Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Bursa style
Last updated:
Last updated:
Grilled Meatballs
İnegöl Köfte
Mild beef-and-lamb meatballs, chilled before shaping into small fingers and grilling.
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 10 hr
- Total
- 10 hr 45 min
- Servings
- 6
Ingredients
- 1 ½ lb Beef (raw, ground)
- 6 oz Lamb (raw, ground)
- 1 Onion (small), finely grated and squeezed dry
- ½ tbsp Table salt
- ½ tsp Baking soda
- 1 tbsp Water (cold)
- 6 Peppers (green, long)
- 3 Tomatoes, halved
Method
Dissolve baking soda in cold water. Knead with beef, lamb and salt for 5–8 minutes until sticky and cohesive. Cover and refrigerate at 40°F or below for 8 hours or overnight.
Knead in the squeezed onion. Cover and refrigerate another 2 hours. Shape into small finger-like meatballs 2 ½ inches long and ¾ inch thick, keeping unused mixture cold.
Heat a clean grill or ridged griddle to medium heat. Grill peppers and tomato halves until tender and marked, using a separate area or clean utensils.
Grill the meatballs in batches for 8–12 minutes, turning to brown all sides without pressing them flat. Allow more time for thicker pieces.
The center of the meat reaches at least 160°F; browning alone is not a doneness test.
Transfer with clean utensils to a clean platter and serve with the grilled vegetables. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat cooked leftovers to 165°F.
Cooking guidance
The center of the meat reaches at least 160°F; browning alone is not a doneness test.
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