generally, 250 – 300 gr tail fat is used per kilogram of lean lamb meat. Depending on the fat condition of the meat, you can use 50-100 gr less fat. The trick here is to never use less lard. Because what makes kebab kebab is the tail fat put in it. When you prepare the mixture, it may seem too oily to you. Don't be deceived! Almost half of most kebabs you eat out are tail fat! When you see uncooked, bottle-inserted Adana kebabs in any kebab shop, you can see that they have a redder color than your mix. This color is not the color of the meat, but the color of the red pepper put into it. (For maximum flavor, use the tail fat of the animal you are using for meat.)
Hot red pepper: 1 kg of meat, one-third of a glass of red pepper flakes, If desired, a teaspoon of isot can be added. (For maximum flavor, lightly roasted root pepper (the raw material of red pepper flakes) can be used instead of chili peppers. ) If chili peppers are to be used, they should be soaked in the glass one day beforehand. I will write the details below.
Enough Salt: A little coarsely ground sea salt adds flavor to your kebab. Salt ratio in kebab should be adjusted very well. The salt of the kebab should not be missed because it will be healthy! In fact, it would be beneficial if it was a little saltier than normal.
Nail Pita: It will be necessary to remove the oil while cooking the meat. While the excess oil is cooking, it drips onto the coal and ignites the fire or extinguishes it completely. It's good to have it fresh. It can be obtained from a lahmacuncun shop.
As you can see, the ingredients are quite simple (meat, lard, pepper and salt.) Nothing else goes into the kebab!
Preparation of.
1:) Mince the nerves removed and rested meat in armor. Do not crush the meat and do not leave it at room temperature for too long. You don't need to grind it into minced meat, it's good to leave it fresh. After pulling the meat in the armor, put it in a container and put it back in the refrigerator.
2: ) Pull the tail fat from the armor in the same way as the meat.
3: ) Put the ground meat and tail fat in a bowl.
4: ) Squeeze the juice of 3/1 glass of soaked red pepper flakes and mix it into the meat. It is useful to soak it the day before. (The original recipe uses root peppers. If you have such an opportunity, you can use half the same amount of roasted and cooled root peppers by pulling them into the armor again.) Tip: You can miss the pepper a little, but definitely don't overdo it. The flavor of the meat is spoiled.
5: ) Salt: Mix enough salt into the meat.
6: ) Knead all the ingredients. Take care not to crush the meat while kneading and never wet your hands. After kneading, it is useful to pass the meat through the armor once again. But it doesn't matter too much. Even if you don't.
7: ) Keep the thoroughly mixed material in the refrigerator for 2 hours.
8: ) Put the waiting material on the skewers. If you have successfully followed the entire recipe so far. There will be no question of your meat not staying on the skewer while it is cooking. Get peace of mind when bottled meats. Take enough meat to fill your palm and stick it so that the bottle is the same thickness everywhere. Seal the bottom and top of the meat with the bottle firmly to the bottle. Don't be too thick. Don't be too thin. One part should not be thick and one part should not be thin. You will improve yourself in this job over time. Tip: Wet your hands minimally or not at all. I know the meat will stick to your hands. But remember that every time you wet your hands, the meat absorbs this water. The meat, which is bottled by using excess water, will be boiled when it is thrown into the fire right after and the taste of your kebab will be lost. It may be helpful to use a glove. If you can't do anything, let your meat rest for 6 hours after inserting the bottle so that the excess water drains off the meat.
Cooking: It is beneficial to use plenty of quality coal. (oak charcoal may be preferred) Place your skewers on the coal that has become embers. Cook both sides of your meat evenly, turning it frequently. Once in a while you need to remove the oil from the kebab. Take the skewers between the pita bread several times - on a flat surface - to absorb the oil without pressing too much. (Do not try to absorb the fat of the meat with the pita in a tilted plate, the skewer should not be bent at all while removing the oil.) When it turns dark on the outside, your meat is cooked. Do not over dry. Pull your skewers between the pita you soaked in oil before.
All that's left is to eat with pleasure :)
A must-have is the onion salad with sumac. Mint, tomato, parsley, roasted green pepper, roasted tomato. Ezme salad, Gavurdagi salad go well.
V. Sercan Bahtiyar
very nice and accurate explanation, thank you
Congratulations for your recipe. I really think it is one of the best recipes. But let me contribute in my humble way.
Red chili flakes (even if soaked) are wrong in kebab. The reason is that the pepper burns, spoiling the flavor. Instead, you should chop the red pepper with meat with an armor and add it to the meat after squeezing the juice well with your hands. For its bitterness, using red ground pepper is the recipe I got from the masters. Stay with love…
friends, if you are a beginner, mix 1 g chicken breast mince per 150 kg, 300 g tail fat 550 g minced lamb arm meat, we said that there is no need for armor, it will be done in a beginner's home restaurant, mix them thoroughly, mix them thoroughly, up to a teaspoon, that is, a sugar spoon. Knead the sheep with chili pepper and finely chopped garlic the day before, let it rest. After an hour, as soon as the bottle puts the knee on the barbecue, turn it after 5 seconds, wait for 5 seconds and turn the other side, then cook both sides for 15 more seconds and continue on your way. ……
If you do not want it to spill when you see a fire, add the bread you soaked the day before while you are kneading it.
Materials:
500 gr. low-fat ground beef
150 gr. lard
3 medium onion
1 bunch parsley
2 tea spoon salt
1 teaspoon of red pepper
1 teaspoon crushed leaf red pepper
Fabrication:
1) Finely chop the onion and parsley. Finely chop the tail fat with a double knife. Mix ground beef, salt and red pepper with other ingredients and knead well.
2) Cut into egg-sized pieces as explained above. Squeeze it over the skewers between the palms of the hands. After oiling the tops, fry them by turning them on the grill. Serve as with other kebabs. enjoy your meal
Sir, you made a meatball recipe, not adana kebab :)
adana, 1kg of male lamb meat, especially from the rib side and the back (if any, the nerve and membranes will be removed) 200 gr tail fat is first minced separately, then pulled together with an armor and kneaded by adding a small amount of salt and tomato paste. Then, it is stuck on the skewers and fired first on one side and then on the other side in the burning but flameless oak charcoal, and the kebab oil is pressed on the bread. In the barbecue again, both sides are cooked beautifully and prepared for service.
note: kebab enters onion / fine garlic with parsley and its name is beyti.
sincerely
incident water
450 gr tail fat is made into minced meat with armor, 1 kilo of ground beef is added to that fat and kneaded well, if you want to cut it in half as much as you want, salt is added to one part of the portion you want and we call it urfa.
you can cut 2 red peppers with the help of a grater or armor and add the ground meat we have reserved for the island, then add the red pepper flakes dipped in olive oil to the inside of the kebab, add salt, make it well yoghurt, then add the minced meat to the chicken. Kebeb is a number 10 kebab, thank you
I add 1 gr tail fat and meatball mortar to 300 kg of ground beef. I wet my hand a little and knead it well. Before, the mince was falling out. Over time, my hand got used to it.
You're welcome, Nilay, if there is a part that you think is missing or if you have a problem, I will try to help.
Hello Mr. Semih. Thank you very much for this descriptive and informative comment. I will try it as you wrote. Of course, there is a master for every job, you need to listen, obey and learn :)
When Mr. Orhan is made as in the above recipe, unfortunately it spills..!!
To summarize briefly; 50% ground beef, 25% ground lamb (professional butchers know) minced meat is pulled separately and kneaded by hand. 25% lamb tail fat is armored (a kind of hand mince)3 three of which are mixed with chili powder and ground pepper and kneaded well. (For Urfa, only sweet ground pepper is used.) Then, after keeping it in the fridge for at least a few hours, as the friend told, it is plastered on skewers and made to be thrown into the fire.
I agree with the first words of Ms. Nilay, I think it would be a more secure job to buy ready-made or eat in a restaurant, because it is easy to explain and difficult to do.. :))
I wanted to make adana kebab once, but when I saw the fire, the ground beef spilled, I wonder why if you could inform me what I need to do to prevent the ground meat from spilling, I would appreciate it.
try to insert the minced meat by turning it slightly when inserting the bottle. that is, wind the skewer in a spiral way. While cooking, do not wait until one side is fully cooked, turn the skewer constantly. I think if you do this, the ground beef will not fall off the skewer. Best regards
Yes, I agree with you, as I cook Adana kebab, I gained experience by myself, as it is said in the first explanation, do not save on tail fat, the ideal is between 1-1 gr in 200 kg of meat, do not dip your hand in too much water while sticking a bottle, the risk of spillage increases as the meat gets wet, and finally, do not wet your hand at all. After skewering our well-rested meat, turn it frequently while cooking, otherwise it will definitely fall out. Bon appetit.
While skewering the minced meat, wet your hands with carbonated water (1 teaspoon of baking soda to a glass of water).