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.

Adana Kebabs 1.0

I started experimenting with kebabs after we went to a Turkish restaurant the other day.  These are savory, but the spice mix still needs some work.  I sense much kebab making in the future.  My beloved hubby stands ready to do his official taste tester duty.  ;)  He is also the official grill man ehehehe.  Look at those beautiful grill lines!  Man against fire.....grrrr....rawrrr.

This recipe is based on one I found in the New York Times.  Normally these are shaped thinner and longer, but I went with a thicker style for ease in grilling....though I could go a little thinner.  I was totally lazy when I took the picture too....I didn't show the side of Tzatziki and pide bread.  Roasted vegetable spread also makes a great dip for this meal as well.

These are actually quite simple to make and so yummy.  The extras freeze nicely for later grilling which is fairly sweet.


Adana Kebabs 1.0

1 lb lean ground beef
1/2 lb ground turkey
1 onion, diced
1/2 cup dry parsley
1 anaheim pepper, diced
1 tbls diced garlic
1 tsp paprika
1 tsp red pepper flakes
2 tsp coriander
1/2 tsp salt

Mix everything together in a bowl.  Form mixture into 6 kebab shapes.  Grill until done.  Serve.