Kebabs stayed on the skewers and none were lost to the fire gods. Result!
Where’s the roasted green chili peppers!?
I know. Mu feeble excuse is that we had so much other stuff going that I simply forgot them.
There’s a banger tune about those:
Finally I have the right tune to play when we go out for Turkish!
Recipe?
I was roughly following this recipe https://rookiewithacookie.com/turkish-adana-kebab/
Thanks. I need to look into this 👌🏼
After having lost plenty to the coals previously, I’d suggest three key things to keep in mind:
- Have min 20% fat in the meat you use.
- Strain any fresh ingredients (e.g. pepper) you use really well. Water is your enemy.
- 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!
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.
