In this classic Turkish kebab, seasoned ground beef is pressed in a long, thin layer around skewers and grilled over hot coals. The outside gets lightly charred while the inside stays juicy, making it a favorite for summer cookouts and picnics.
Knead the ground beef, drained onion, garlic, cumin, Turkish red pepper flakes, and salt together in a large bowl. Let rest for 15 minutes.
Wet your hands with cold water. Press portions of the mixture into a thin, long layer around wide, flat skewers.
Grill the skewers over hot coals, turning occasionally. Cook for about 12–15 minutes, until the internal temperature reaches 71°C / 160°F.
Grill the tomatoes and long green peppers over the same coals. Serve hot with the kebabs.
Wet your hands with cold water before pressing the mixture onto the skewers, or the ground beef may stick and fall apart. Do not hold the kebabs too close to very hot coals; the outside may burn while the center remains undercooked.
İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum. Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu. İlk denemede pişirme kabını yanlış seçtim, altı yapıştı.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
Tarif güzel ama anlatım biraz karışık geldi, adımlar netleştirilebilir.
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