Adana Kebabs

These can be made with beef or lamb mince, and are utterly delicious on the barbecue or under the grill; there is no need to add a load of olive oil either, as with many other kebab recipes, so they are pretty healthy too. 

They are really tasty and what's more, they are one of the easiest kebabs to make, don't take hours of marinating either so can be made just ahead of cooking which might appeal if you're a spontaneous cook. These should have a chilli kick, I use dried chilli flakes, but you could use fresh red chilli instead. 

I made these with my Chicken Shish Kebabs, Roasted Red Pepper Hummus, Cacik, some Turkish couscous and a big salad; a fantastic feast in the sunshine. 

The below makes x4 'main meal' kebabs, or you could make smaller ones to feed a crowd as part of a feast.

Adana Kebab

Adana Kebabs and Healthy Shish Kebabs

Here's how:

• 500g minced beef or lamb (try not to use the really reduced fat versions or the kebab will dry out a little during cooking)
• 1 white onion
• 3 garlic cloves
• Big handful parsley (leaves and stalks)
• Handful dill fronds
• 2 tsp sumac
• 2 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 1.5 tbsp dried chilli flakes 
• 1 tbsp tomato puree or Harissa paste
• 1 tbsp ice cold water
• 1 lemon

Firstly if you are using wooden skewers, immerse into water as soon as possible before cooking, to prevent them from catching alight on the barbecue or under the grill. You can pick up the metal kind for just a couple of quid during the summer months, and ours get plenty of use so they are a good investment if you like a lot of barbecues. 

Into a big mixing bowl throw the minced beef or lamb. Now finely dice the onion as small as you can, and peel and mince the garlic and add all of this to the mixing bowl. 

Now roughly chop the parsley and dill and add to the mixing bowl. Add the 1 tbsp of icy cold water at this point too.

Add the cumin, sumac, salt, pepper, chilli flakes and tomato puree and roughly begin to mix with a spoon or a fork. 

Now you need to work the meat a little with your hands, to also combine it, but also to tenderise it. So get your hands stuck in and work it a little, as if you would with a dough, pushing together, and ensuring all of the meat has a good array of the seasoning. Now wash your hands, cover the bowl with cling film and pop into the fridge for 30 minutes to an hour before cooking. 

When you are ready to cook the kebabs, separate into mounds of however many kebabs you are making. Then take each mound individually and work it again, and roll it into a kind of sausage shape. Really squeeze it into a tight sausage and then thread it onto one of your skewers. Once on the skewer again squeeze it tight to the skewer and set on a plate or board until ready to cook. Repeat the process until each Adana Kebab is ready. 

Now place onto a hot barbecue or under a hot grill and cook for 6-8 minutes on one side, before turning and repeating on the other side. Check the meat is cooked through, by cutting into one of them in the centre. Try not to overcook as this will dry out the meat. Once cooked and dished up onto a serving platter, finish off the kebabs with a quick squeeze of lemon juice. Enjoy!

Beef Kofta Kebabs

As we’re now in the midst of barbecue season, it seemed a perfect time to cook and share one of our favourite charcoaled meat dishes - beef koftas.

I cook these year round (under the grill outside of summer), but there is something extra special about the taste when barbecued and served with pitta, salad and tzatziki or any other array of lovely summer dishes.

You can play around with the herbs and spices depending on what you like, but these are good. I use 15% steak mince, as whilst I’m attempting to shave off some calories here and there, they need a little fat in them to keep them moist and prevent them drying out.

The below makes around six koftas.

Beef Kofta Kebabs

Here’s how: 

• 500g 15% fat steak mince
• 2 large spring onions
• 2 cloves garlic
• Pinch salt
• Black pepper
• 2 tsp paprika
• 2 tsp cumin
• Handful each of fresh mint, parsley and coriander
• 1 beaten egg to bind

Firstly get a large bowl and throw the meat in. Season generously.

Now peel and mince the garlic and finely chop the spring onions and add to the meat bowl.

Measure out the spices and add to the bowl.

Roughly chop the herbs up and throw into the bowl and then crack the egg into a separate bowl and whisk it.

Now throw the egg into the bowl and use your hands to smoosh everything together.

Once you’re happy with the consistency, break into six roughly equal sized pieces and roll into a sausage shape.

Really use your hands to bring together and roll against the chopping board to help it get into this shape.

Once the koftas are ready, use a skewer for each and pierce all the way through. You’ll now need to use your hands to press the koftas around the skewers a little and this can help lengthen the koftas too. You ideally want an equal thickness all the way along, so they cool evenly. Don’t be too gentle, you want them to be tightly packed around the skewer so they don’t fall apart during cooking.

Beef Kofta Kebabs

Now wash your hands, and find a plate or board and spray with some Fry Light or an alternative and then place each kofta on this. Cover with cling film and place into the fridge until cooking time.

Allowing them some time in the fridge also helps prevent them from falling apart when cooking.

When you’re ready to cook them, give them a quick spray with Fry Light, to stop them sticking to the grill, then place them onto the main part of the barbecue grill and allow to cook for 4 minutes on each side, turning carefully with tongs as you go.

They take about 10-12 minutes in total cooking on coal, but if you are unsure, just cut into the thickest part of one of them to ensure it’s cooked through.

If you like it really charred, then cook for longer. Enjoy!