Turkish Adana Kebab Recipe And Chicken Adana kebab

In this video, adana kebab, plain urfa and chicken adana recipe is given in detail.
I share the necessary materials for kebab and the cost of these materials with the dollar account in the explanation section
500gr. of lamb should be used and only the legs of the lamb ( 6 $ )
150 grams of lamb fat ( kg 10 $ )
only the lamb's tail needs to be fat
500 grams of chicken ( 2 $ ) and 500 grams of lamb ( kg 11 $ ) are required for the chicken adana kebab and 200 grams of tail fat is used ( 2 $ )
2 red capers pepper ( 1 $ )
spicy pepper paste. ( kg 5 $ ) tomato paste is certainly not used only pepper paste
red pepper and some water
as needed salt is used
material for service plate
some bread
green peppers and tomatoes can also be added with rice and fried potatoes ( 3 $ )
it is easier to place it in the kebab bottle using gloves ( 4 $ )
2.5 cm 5 kebab skewers ( 8 $ )
50 cm big kebab armor knife ( 30 $ )
big chopping board required ( 5 $ )
firstly lamb leg meat taken from the market will be prepared
be removed from the bone
we show this part so you can figure out which part of the meat I use
prepare the meat in the boneless form and bag it and keep it in the freezer
slice the meat thinly before making the meat with the large knife
the original adana kebab is made of meat with a machine will be completely cut with a knife hand made mince
the meat will be cut with a knife without crushing and will be more in flavor
lamb tail fat is added, do not use another type of fat
big kebab knife with Turkish name zirh knife until the meat is thin
the meat in this place will stick together
stop in bulk without breaking the ground
now the chicken will be made adana kebab
chicken must be mixed meat and chicken for adana kebab
500gr. For meat use 500 gr chicken is added and it will be normal to use up to 250 grams of tail fat
equally prepared with minced armor
Adana kebab and chicken red pepper for adana kebab is chopped thoroughly with large knife
chill until the water comes out
the water of the chilli peppers is squeezed
you can use this pepper water in the marine process or add it into the dishes
I will make 1 urfa kebab to show to you
urfa kebab is prepared by simply adding salt and it becomes simple
add red pepper into the adana kebab
add chili pepper
add salt
stir in water and add drained flake pepper
mix thoroughly with a large knife
right-left-handed bottom-bottomed bump
chickens are mixed in the same way with capers pepper flake pepper salt and pepper paste
The reason I do chicken is a substitute for bringing it all at a lower cost
the price of lamb is really expensive and it can be made a little more affordable
kebabs are ready, kebabs are suitable for cooking without ever waiting
lamb urfa kebab
lamb adana kebab
chicken adana kebab
to burn barbecue charcoals egg parcel paper pine cones and a few pieces of wood to be used
you can speed up the burning by using a chimney in this way
It will be easy to create a little wind with the fan
Adana kebabs will be placed in the iron puffs
iron skewers need to be cold clean and dry
use of gloves will be good for preventing the oil from sticking to the hand
you can do it easily by soaking your hands a little
The urfa was placed in the kebab, the chicken was placed in the island, now the lamb is placed in the kebab
I can assure you that you can easily do it after a few attempts
When the kebabs are ready to cook, the mangal is placed
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adana kebabs do not take too much time to cook very quickly
The inside of the adana kebabs are cooked without drying and served immediately after the cold
rice pilaf, roasted tomatoes and peppers, served with fried potatoes