Honey & Smoke's Adana kebabs from Honey & Co: Chasing Smoke: Cooking Over Fire Around the Levant (page 175) by Sarit Packer and Itamar Srulovich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb mince for lamb shoulder. See recipe for how to cook without a BBQ.

  • lou_weez on October 03, 2021

    I had the same problem as metacritic with the mixture being too wet. I used a grinder, as per the instructions. So I ended up shaping into patties. They did taste fantastic though.

  • metacritic on July 21, 2021

    Excellent. I tried to thread them onto flat skewers and quickly could see that would be a disaster given how soft the mix was and how wet it was. It would have slipped off the skewer and dissolved on the grates. I shaped them into patties and refrigerated for a few hours before grilling. Even so, they were tricky to work with, though the final outcome was absolutely delicious. I used a food processor, which likely released a lot of water. A grinder might be required if you want to pack these around skewers (or try pouring off any excess liquid and put the ground spices directly in the meat, not with the onion-garlic mixture.

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