Chicken Adana, also known as a Turkish kabab, is a skewer of hand-minced meat. The meat is typically placed on a skewer and cooked over an open flame. Topped with Turkish spices and delicious flavor, this dish can be served with a variety of vegetables and starches. Add this amazing recipe to your list of dinner ideas for an irresistible flavor.
Chicken Adana is traditionally made with lamb meat, but this recipe is enjoyed using chicken. The ingredients are versatile and easy to switch up as needed. The popular kabab in Turkey is made with lamb and is known as an Adana Kabab.
1. Add all of your ingredients to the ground chicken in the mixing bowl.
2. Using your hands, mix the ingredients well. Cover the bowl and place it in the refrigerator for at least 30 minutes. Sometimes I prep the meat the night before and leave it in the fridge. Either is fine!
Use water: Begin by wetting your hands with a bit of cold water.
Prepare the skewers: Grab a small handful of the meat mixture and place it on your wooden skewers.
Use your fingers to spread the meat mixture onto the skewers as evenly as possible.
Heat your grill: Heat up your cast iron pan or grill, so it is on high heat.
Use oil: Set the skewers on the cast iron pan and cook each side for about 4 minutes. While they are cooking, brush them with oil from time to time to keep them from sticking.
Serve: Once the kababs are cooked through, slide them off the skewers and set them on a serving plate.
Turkish Adana Kababs
Ingredients
chicken mince. Half Kg
1 ginger garlic paste. 1,1 Tbsp
green chilli chopped. 4-5
Carrot. 2 Tbsp Freeze
red chilli flakes. 1Tsp
salt 1 Tsp
black pepper powder. 1 Tbsp
onion Chopped 1 Small
Peas 2 Tbsp
tablespoon sumac powder. 1 Tsp
Turkish Hot Pepper 1 Tbsp
ground cumin and coriander. 1,1 Tbsp
2 tablespoons cornstarch flour
2 tablespoon flour
2 tablespoons chopped coriander
1/2 lemon juice
* Oil. 3 Tbsp
Method :
Make Kabab Mixture
* Add all of the ingredients to the ground chicken in a mixing bowl.
* Using your hands, mix well until combined. Cover and place in the fridge for at least 30 minutes or up to overnight.
Shape the Kabab
* Wet your hands with a little bit of cold water.
* Taking a small handful of the meat mixture, place on to wooden skewers.
* And Then Grill or Shallow fry the all Kababs and serve with Naan or Chapati
* Enjoy the Eid
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