Adana Kebabi (Beef/Lamb on a Stick)

Adana kebabi is a very special grilled kebap type from Southern Turkey and frankly, there is no way you can make it like they do. But you can try, right? So I do. Actually, I ask Rich to do it and he does. Amazing, most of the time. Quality and taste depends on the quality of the meat you get. Whatever you do, don’t overcook this.

Adana Kebabi

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Lamb
  • 1-2 tsp or to taste Red Chili Flakes,
  • 1-2 tsp or to taste Black Pepper
  • 1-2 tsp or to taste Cumin
  • 1-2 tsp or to taste Oregano, dried
  • 1-2 tsp or to taste Mint, dried
  • 2 Egg Whites (6 tablespoons of egg white if using substitute)
  • 4 Long Kebab Swords, (or 8 small bamboo skewers that you soaked in water for 30 minutes or so)

Preheat the grill. Knead the meat with spices in a bowl. Knead until you can easily pick up the blob of mixture off the bowl. Add the egg white and a pinch of salt (skip it if on 20/20). Continue kneading until the mixture resembles more of a dough than a blob of ground meat.

Spray the swords with oil spray. If using long ones, divide the mixture in to 4 (8 if using bamboo skewers) and roll them into thick sausages. Push the sword through the middle of each lengthways, and then squeeze the mixture up and down the sword, spreading it evenly. Repeat with each sword.

Grill the kebabs for 3-4 minutes. Serve with non-fat yogurt (I usually serve it with garlic yogurt).

Serves 6-8.

Note: While I refrain from adding salt to most recipes anymore, I prefer this one with salt. Without it, it just tastes incomplete. Big time.

Here is the nutrition information on this recipe:

Ton and Rich’s Brown Rice Lasagna

This is a gluten-free alternative to regular lasagna, and one that also accommodates the 20/20 Lifestyles requirements around balanced protein, vegetable and carb intake…

Brown Rice Lasagna (20/20 compatible)

Ingredients

  • Brown rice lasagna, dried, 10 ounces (Tinkyada brand works well)
  • Olive oil, 1 tablespoon
  • Onion, 1 medium, chopped
  • Onion, 1 medium, peeled
  • Garlic, 4-5 cloves, finely chopped
  • Ground turkey breast, 8 oz.
  • Ground beef extra lean, 8 oz.
  • Non-fat plain yogurt, 9 oz.
  • Non-fat cottage cheese, 9 oz.
  • Crushed Tomatoes, 28 oz can
  • Mushrooms, 6 oz.
  • Basil, fresh, 2 tablespoons
  • Oregano, fresh, 2 tablespoons
  • Thyme, fresh, 1 tablespoon
  • Rosemary, dried, 1 teaspoon
  • Bay Leaves, 2 leaves
  • Red chili flakes, 1-2 tablespoons or to taste
  • Black pepper, 1 teaspoons or to taste
  • Mozzarella cheese, part skim, shredded, 2 oz.

In a 2-qt pan, put the peeled whole onion and crushed tomatoes with the bay leaves and cook on low heat for 20-25 minutes. (Add a teaspoon of sugar if you can, to cut the acid. Don’t do this if you are doing 20/20)

Prepare the brown rice lasagna sheets according to instructions on the box. The good thing with brown rice lasagna sheets is that they can take overcooking. Don’t force it. 16-17 minutes is enough. After you drain and rinse, I suggest you take the sheets out and lay on cookie sheets to avoid sticking.

Meanwhile, in a 4 or 5-qt pan, on medium heat, heat the olive oil and add the garlic. Saute the garlic for a few minutes and add onions. When onions are translucent, add fresh spices and saute for another minute.

Add ground beef and ground turkey breast to the pan. Cook for about 5 minutes, stirring and breaking up the ground meat.

In the pan where you have been cooking the tomatoes, discard the whole onion and pour the remaining mixture into the larger pan with the meat, onion and spices.Turn the heat low and let the sauce simmer for 30 minutes or so.

Looks better than it looks here

Add mushrooms, rosemary, red chili flakes and black pepper to the sauce. If you want to add salt, this is a good time. Simmer for another 15-20 minutes.

Meanwhile, mix the yogurt and cottage cheese well and let it sit.  Preheat the oven to 400 or 425 F. If using a convection oven, 375F will do.

When you are ready to assemble, lightly oil the a 9×13 inch glass oven safe dish. Wipe it with a paper towel or napkin to soak excess oil. Layer the bottom with the lasagna sheet. Pour a layer of sauce and then a layer of yogurt/cottage cheese mixture. Repeat twice or as lasagna sheets allow.

Bake for 30 minutes. Then sprinkle the cheese on top. Bake another 15 minutes and it should be ready. This makes 6 servings (fairly large ones) and I find that serving it on a bed of fresh baby spinach makes this even more delicious than it normally is on its own.

Here is the nutritional information on this dish:

 

 

Ali Nazik Kebabi (Low Calorie Version)

Ali Nazik is one of my favorite Turkish dishes. The real Ali Nazik is something to scream about but you simply cannot recreate it here in the U.S. The veggies are not right, and neither is the meat. So I developed a version that satisfies the craving until I get back home to mom’s version.I modified my version even more to accommodate the food regimen that I am currently following.

Ali Nazik Kebabi (Modified Significantly to Meet 20/20 Lifestyles guidelines, and lack of decent ingredients)

Ingredients

  • 1/2 lb. Lean ground beef, or lamb cubes
  • 3 cloves garlic, finely chopped
  • 1 Tbsps olive oil
  • 2 large eggplants
  • black pepper, red chili flakes to taste
  • 2 serrano chilis, finely chopped (OPTIONAL)
  • 30-34 oz. strained yogurt, non-fat (You can use 2 of the 17-oz non-fat Fage Yogurt, or drain 34-40 oz of regular non-fat yogurt and strain it with a cheese cloth over a spider colander for 4-6 hours in the fridge)

Set the oven to broil. On a small to medium oven tray, lay some aluminum foil and spray with Pam to oil it. Poke the eggplants with a fork deep 3 times on each side as you turn it, totaling about 12 pokes per eggplant. Put the eggplants on the foil and broil on one side for 15 minutes. Turn sides and broil for another 15 or so minutes. You are looking for softness. Larger the eggplant, longer it will take.

Let eggplant cool. In the meantime, cook the beef in a small pan. Stir as needed, to avoid clumping. I tend to overcook it to make it very very crispy. Set a side.

Gut the eggplants (cut slits lengthwise and use a spoon to empty guts) and put it through a strainer to get rid of excess juices.Use a hand mixer or a fork to break down any big masses of eggplant. It should be in small chunks or mushy even (I mush it up myself but the original tends to be chunky)

In a wok, heat the olive oil on medium heat. Add eggplant and cook until hot. Add garlic and cook for 2-3 more minutes. Turn down the heat to simmer and add the yogurt. Stir frequently to avoid curdling of the yogurt. Add spices to taste.

When yogurt is getting warm to hot (5-10 minutes), pour the yogurt on a pie dish or something similar to create a 1-1.5 inch layer of yogurt. Sparingly top it with the beef, the optional chilis and red chili flakes.

Makes 10 servings. Here are the nutritional facts (some values omitted such as sodium, fiber, etc.):

NOTE: If you don’t want to abide by the 20/20 rules, replace the non-fat yogurt with fatty kind. Also, use 2-3 tablespoons of butter instead of olive oil. You can also add salt. To make even more damage, after assembling the dish as instructed, melt 2 tablespoons of butter in a pan and cook it for a few minutes with 1-2 tablespoons of red chili flakes and pour it over the beef.

ANOTHER NOTE: You can do this dish with ground lamb or chunks of lamb and beef as well.

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