Before I became vegetarian one of my favorite kebabs was Adana kebab. It got its name from the city of Adana in Turkey, and with its simple yet hard to achieve preparation what made this dish so tasty. Naturally we won’t be using tail fat, or mince the meat with a cleaver but we achieved a result that will satisfy any meat-eater or vegetarian out there.While some may disagree, It is important that it is served with bulgur pilaf and slices of onion rings sprinkled with sumac.
Beyond Adana Kebab
- 4 Beyond Burger Patties about 1lbs
- 1 onion finely chopped in food processor
- 1 t pepper paste
- 1 T Aleppo paper
- ½ t paprika
- ¼ t black pepper
- ¼ t salt
- Sliced onion
- Mix all the kebab ingredients in a big bowl, knead until consistent. Let is rest for couple hours.
- If you have wide skewers put the mixture on there, squeezing lightly until they stick on the skewer. If you don't, you can either make long meatballs or use a butter knife to shape them (i.e. use the butter knife as skewer until the meat is shaped then pull the kebab meat out).
- Grill it until some dark grill lines are visible. If you are not using grates make sure they are cooked and hard enough. The idea is to not grill them too long so they are not dry, or not to undercook them so they are too soft (picture below shows an undercooked kebab)
- You can either use fresh onion rings or the grilled slices as the side. Either way, sprinkle some sumac on them.
- Complete the plate with bulgur pilaf.