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I tried this recipe out, and what can I comment, than...delicious (!), this must be as authentic as it gets!!! thanx.
This was wonderful and very similar to the adana kebob I had at a restaurant one time. I left out the sumac but I'm certain that if I had used it it would be exactly like the adana kebob I was trying to recreate. I left the meat to marinade for 24 hours before cooking. I also made the yogurt sauce ahead of time but then forgot it was in the refrigerator :( !!! I will certainly make this again but next time I'll remember the yogurt and take the time to find sumac.