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Beef Adana Kabobs
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CPARKTX
Posts: 2,095
Easy and good, and the kids love them. I use beef (not a fan of lamb).
LBGE & SBGE. Central Texas.
Comments
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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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Beautiful! I prefer lamb but that looks great!Sandy Springs & Dawsonville Ga
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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 consistencyLBGE & SBGE. Central Texas.
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Hey, looks killer. With those it would be good. I have a hard time buying spices I will use seldomColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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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 2013A happy BGE family in Houston, TX.
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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 beefLBGE & SBGE. Central Texas.
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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 -
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 -
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 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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
http://eggheadforum.com/discussion/1148874/full-moon-chicken-adana-kababs
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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 2013A happy BGE family in Houston, TX.
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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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