My nemesis. I think I need to work it more when forming it. Ended up being a bit over-cooked and dry, but still with great flavour.
this post was submitted on 19 Jun 2023
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Cooking With Fire
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Would you mind sharing the recipe you use? I’ve tried making kebabs a few times and its fair to say it has‘t worked particularly well yet.
Mostly based on this NYT recipe: Adana Kebabs.
Found this guy's Adana Kebab how-to. I'll try his technique next time!