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Adana kebabs

a year ago by JohnSmith to c/cooking_with_fire

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Kebabs stayed on the skewers and none were lost to the fire gods. Result!

Geometrinen_Gepardi 3 points a year ago

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path: 0 16815018, hotness: undefined, score: 3, children: 1
jam12705 2 points a year ago

Finally I have the right tune to play when we go out for Turkish!

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tetris11 3 points a year ago

Where's the roasted green chili peppers!?

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path: 0 16823640, hotness: undefined, score: 3, children: 1
JohnSmith 3 points a year ago

I know. Mu feeble excuse is that we had so much other stuff going that I simply forgot them.

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Puttaneska 3 points a year ago

Recipe?

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JohnSmith 5 points a year ago

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Puttaneska 2 points a year ago

Thanks. I need to look into this 👌🏼

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JohnSmith 2 points a year ago

After having lost plenty to the coals previously, I’d suggest three key things to keep in mind:

  1. Have min 20% fat in the meat you use.
  2. Strain any fresh ingredients (e.g. pepper) you use really well. Water is your enemy.
  3. You need flat skewers and you need to pay attention to how you work the meat in: even, no gaps, and not too thick.

It was one of the pro golfers who once said that golf is a game of luck. The more I practice the luckier I get. So there is that.

Good luck!

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Puttaneska 2 points a year ago

Thanks, yes I think I’ve seen people smearing fat onto the surface, which I assume will help with the structure (even if it runs off through the process).

I quite often BBQ vegetables (pretty high water content, of course) but I usually sit them on foil to stop loses.

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Hossenfeffer 1 point a year ago

Looking great!

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A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…

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