Adana kebabs on the LBGE

R2Egg2Q

The local kebab restaurant has an Adana kebab that I really like. I decided to try my hand at them.

Used ground lamb, Aleppo pepper, cumin, kosher salt, and sumac.


Divided into 6 balls for my 6 skewers



And out to the Large Egg which was running at about 525 degrees



The meat was holding well to the skewers so before I put on the last 2 skewers I removed the cooking grid which was there just in case anything tried to take a dive


All 6 on to warm up a little before pulling them


Overcooked the lamb a bit trying to get a little more char. Found the seasoning to be a little too salty for my tastes but I was sprinkling the seasoning on the kebabs throughout the cook.

I shared my feedback with a buddy who reminded me that the Adana kebabs at the local restaurant are a mix of beef and lamb.

I had 14 oz of lamb left and some 80/20 ground beef so on to round 2 making some adjustments including adding some minced garlic and finely chopped onion to the mix.

Roasted some tomatoes on the Egg before getting it up to 600+ degrees for the kabobs.

Went with bigger kabobs and got all 6 onto the Egg



Two skewers were misbehaving (pulled away from the skewer more than I was comfortable with so I pulled them off). Toasted some lavash bread on the 4 skewers over the kabobs



Plated the kebabs, lavash, and tomatoes with some roasted red pepper hummus, rice, and red onions with a light dusting of sumac.



It was a tasty lunch! Thanks for looking

JohnInCarolina

Quite a cook there. I’m impressed!

The Cen-Tex Smoker

NICE! Sumac is a sneaky ingredient that we found through Thai recipes. One of those flavors you don’t even know exist until you see it in a recipe. Then you taste it and go “there it is”. 

caliking

Very nicely done, sir!

Ground meat kebabs are tricky. With those flat skewers, you have to get just the right amount of meat around the edge,  so it holds on without getting sliced into 2 flat strips that dive down into the coals. Ask me how I know

I've also found that onions make the mix kinda wet sometimes, and a wet mix doesn't stay on the skewers as well. 

Very impressed that you didn't lose a single one to the fire. Great cook.

R2Egg2Q

Thanks guys! 

@caliking - yeah, the onion definitely added a lot of moisture.   I’ll probably cut back a little on the onions next time. Two of the 6 kebabs started to come off of the skewer so I finished them on the cooking grid after eating.  

Here's a not so impressive moment from this cook:


I threw a piece of lavash onto the grid and forgot about it while I took pics of my plate.  Only took a couple of minutes for me to smell something burning.  lol

caliking

R2Egg2Q said:

I threw a piece of lavash onto the grid and forgot about it while I took pics of my plate.  Only took a couple of minutes for me to smell something burning.  lol

That's called the @Mickey method

I've shredded/grated the onions in the past, and let them sit in a bowl with a little salt on them. Then squeeze out the juice, before adding the onions to the meat mix. It seemed to help.

saluki2007

Yup, bookmarked for later.  Outstanding cook.

Star_TrEGG

We need to live closer to you

Richard Fl

Great meal. here is a recipe I have eggjoyed for several years.

Chicken, Kebab, Adana, Turkish, Richard Fl.

After trying Chicken Adana at the Bosphorous Restaurant in Winter Park, Fl a few times, I decided to attempt to make it myself.  This is a combination of 5 or 6 different recipes. Will serve with rice pilaf, pita bread and tzatziki sauce. Side of some roasted baby brussel sprouts baked in oven with EVOO.  Added parmesan cheese and balsamic vinegar to serve.**************Adana kebab (colloquially known as Kiyma kebabi[1]) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item is named after Adana, the fifth largest city of Turkey and was originally known as the "Kiyma kebabi" (lit: minced meat kebab) or Kiyma in Adana-Mersin and the southeastern provinces of Turkey.[1]

INGREDIENTS:
4 Boneless Chicken Breasts, apprx 1/2 lb each,  ground lamb can be used also.
2 Small Sweet red bell/jalapeño peppers
15-20 Cloves Garlic
1/2 Medium White Onion
2 Pieces Sour Dough Bread
Seasoning
2-3 Tbs Sera Mild Pepper Paste (Sade Eu Tipi Biber Salcast, Paprika Paste ( tomato paste and paprika can be used as a substitute.)
1 Tbs Alleppo Pepper Flakes, Regular crushed red will do.
2 Tbs Zaatar
2 Tbs Parsley, Fresh
2 Tbs Paprika, Smoked, Turkish if available
Pilaf:
1 Cup Basmati Rice
1/2 Cup Small vermicelli noodles
2 1/2  Cups Water

PROCEDURE:

1. Grind or chop fine the chicken, garlic, onion and pepper into a fine blend. Used small plate on the Kitchen Aid Grinder. I used the bread to clean the grinder at the end and help add a little binder.

2. Add the seasonings and mix thoroughly. Let sit overnight in the refrigerator, if possible, to blend the flavors.

3. You can either make them into little balls on bamboo skewers or flat skewers.

4. Place on  flat Turkish skewers and cook over hot coals until done, about 4-5 minutes per side. 350°F direct.

Pilaf:

1. Take the rice and noodles separately and slowly sauté in butter until they pick up a golden color.Do the rice about 2-3 minutes to just pick up the butter flavor. Do not do on high as they will burn. Mix together and add with 2 1/2 cups water or chicken broth to the rice cooker. Takes about 15-18 minutes to cook.
Serve with tzakziki sauce and pita bread.

Yield: 8-10 6 inch kabobs

Recipe Type: Main Dish, Poultry

Tips
Take a fist size ball and poke the skewer into the center, then mold along the skewer like a log.

Source
Source: BGE Forum, Richard Fl, 2013/02/26**
Web Page: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1305801&catid=1

Author Notes
Source for skewers: http://www.sadaf.com/sadaf-bbq-skewer-wide-no-handles-90-7660/

R2Egg2Q

Star_TrEGG said:

We need to live closer to you

You’re always welcome back to CA!

bgebrent

Dig it!

thetrim

Great looking cook!

TideEggHead

Well done! That looks delicious!