Turkish Beef Kebab - Adana Kebap
Thursday, 21 March 2013
There are over 30 varieties of Turkish kebabs which locals call “siskebabi,” “sis kebaps,” or “kebabi. Fish, vegetables, pork, beef, fruit, or fowl, are all put on wood or metal skewers and grilled over open flame or coals. Note: If you want to grill vegetables along with fish, chicken or small cubes of meat it’s best to parboil vegetables such as bell peppers, zucchini, carrots and other dense foods before skewering. Baby new potatoes can be scrubbed and par-boiled in skins or use canned whole potatoes. This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.
At a glance
Red Pepper Flakes
1 pound ground beef, or lamb
In a large mixing bowl combine the beef, onion, pepper flakes, ground pepper, cumin, and oregano, and mix well. Cover the bowl with plastic wrap and store in the refrigerator overnight.