Adana Kebabs with Chimney Bread

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Our local kebab shop introduced me to adana kebabs, Turkish kebabs that looks like kofte kebabs but hide a much hotter spice mix. I’ve been meaning to try making them for a while but I didn’t have a recipe for them, and I only had thin rod-shaped skewers which I knew would be pointless to try using to turn kebabs on the grill as they’d just rotate while the kebab stays still.

Then recently Serious Eats posted about how to make adana kebabs, and this spurred me on to try and find some proper flat kabab skewers. Amazon would sell me six for £19, but it turns out a local hardware store was selling six for £4 – result!

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Adana should be served with pide bread, a Turkish flatbread. However I came across something much more exciting than that this week: chimney bread. It’s a flatbread you roll out into a long thin strip then wrap around a cylinder and cook over a grill, so when you pull it off you have a chimney-shaped bread!

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For veg I’m going to do a salad starting with a bag of beetroot & lettuce that’s in the fridge, with added tomatoes from the garden with one of Soph’s dressings, finished with some feta that needs using up. Plus for authentic kebab style: sliced red onions. And for non-authentic “our garden is making too much of this stuff” some grilled courgette slices.

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And it was amazing! Granted you can’t go wrong with kebabs… but it really did taste like a proper adana kebab! And of course the silly chimney bread was properly silly :)

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