Adana Kebab Seasoning 🌶 🌶

Kebabs of all kinds are common in Turkish and Middle Eastern cuisines, Adana Kebab is named after the city of Adana in Turkey, where it is originated, and is traditionally made of minced lamb or beef mounted on a skewer and grilled over charcoal.

Different cities and regions debate over how spicy the Adana kebab should be, but the inclusion of ground lamb or beef as the choice of meat is a constant.

The cooked kebabs are often served over warm pita’s or wraps to catch the drippings and are accompanied by roasted tomatoes, green or red peppers, sliced onions, and parsley. Less traditional, but equally delicious, would be to serve them over a bed of cooked basmati rice or couscous

Ingredients:

• Himalaya Salt
• Garlic
• Onion
• Sweet Paprika Pepper
• Pul Biber  
• Sumac
• Oregano

Method:

• Add 4 tbsp of our seasoning to 500 grams of lamb, beef, or combination of both
• Vegan or vegetarian replacement, use eggplant, mushroom, or cauliflower
• Finely chop an onion and add to the mixture
• Finely chop a red or green pepper and add to the mixture
• Finely chop 4 tbsp fresh parsley 
• Mix till combined
• Let sit for 1 hour or more 
• Wet your hands and place a quarter of the mixture into your hand and form a cylinder shape, then flatten alternative thread onto skewers 
• Fry the Adana’s in a splash of oil in a large pan for 6-7 minutes, turn them occasionally. You can also cook the Adana on a grill or barbecue, turning them halfway through
• Serve with rice, chips and/or your favourite salad