“Do not dismiss the dish saying that it is just, simply food.
The blessed thing is an entire civilization in itself”
Abdulhak Sinasi
The blessed thing is an entire civilization in itself”
Abdulhak Sinasi
Here’s something new I made yesterday…Adana kebabs. The recipe comes from my younger sister who’s known as the ‘chicken queen’ of our family. We’re constantly digging into her reservoir of recipes because she’s always trying different chicken recipes from cuisines across borders. These days she’s exploring Turkish & North African cuisine, & I sit & wait for ‘reviews & must try recommendations’! Lucky me…these kebabs from her Turkish-Mediterranean Cookbook were on the list of ‘must tries’ & were certainly worth the recommendations. The only hard work is the chopping…so for those of you who are game to chop, take out your Santuko knives & hit the deck!! My life is a lot easier & fun ever since my sis presented me with my 2 fave kitchen tools…the microplaner & Santuko knives.
Moist & delicious…as hot as you want them!
Adana kebabs are traditionally made out of lamb mince, then skewered & grilled over a BBQ. This is a pan-fried chicken version; can be grilled too. Time for the recipe then…
Ingredients:
Chicken mince – 1 kg
Onions – 2 medium, finely chopped (like for a dip)
Garlic cloves – 6 big ones, finely chopped
Red bell pepper – 1 finely diced
Chicken mince – 1 kg
Onions – 2 medium, finely chopped (like for a dip)
Garlic cloves – 6 big ones, finely chopped
Red bell pepper – 1 finely diced
Red chili flakes – 1/2 tsp (adjust or omit according to taste)
Green chili – 1 , deseeded and finely chopped
Fresh coriander leaves – 1 big cup, finely chopped
Ginger paste – 1 tbsp
Garlic paste – 1 ¼ Tbsp
Paprika – 2 tsp
Sumac powder – 1 ½ tsp (I didn’t have this :0( )
Roasted Cumin powder – 1-2 tsp
Salt
Pepper
Lime juice – from 1 lime
Oil – 1-2 Tbsp
Green chili – 1 , deseeded and finely chopped
Fresh coriander leaves – 1 big cup, finely chopped
Ginger paste – 1 tbsp
Garlic paste – 1 ¼ Tbsp
Paprika – 2 tsp
Sumac powder – 1 ½ tsp (I didn’t have this :0( )
Roasted Cumin powder – 1-2 tsp
Salt
Pepper
Lime juice – from 1 lime
Oil – 1-2 Tbsp
Method:
-
Mix all the ingredients together working quickly; make sure the mixture is all well blended. Let it marinate for at least about 30mins to 1 hour.
-
Put a heavy bottom pan on medium high heat & coat the bottom with oil.
-
Form kebabs with the chicken mixture…approx 4” long, & thin & flat. The mixture will not be firm, but a bit squishy, but just work quickly forming the kebabs & keep putting them into the pan. Make sure they’re sort of flat coz they tend to swell up a bit when they cook..& you don’t want them very thick.
-
Let them cook for a few minutes, till you see the bottom turning white & getting firm, then shake them around a bit.
-
After 4-5 minutes flip them over & cook the other side; keep shaking them around to cook on all sides, incl the edges.
- When they are a nice medium brown & the juices stop flowing out, they’re done. Don’t overcook or they’ll get tough.
-
Note: Serve with a nice crisp salad, or a chutney, sliced onions & lime wedges. YUMMY!! Can even cut them into bite-sized pieces & put toothpicks and serve as finger food.
-
Another idea from her is to use hot dog buns; or even make a few round kebabs like burger patties and they’d be fine in burger buns.…with lettuce, tomato, onions & cheese.
-
This makes about 25-30 kebabs, & they can be frozen after frying too.
Food across cultures…a fascinating journey!
“Kebab” is a category of food which is typically Turkish dating back to the times when the nomadic Turks learned to grill and roast their meat over their camp fires.