TURKISH ADANA KEBAB Oct 1 Written By Eleanor Debel https://www.youtube.com/shorts/29hBnb46X1YPrintTURKISH ADANA KEBABYield 4Prep time20 MinCook time20 MinTotal time40 MinIngredients2 lbs lamb meat with fat from belly or loin2 red bell peppers 2 Tbsp hot paprika 2 Tbsp salt 1 white onion 1 large tomato 1 bunch parsley Olive oil and salt and pepper Shatta to serve InstructionsPreheat your oven to 400 F. Using a large knife cut the lamb meat and lamb fat into very small pieces and then combine the two together and continue to chop with your large knife until the mixture is homogeneous. (alternatively you can pulse in a food processor but the texture will be slightly different) Finely chop the red bell peppers and then add those to the meat mixture and chop everything together to create a meat mixture with the peppers. Add this mixture to a large bowl and mix in the paprika and salt by hand until the meat mixture is evenly seasoned. Press the meat mixture onto metal skewers in an even log shape and place onto a rack set into a sheet tray with a little water in the bottom to catch the pan drippings. Finely chop the onion, tomato and parsley and add to a mixing bowl. Season with olive oil, salt and pepper and toss to combine. Cook the kebabs for 10-12 minutes, flipping over half way through the cooking process. Remove from the oven and set aside. Brush a pita with some of the pan drippings and shatta sauce on both sides, then place one kebab inside, removed from the skewer, then a pile of onion, tomato and parsley salad. Roll up the pita and toast in a hot pan to seal. Serve with more shatta and sauce of choice and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasyhealthysandwichramadan Eleanor Debel
TURKISH ADANA KEBAB Oct 1 Written By Eleanor Debel https://www.youtube.com/shorts/29hBnb46X1YPrintTURKISH ADANA KEBABYield 4Prep time20 MinCook time20 MinTotal time40 MinIngredients2 lbs lamb meat with fat from belly or loin2 red bell peppers 2 Tbsp hot paprika 2 Tbsp salt 1 white onion 1 large tomato 1 bunch parsley Olive oil and salt and pepper Shatta to serve InstructionsPreheat your oven to 400 F. Using a large knife cut the lamb meat and lamb fat into very small pieces and then combine the two together and continue to chop with your large knife until the mixture is homogeneous. (alternatively you can pulse in a food processor but the texture will be slightly different) Finely chop the red bell peppers and then add those to the meat mixture and chop everything together to create a meat mixture with the peppers. Add this mixture to a large bowl and mix in the paprika and salt by hand until the meat mixture is evenly seasoned. Press the meat mixture onto metal skewers in an even log shape and place onto a rack set into a sheet tray with a little water in the bottom to catch the pan drippings. Finely chop the onion, tomato and parsley and add to a mixing bowl. Season with olive oil, salt and pepper and toss to combine. Cook the kebabs for 10-12 minutes, flipping over half way through the cooking process. Remove from the oven and set aside. Brush a pita with some of the pan drippings and shatta sauce on both sides, then place one kebab inside, removed from the skewer, then a pile of onion, tomato and parsley salad. Roll up the pita and toast in a hot pan to seal. Serve with more shatta and sauce of choice and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meateasyhealthysandwichramadan Eleanor Debel
