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Beef Adana Kabobs

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CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Easy and good, and the kids love them. I use beef (not a fan of lamb). 

LBGE & SBGE.  Central Texas.  
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  • Jstroke
    Jstroke Posts: 2,600
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    That looks excellent--do you spice the beg a certain way with anything?
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • bgebrent
    bgebrent Posts: 19,636
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    Beautiful!  I prefer lamb but that looks great!
    Sandy Springs & Dawsonville Ga
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  • CPARKTX
    CPARKTX Posts: 2,095
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    @Jstroke I totally winged it thus time with the spices, using pepper, cumin, and a lemon-pepper seasoning I had (I didn't have sumac), plus it takes a ton of salt to get the necessary meat consistency 
    LBGE & SBGE.  Central Texas.  
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  • Jstroke
    Jstroke Posts: 2,600
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    Hey, looks killer. With those it would be good. I have a hard time buying spices I will use seldom
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • caliking
    caliking Posts: 18,731
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    Nice cook! I have a hard time keeping kababs like that intact on the skewer. Yours stayed put perfectly.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CPARKTX
    CPARKTX Posts: 2,095
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    @caliking I found the trick in an article: higher fat content (at least 85/15), and salt...a lot of salt, 1 to 1.5% by weight; then knead really well until it is sticky. I don't like much salt but did 9g on 900g beef 
    LBGE & SBGE.  Central Texas.  
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Just had some lamb adanas last night a friend brought from a Turkish joint in Winter Park.  I have made them with chicken some times and they are a great flavor.  When I get to my other place today will send a recipe I like.  
    Speaking of Turkey if you ever get a chance get some Aleppo pepper, like crushed red but sweeter. Penzey carries it 
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited June 2016
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    Update

    Just did a google and found this from awhile back.  Saves a 30 minutes trip to other location.
     http://eggheadforum.com/discussion/1148874/full-moon-chicken-adana-kababs
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  • caliking
    caliking Posts: 18,731
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    Richard Fl said:
    Just had some lamb adanas last night a friend brought from a Turkish joint in Winter Park.  I have made them with chicken some times and they are a great flavor.  When I get to my other place today will send a recipe I like.  
    Speaking of Turkey if you ever get a chance get some Aleppo pepper, like crushed red but sweeter. Penzey carries it 
    +1. Aleppo peppers are awesome. And Richard's adana setup is pretty impressive, if he can provide a link. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
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    CPARKTX said:
    @caliking I found the trick in an article: higher fat content (at least 85/15), and salt...a lot of salt, 1 to 1.5% by weight; then knead really well until it is sticky. I don't like much salt but did 9g on 900g beef 
    Have not heard of that tip before, but it makes sense. We don't eat that much salt in our food either. Did you think the kababs were too salty, or it sort of balanced out with the other flavors?

     

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    caliking said:
    Richard Fl said:
    Just had some lamb adanas last night a friend brought from a Turkish joint in Winter Park.  I have made them with chicken some times and they are a great flavor.  When I get to my other place today will send a recipe I like.  
    Speaking of Turkey if you ever get a chance get some Aleppo pepper, like crushed red but sweeter. Penzey carries it 
    +1. Aleppo peppers are awesome. And Richard's adana setup is pretty impressive, if he can provide a link. :)
    Link On!

    http://eggheadforum.com/discussion/1148874/full-moon-chicken-adana-kababs
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  • caliking
    caliking Posts: 18,731
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    @Richard Fl - don't be modest! I meant your vertical setup with the ceramic plate at the bottom. It was very cool.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CPARKTX
    CPARKTX Posts: 2,095
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    @caliking I cut down from the recipe but it is at the upper limit for me on salt. 
    LBGE & SBGE.  Central Texas.  
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