Meatballs and kebabs
A specialty of Gaziantep cuisine, this kebab is made with hand-chopped beef mixed with walnuts and hot pepper, then grilled on skewers. It is leaner than Adana kebab and has a distinct walnut flavor. Preparing it takes skill and care.
Thoroughly mix the hand-chopped beef with the chopped walnuts, hot pepper, grated onion, Turkish red pepper flakes and salt.
Press the mixture firmly onto flat skewers, shaping it into long, thin kebabs.
Arrange the skewers on a hot grill and cook, turning carefully, until browned on all sides.
Serve the cooked kebabs hot with lavash flatbread and finely chopped onions seasoned with sumac.
Hand-chopping the meat with a knife is essential for the right texture; store-bought ground beef will not produce the same result. Chop the walnuts finely and distribute them evenly through the mixture so the kebabs brown evenly on the skewers. Allergens: contains wheat (gluten) and walnuts. People with tree nut allergies should use caution.
Tarifte glutensiz un kullanılabilir mi acaba? Malzemeleri bir gece önceden hazırlayıp bekletebilir miyim?
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