30 DAYS OPEN PURCHASEThis skewer is purpose-built for grilling exactly that: shish kebab, adana, kobideh - a beloved child has many names.
At 60 cm long and 2 cm wide, it strikes the perfect balance between roominess and stability, keeping your chunks of meat put on the grill instead of spinning around.
• Material & construction: Tough, hard-wearing steel (304) that shrugs off high temperatures and heavy use.
• Shape and dimensions: A straight skewer (no twisting, none of that "twisted-wire" business); at 60 x 2 cm it suits larger grills or rotisserie setups where you want to load on plenty of pieces.
• Use: Ideal for marinated meat, mince, lamb, or whatever else you fancy grilling kebab/adana style.
• Care: wash with warm water and a mild washing-up liquid after use. Dry thoroughly to keep rust and corrosion at bay.
A simple Adana kebab recipe
Ingredients• 800 g lamb mince (at least 20% fat)
• 1 yellow onion (approx. 100 g), grated and drained of liquid
• 1 red pepper (approx. 150 g), blended
• 2 garlic cloves, blended
• 1 bunch parsley (approx. 30 g), blended
• 1 tbsp sumac
• 2 tsp pul biber (Turkish chilli flakes, regular chilli flakes work too)
• 1 tsp cumin
• 1.5 tsp salt
• 1 tsp black pepper
Method
1. Prep the vegetables
Grate the onion finely. Squeeze out all the liquid and keep only the onion pulp.
Deseed the pepper and blend it with the garlic and parsley into a smooth paste.
2. Mix the meat
Put the lamb mince in a bowl. Add the onion pulp, the pepper mixture, sumac, pul biber, cumin, salt and black pepper.
Knead the mince thoroughly by hand for at least 5 minutes until it turns sticky and even. This is what keeps it clinging to the skewers.
3. Shape the skewers
Wet your hands with a little water. Take a portion of mince (approx. 120 g per skewer) and mould it around a flat skewer (approx. 2 cm wide). Press it on firmly and pinch it tight so there are no air pockets. Shape into a long kebab, roughly 18-20 cm long and 2-3 cm thick.
4. Grill
Get the grill properly hot. Lay on the skewers and grill for 3-4 minutes per side until the meat is cooked through with a nice crust.
Grilling in the oven: set it to 225 °C and use the grill function. Grill the skewers for 12-15 minutes, turning halfway.
5. Serve
Serve straight away with lavash or pita bread, a simple onion and parsley salad and a yoghurt sauce.
