Wholesome meal: Adana Kebabs

I try to make quick and hearty meals for dinner. Sometimes I roast and grind my own spices, and other times, I just wing it by using some of my favorite spice mixes. I steer clear of canned or overly processed food. Here's one of my family's favorite go-to Adana kebab recipes:

Ingredients:

1 lb (500 g) ground beef

1 tablespoon sumac

Finely chopped fresh parsley

2 tablespoons Basak spice mix for Adana Kebab

1 teaspoon salt (I use Himalayan salt)

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (adjust to taste)

2 cloves garlic, minced.

1 medium onion finely chopped.

1 tablespoon ghee

Skewers (if using wooden skewers, soak them in water for 30 minutes, I mostly make the kebab without skewers)

Instructions:

In a large mixing bowl, combine the ground beef, sumac, finely chopped fresh parsley, Basak spice mix, salt, black pepper, red pepper flakes, minced garlic, and finely grated onion. Mix everything together until the spices and seasonings are evenly distributed.

Wet your hands with a little water to prevent sticking and shape the ground beef mixture into long, sausage-like shapes around the skewers. Press the meat onto the skewers firmly to make sure they hold their shape during grilling.

Cook the kebabs in a large skillet over medium-high heat, flipping them as needed. I like them crispy and charred on the outside. Serve with chopped salad of your choice & garlic sauce.