Adana kebab skewers with beef

Recipe for Turkish-inspired Adana kebab skewers made with spiced minced beef.

Course Main course

Cuisine Turkish

Nøgleord Grilled fish, Grilled skewers, Kebab

Total Time 30

Servings people

Calories 327kcal

Finely chop the onion, parsley and pepper. It is important that they are finely chopped, otherwise it can be difficult to shape the meat around the skewers.
Also squeeze the liquid out of the pepper - through a clean cloth or thoroughly with your hands.
Mix the meat with the remaining ingredients, season with salt and freshly ground pepper and knead well.
If the mixture has become too soft to work with, chill it for about half an hour; this makes the skewers easier to shape.
Divide the meat into equal-sized lumps and press each one firmly together.
Push a flat skewer through each lump, then press the meat out into a long, flat sausage shape along the skewer. Wet your palm with a little water if the meat sticks to your fingers.
See the video above the recipe for the technique.
Grill the skewers over direct heat, ideally on a griddle plate. Give them a couple of minutes on each side - depending on thickness - then, if needed, move them over indirect heat and let them finish cooking until done to your liking.
Serve with, for example, creamy cucumber salad with yoghurt dressing, flatbreads, bulgur salad, hummus or similar.