Monday, November 1, 2010

Adana Kebabs 2.0


I do believe this is the finished recipe for me.  I'm fairly happy with how it came out.  The heat wasn't overwhelming, but it does build up as you continue eating.  The spice mix is quite strong, but very tasty.  I did thin and lengthen the kebabs this go round as well.  Remember the extras freeze beautifully for later grilling.

Adana Kebabs 2.0

1 lb lean ground beef
1 lb ground turkey
1/2 cup dehydrated onion, hydrated
1/2 cup dry parsley
2 anaheim pepper, diced
1 tbls diced garlic
1 tsp paprika
2 tsp red pepper flakes
1 tsp black pepper
1 1/2 tsp cumin
2 tsp coriander
2 tsp cajun seasoning

Mix everything together in a bowl.  Form mixture into 8 kebab shapes.  Grill until done.  Serve with cucumber dip and pide bread.

6 comments:

  1. Ohhh my, I always want to make Adana Kebab. Thanks for posting :)

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  2. Cajun spice is something new in Adana kabab for me but again I am not the best heat-resistant person in the world. I always go for less spicy Urfa kabab.
    They look great!

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