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.

Turkey Kielbasa and Couscous

This dish is simple and so very yummy. Amazingly enough I didn't even make it spicy, which is a very rare event....eheheh. This must be made again....I seem to have created a craving for it. A note of warning here if you are watching your salt intake....Kielbasa has a metric ton of salt in it so make sure you keep the amount you use small. I wouldn't buy it for the longest time because honestly a 2oz serving is an extremely small portion size. Cut it small enough and surround it with veggies and a grain though and the serving size isn't quite so noticeable.

Turkey Kielbasa and Couscous (serves 2)

4 oz Turkey Kielbasa, diced
2 sweet onions, diced
3 stalks celery, diced
2 tbls garlic
2 tbls oil
1/2 pack mushrooms, chopped
1/3 cup couscous
black pepper

In a skillet, over medium high heat, cook the oil, onion, garlic, celery, kielbasa, and mushrooms. While the meat and vegetables are cooking prepare the couscous. Microwave 1/2 cup water until boiling and then toss in the dry couscous and cover. When the vegetables are tender remove from heat and toss with the couscous. Sprinkle with black pepper and serve.


Zomg the fungus is among us! A pic of the dish with mushrooms in it.....evil evil mushrooms. I usually make this dish in two different skillets, one with mushrooms and one without. I tend to avoid mushrooms where I can. ;) If you decide to go that route just divide the vegetables evenly between the two pans....easy peasy.

Pad Thai Dip

This dip came out beautifully, better than I hoped for actually. It may not look like much, but it is packed with flavor. I was tired of the usual round of spinach, artichoke, and taco dips. I wanted to try something a little different with a little more meat to it. So I took about 1/3 of my pad thai recipe and combined it with a tub of reduced fat chive and onion cream cheese which had been warmed in the microwave. That simply the dip was done. Serve warm with crackers or chips.