Serves 1
Directions
- 1Cut the lightly frozen beef neck into 5 mm steaks.
- 2Mix ground beef with salt, pepper, breadcrumbs, eggs, pul biber, lemon zest, parsley, mint, onions and garlic.
- 3Layer a baking sheet with bacon.
- 4Add a layer of beef steaks and season.
- 5Spread the Adana minced meat mixture on top.
- 6Cover with bacon and more steaks and season.
- 7Freeze for at least 4 hours.
- 8Cut into strips, turn upright, and insert skewers at intervals.
- 9Cut along the skewers.
- 10Grill over medium charcoal heat until cooked through or medium rare.
- 11Remove from grill, add vinegar and onion rings.
Ingredients
- 1 kg Rinderhackfleisch (oder gemischt mit Lamm)
- 1 Rindernacken
- 2 Zwiebeln
- 2 Knoblauchzehen
- 2 Eier
- 6 EL Semmelbrösel
- 2 TL Pul Biber
- 1 Bio-Zitrone (Schale)
- 1 Bund Petersilie
- 6 Zweige Minze
- Salz
- Pfeffer
- Bacon
Equipment
knifecutting boardglass bowlblenderbaking sheetgrill
Tips
- Use slightly frozen beef neck to make it easier to cut into thin steaks.
- Chill the prepared kebab for at least 4 hours before cutting and grilling.
- Serve with a splash of vinegar and onion rings.
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