Adana Skewer

Adana Skewer and Grilled Chillies (+Others!)

Adana Skewer and Grilled Chillies (+Others!)

When I was looking through the Black Axe Mangal I spotted the recipe for Adana Skewer and Grilled Chillies, that had to be up next!

This recipe is from the Black Axe Mangal cookbook:

 
 

The Prep:

Pork mince and pork back fat from Turner and George mixed with curing salt (Amazon), sea salt, garlic and Bakken spice (cumin, fennel, coriander seeds, caraway seeds, pepper and star anise) chilled then split into 10 balls and chilled again before being formed over the skewers. (I was 1 skewer short!)

Adana Skewer

The Cook:

A full chimney of charcoal fired up and poured over the whole base for a single, direct cooking zone.

Adana Skewer

5 or 6 minutes later

Adana Skewer

Time to Serve:

Off the skewers

Adana Skewer

They looked and smelt fantastic

Adana Skewer

Time to Eat:

I still had some of the Turkish flatbread left so used that and topped it with grilled chillies, yoghurt, sumac shallots, pomegranate molasses, lemon oil and chilli sauce. 

Adana Skewer

What a feast!

Adana Skewer

SUMMARY:

I think everyone loves a kebab and this was a cracker. I was a bit nervous about this one as cooking kebabs like this on the skewer can be hit or miss, thankfully the meat stayed on the skewers and everything was good.

Super tasty dish and a treat to eat. It would have been better with the proper flatbreads but I wanted to get these used up!

 
Cook Difficulty: 3/5 
Cook Duration: Short: 1/5
Cook Equipment: Napoleon Pro 22
Cook Method: Skewers / Direct
Charcoal: Whittle and Flame Ash Charcoal
Smoking Wood: N/A
Cook temperature: 200°C
Cook time: 5 to 6 minutes
Internal temperature: 75°C
Notes: Make the proper flatbreads next time

 

This recipe is from the Black Axe Mangal cookbook:

 

Also cooked this week:

Detroit Pizza #4:

Fourth attempt at Detroit Pizza and finally, one I was super happy with!

Detroit Pizza

Looking good

Detroit Pizza

Frico crust 🙂

Detroit Pizza

This was awesome, so happy I finally got a good one!

Glazed short rib, bone marrow potato puree, grill broccoli and XO sauce, black truffle:

This was from the Quality Chop House cookbook. Can’t beat a good short rib and I do love bone marrow mash!

Glazed short rib

Hard to get a good photo of something so dark!

Glazed short rib

I had to go back and put the truffles on!

Glazed short rib

That was another great meal from the Quality Chop House book. The beef short rib was fantastic and the bone marrow puree was awesome.

This recipe is from the Quality Chop House cookbook:

 

Korean Chicken Skewers:

There can’t be many recipes for me left to cook from the Posh Kebabs book, I have definitely got my monies worth from it!

Marinaded chicken onto the skewers

Korean Chicken Skewers

Grilled direct

Korean Chicken Skewers

Looking great

Korean Chicken Skewers

Awesome!

Korean Chicken Skewers

I do love Korean food and this was a super tasty dish, easy to prep and cook too.

This recipe is from the Posh Kebabs cookbook:

 

That’s it for this blog post, some great cooks and a good week of eating! Until next time.

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KUNGFUBBQ:UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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