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!