After two consecutive visits to Beyti Kebab, I couldn’t get that taste out of my brain and I wanted to try to replicate the taste of adana kebab and beyti kebab at home. And when you’re very hungry, nothing beats a whole bunch of meat grilling up on your Weber.
For my home, clearly interpreted and modified version of adana kebab, I went with 85 percent ground beef, because it was on sale at the supermarket and I am on a mild health kick. However, I think that the 80 percent version will come out juicier. If you can get some ground lamb, even better — go 50/50 beef and lamb.
The original adana kebab is made completely with lamb but I think a mixture is better. Greeks, Israelis and Lebanese have similar kebabs made with mixed meats, such as Kefta/Kufta/Kofta Kebab and I have incorporated some of those ideas as well.
The recipe or technique we are trying to achieve is to get an authentic Middle Eastern flavor using supermarket ingredients on a typical gas home grill. If you’ve got a charcoal grill, even better. We’re combining various recipes of adana kebab (named after the Adana region of Turkey) and beyti kebab, which is similar but also has garlic and other herbs and spices in it and is named for a famous kebab restaurant in Istanbul.
Nice spring weather means its Weber time again! Click on the “Read the rest of this entry” link below for more.
Posted by offthebroiler 
