Turkish kebabs,

malzemeler

1 kilo kuzu eti, but (yağı, siniri temizlenmiş)
3 adet küçük domates
6 adet sivribiber
Marinesi:
1/2 kahve fincanı soğan suyu
3/4 su bardağı rafine yağ

1) Marine malzemesini karıştırarak marineyi hazırlayınız
2) Etleri 3x3 santim büyüklüğünde iri zar biçiminde doğrayıp marinede dinlendiriniz.
3) Sonra bir şişe, 5'er veya 6'şar adet et takınız. Tuzlayıp hafif yağlayarak ızgarada 3'er ve 4'er dakika alt ve üstünü pişiriniz.
4) Yanında ızgara yapılmış 1/2 domates ve 1 adet sivribiberle servis yapınız.

Springs were grown in a natural environment for at least one year old meat from sheep ; fat, nerves, blood vessels and membranes are extracted. Extracting pieces of meat to rest for a day . In the same way sheep extract is obtained from the tail , rest. Marinated meat, " armor " expression , two-handed chop with sharp blades . Tail rested up 15% of the amount of minced meat , minced with armor also . Tail with minced meat , thousand of three to eight per thousand (ideally five per thousand ) cayenne pepper and salt and knead well. This mixture constitutes the main element of Adana kebab . In contrast to the above mix red bell pepper , garlic and green chillies chopped peeled root is involved . Again prepared by kneading the mixture is homogenous .

The kneaded mixture is minced with armor again . Minced meat is kneaded again . The mixture became homogeneous , 0.5 cm thick , 3 cm wide , 90-120 cm long is adhered as plastered on an iron spit . This process is called stud meat bottle .

Piercing meat, skewers evenly spread on the surface . Plastering is important requirement of balanced cooking . During stud hand dipped in water , pat meat on skewers . This process is important for the loss of meat from skewers . However, a very small amount of water will be obtained . If the meat is boiled a lot of water , the taste of kebab is broken. Bottle of 180 grams is the amount of meat lodged . Adana kebab meat of which is called a half , 270-280 g should be less than .