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introduction
The succulent, juicy Turkish kebab dish that is easy to make at home in just 30 minutes with ground chicken and a blend of seasonings. A simple dish but packed full of flavor. Ideal for grilling season.
Ingredients
1.1 lb or 500 gram finely minced chicken mixed with fat around 15% fat content for the best result
1 teaspoon garlic paste
½ teaspoon fresh green chili minced
1 medium onion peeled and grated
1 medium red bell pepper or long red sweet pepper grated
1 teaspoon sweet paprika
1 teaspoon red chili flakes
½ cup fresh parsley finely chopped
1 teaspoon salt or to taste
oil for grilling
Instructions
Prepare the Kebab Mixture
Grate the onion and red bell pepper and squeeze out all the juices.
In a large mixing bowl, combine the ground chicken with grated onion and pepper, garlic, green chili, salt, paprika, red chili flakes, and chopped parsley.
Knead the mixture thoroughly for a couple of minutes until all the ingredients are fully incorporated and form a dough-like mass.
Cover the bowl and refrigerate it for at least an hour or upto overnight to develop the flavor.
Assembling
Divide the chicken mixture into equal portions.
Keep a bowl of chilled water next to you while assembling.
Wet your palm in chilled water. Take each portion and mould it around a metal skewer, forming a long, slightly flattened sausage-like shape.
Grill the kebabs
Preheat a grill or skillet over medium-high.
Once it is hot, brush a little oil, and place the skewers on it.
Cook for about 5-6 minutes, turning them a few times, until the kebabs are lightly browned, and some charred spots appear. Make sure not to overcook them.
Serve
Serve the chicken adana kebabs hot or warm with your choice of accompaniment.
Notes
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