Turkish Chicken Adana Kabob
- 2 teaspoons cumin
- ¼ teaspoon ground coriander
- 1 teaspoon ground Urfa pepper flakes
- 1 tablespoon ground sumac
- ½ tsp. chili powder
- ¼ teaspoon dried oregano
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground pepper, to taste
- 1 lb. ground chicken
- 3 garlic cloves, minced
- 1 small onion, fine chopped
- 2 tablespoons Italian flat leaf parsley
- 1 tablespoons tomato paste
- 1-2 tablespoons ice-cold water
6 pieces pita or Turkish bread (pide or pita)
1 cup picked fresh parsley land mint eaves
2 medium tomatoes, quarters and roasted
Blistered long sweet pepper
1. Make a charcoal fire or warm grill on high.
2. Make a spice blend with cumin, coriander, sumac, Ufra red pepper flakes, dried oregano, kosher salt and fresh ground black pepper.
3. Combine chicken with garlic, onions, parsley, tomato paste and half the spice mixture and reserve the rest of the spice mix to season the meat during cooking. Knead by hand or in a mixer fitted with a paddle attachment and mix until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well.
4. Using wet hands, divide chicken mixture into even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.
5. If your skewers and grill allow for it, remove the grill grate and suspend the skewers over the fire using the side of the grill for support.
6. Place kebabs on the grill or suspend over the coals, cook, turning occasionally and sprinkling with spice mixture until charred on both sides and kebabs are cooked through, about 10-12 minutes total.
NOTE: Serve kebabs with warm bread (pide or pita), sumac onions, parsley, mint, roasted tomatoes, and blistered peppers. Also great with Turkish Salsa (Acılı Domates Ezmesi) and Turkish Yogurt Sauce (Haydari).
1. Add the onions, garlic and parsley to a food processor and process the ingredients until they are minced very small. Set aside.
2. To a large mixing bowl add the chicken, tomato paste, the seasonings and the vegetable mixture. Mix well and form into small burgers. The mixture will be sort of wet from the vegetables so be careful when forming your burgers.
3. Combine lamb with half the spice mixture and reserve the rest of the spice mix to season the meat during cooking. Knead by hand or in a mixer fitted with a paddle attachment and mix until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well.
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