Turkish Adani Kabab

Ingredients: Mutton/lamb mince 1 kg (70% meat 30% fat) (charbi wala keema) Red bell pepper ( lal shimla mirch) 1 medium Garlic 5-6 cloves (lehsan) Onion (pyaaz) 1 large Green chilli ( Hari mirch) 5 - 6 Parsley or Coriander 1/2 bunch OR 1/2 cup (dahnia) Salt (namak) 3/4 tbsp or to taste Black pepper (kali mirch) 1 tsp Sumac 1 tbsp ( substitute: Pomegranate powder (anardana powder 1 tbsp or lemon juice 2 tbsp with 1/8 tsp lemon zest ) Coriander powder (dahnia) 1/2 tbsp Cumin powder (zeera) 1 tsp Red chilli (lal mirch) 2 tsp paprika powder 1 tsp Oil for frying 2-3 tbsp

Steps. Chop green chilli's and garlic together and set it aside Chop bell peppers Chop onions and squeeze out the water Add all of this to the meat with the spices mentioned above (Optional : add charcoal smoke to the meat) Set them Into seekhs and fry them in light oil For Salad: Onion (pyaaz) 1 large Tomato 1 large Parsley or Coriander 2-4 tbsp Lemon juice 2 tbsp Sumac 1/2 tsp OR Black pepper (kali mirch) 1/4 tsp