Mix all the ingredients mentioned except Olive Oil and mix. Using cold water, bring it all into a mass. Refrigerate until use for about 4-6 hours.
Grill these Kebaabs on a hot charcoal grill and baste with Olive oil as required. The fat content of the meat makes it more juicy and succulent.
Serve these tempting barbecue ground mince Kebaabs with Big Green peppers, Tomatoes, Bell peppers, Onions, Pickled Cucumbers and Carrots, Pita Bread and Garlic sauce. I have used both Beef and Lamb mince here. Try these lovely Turkish Adana Kebaabs on your next outdoor grill party. You will definitely love them for sure.
Turkish Adana Kebaabs are known as Kiyma Kebaabs which literally translates to Mince Kebaabs. It is a long, hand shaped Kebaab mounted on a skewer and grilled on a charcoal barbecue or open mangal filled with burning charcoal. This culinary item is named after Turkey's fifth largest City Adana. Juicy and succulent Kebaabs are a treat to our tastebuds. The fat content makes it more delectable and divine. Though basically these are made with Lamb mince, you can also try with Chicken mince just as I did. The procedure remains the same. Happy Grilling!
