Adana Beef Kebabs with Yogurt Sauceadmin
Adana kebab is a long Turkish hand-minced meat kebab mounted on a wide iron skewer and grilled on an open burning charcoal fire. Adana skewers are named after Adana, of the largest city of Turkey where it is said to have originated, and traditionally made with minced lamb. If you are a meat lover, try this beef version of this tasty dish with all its richness. It is perfect served with delicious yogurt sauce which gives it the right freshness! Chef Alba
Adana Beef Kebabs with Yogurt Sauce
- 1 cup whole milk yogurt drain overnight
- 2 cloves of garlic mashed
- 1/2-1 tsp dry mint or 1 tablespoon minced fresh mint
- 1 tbsp Secolari Basil Olive Oil
- 2-3 tbsps Secolari Black Currant Balsamic not in sauce, to drizzle
- In a bowl, add all ingredients together, then knead to mix well with one hand.
- Divide the meat mixture into 10 small balls; then shape like a long burger. Place each piece into 2 skewers (so it holds better) and stretch and pull the meat flat to almost the length of the skewer. Repeat the process until you use up all of the meat mixture. You can use metal skewers or wooden skewers soaked for at least 2 hours.
- Chef Tip: if you want to test the flavor of the meat, take a teaspoon of meat, and cook in a pan. Taste for seasoning and adjust if needed. Then skewer the meat.
- Brush each skewer with oil on both sides. On a stove top grill or outdoor grill, on medium-high heat, place the skewers about 2 inches apart. Cook one side until golden slightly charred, turning once, flip to the other side and cook to golden and slightly charred. Note: You can also cook them in smaller skewers on a frying pan. Use less meat to fit the pan.
- Mix all ingredients together, taste for seasoning and adjust as needed. It's best when refrigerated for a few hours.
- Once the skewers are all cooked, transfer to a platter, add the yogurt sauce on top and a generous drizzle of balsamic.