Adana Kebab Skewer

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, garlic, parsley, cumin, paprika, chili, sumac, salt and black pepper until evenly combined.
2. 2
   Knead the mixture well by hand, until smooth and sticky.

   💡Kneading binds the meat, and chilling firms it a little: that way the kebab stays on the skewer and doesn't fall apart over the fire.
3. 3
   Chill the mixture 60 minutes.

   Refrigerator
4. 4
   With wet hands, shape the mixture into long logs around skewers.

   Skewers
5. 5
   Heat a grill to high heat.

   Charcoal grillorGas grill
6. 6
   Grill the skewers 3–4 minutes per side, until they are browned outside and done to your liking.

   Tongs

   💡Don't press the meat or flip it more than once: the juices run out and the meat dries out. It releases from the grate once the underside is browned.
7. 7
   Serve with pita, a vegetable salad and tahini.