Turkish Adana Kebab

Prep Time 25

Cook Time 14

Resting Time 1

Total Time 1 39

Servings

Calories 154

Mix the red pepper flakes and water, and set aside.
Mix the ground lamb and beef with chopped red pepper, salt, and red pepper mixture.
Knead until just combined everything. Rest for about a minimum of an hour in the refrigerator.
Take a fist-sized mince mixture in your hand, and squeeze it into a ball in the palm of your hand.
Insert the mince ball into a metal or wooden skewer, squeezing it with your fingers and palm and expanding it around it.
Make 8 Adana kebabs with the mixture you have.
Grill them for about 14 minutes, constantly turning, until grill marks appear on both sides.
Serve with grilled green pepper and tomato and lavash flatbread or tortilla.
Put the Adana kebab in the lavash and remove the Adana kebabs from the skewer by holding the lavash.
Bon appetit!