A MEZZE-MERISING TURKISH ASSAULT ON THE TASTE BUDS

15th FEBRUARY 2021

BACK TO RECIPES

We've all been there, takeaway dissatisfaction. We've waited over an hour for our sumptuous Saturday night meal to arrive and when it finally does, it's cold, the Uber drive is late and the kids are falling asleep at the table. Scrap that I say. Check out my Turkish Adana Kebab recipe and Chicken Wings marinade here, it was a winner, winner, chicken dinner. 

INGREDIENTS FOR ADANA KEBAB

  • 1 lb lamb mince

  • 1 red bell pepper, minced 

  • 1 onion, minced 

  • 3 garlic cloves, minced 

  • 1 teaspoon of sumac (must-have, get it from your local supermarket)

  • 1 teaspoon of lemon juice

  • 2 teaspoons red pepper flakes 

  • 2 teaspoons ground coriander

  • 2 teaspoons cumin 

  • 2 teaspoons black pepper 

  • 1 teaspoon salt (add more if you have a saltier palette)

METHOD FOR ADANA KEBABS

  •    In a large mixing bowl add the lamb mince

  •    Then add minced bell peppers and onions to the bowl.

  •     Add all the spices and mix well

  •     Cover and put in fridge(or somewhere cool) for as long as you can, overnight preferred

  •     Using your hands shape mixture into a long and flat kebab shape

  •     Use flat iron skewers if you can to get that authentic Adana Kebab shape 

  •     Place on a hot grill and cook until it changes colour to a darker brown

  •     Don't overcook otherwise they'll go dry!

  •     Serve on a bed on brown rice, with a fresh salad, flatbreads, hummus and dips

MARINADE FOR CHICKEN WINGS

  • 4 garlic gloves crushed

  • One tsp oregano

  • One tsp salt (add more, to taste)

  • Half tsp paprika

  • One tsp crushed cumin powder

  • Half tsp crushed black pepper

  • One tsp sumac

  • One tbsp greek yoghurt

  • One tbsp oil

  • MIX TOGETHER! ADD CHICKEN WINGS AND LEAVE OVERNIGHT IF POSSIBLE. COOK ON A BBQ OR IN THE GRILL / OVEN FOR A CRISPY SKIN.