Turkish Adana Kebab
Ingredients
- 150g red bell pepper, deseeded
- 150g onion
- 7 garlic cloves
- 5 green chilies
- 1 kg fine chicken mince
- 1 tsp heaped cumin powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1 tsp crushed black pepper
- 1/2 tsp red chilli powder
- 1 tsp paprika powder
- 2 tsp crushed red chilli
- 2 tbsp heaped clarified butter
- Coriander leaves
For Skewers:
- 6 skewers (to make one Turkish skewer)
- Tape (for binding)
- Foil
For Salad:
- 2 medium onions, sliced
- 2 medium tomatoes, deseeded & sliced
- Cucumber, sliced
- Lettuce
- 1/2 tsp salt
- 1/2 tsp crushed black pepper
- 1 tsp sumac
- 2 tbsp lemon juice
- 2 tbsp mint
- 3 tbsp coriander leaves
Instructions
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Turkish Adana Kebab
1. In a chopper, finely chop red bell pepper, onion, garlic, and green chilies.
2. Use a sieve to squeeze out the liquid completely.
3. In a bowl, mix chicken mince with chopped vegetables, cumin powder, garam masala powder, salt, crushed black pepper, red chilli powder, paprika powder, crushed red chilli, clarified butter, and coriander leaves. Mix well for 2 to 3 minutes, cover, and refrigerate for an hour.
4. In another bowl, mix all ingredients for the salad and refrigerate.
5. To make Turkish skewers, tape together 6 wooden skewers and fold them in foil paper.
6. Wet your hands slightly, take the chicken mixture, and spread it evenly on the skewers, giving a finger impression.
7. Heat a frying pan with salt at the bottom until smoking. Place the skewers in the pan and cook on medium to high flame, turning sides, for 20 minutes. Brush with oil and cook for an additional 3 minutes.
8. Alternatively, you can cook the kebabs on a frying pan with 1 tbsp of oil for 7 to 8 minutes, turning sides.
9. Serve hot with naan and salad.
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