Turkish Adana Kebabs

First of all, blend all the ingredients mentioned to a fine paste. Add this to the ground meat and mix well. Refrigerate overnight for best results. Next day, grill them for 12 minutes.

But I shallow fried them right in my kitchen and they tasted equally yum. Serve them with Onion rings and Lemon wedges.

These are made on a low heat. Baste with Olive Oil as required. Serve them piping hot with Naans. Enjoy!