Beef Adena Kebabs; Tsunami Spin Corn

CPARKTX · October 2016

Simple but good. I followed a recipe from Serious Eats, which had good instructions on making the kebabs so they don't fall off the Steres (though I had one mishap):

Hawg Fan · October 2016

I wasn't familiar with Adana, so I had to Google it. I've never had ground lamb. Did you grind it yourself?

CPARKTX · October 2016

@Hawg Fan I'm not a lamb fan so I used ground beef...make sure to use at least 85/15 if not 80/20 to have enough fat so it binds well

Canugghead · October 2016

Nice save! I have the same skewers, sometimes I wonder if flat wooden skewers would hold the meat better.

caliking · October 2016

Looks good from over here!

I have the same problem with the kebabs going suicidal and falling off the skewers sometimes. I found that shaping the kebab so that it is flatter, with ridges, seems to help. A Turkish place that I like makes them like this.

Pic from the interwebz:
Image result for how to make adana kebab

Image result for how to make adana kebab

Found this pic of a previous cook:

I also try to form the kababs with a little more meat along the edge of the skewer so that there is more meat along the edge to hold on to the skewer. I still keep the grid in place though, in case one tries to jump into the fire!

CPARKTX · October 2016

@caliking good tips thanks, and those longer skewers look awesome

smbishop · October 2016

Yep, I have made these several times. Good stuff! Is the recipe you followed?: http://www.seriouseats.com/2014/08/the-food-lab-how-to-make-turkish-adana-kebabs.html

caliking · October 2016

CPARKTX said:

@caliking good tips thanks, and those longer skewers look awesome

I like how I can lay them across the lip of the base and close the lid. Available at the big Phoenicia here in Houston, in case you are ever down this way. And much cheaper than the Raichlen skewers.

Beef Adena Kebabs; Tsunami Spin Corn

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