Start your Ramadan with the bold, smoky flavours of Adana Kebab-because great beginning deserves great taste.
Adnana Kebab is a masterpiece of flavour.
Turkish Kebabs, made with juicy Lamb Meat or Chicken molded around flat metal skewers and grilled over live coals, were the kind pretty freaking awesome!
The most famous come from Adana, the fifth-largest city in Turkey, and they are quite strict about what constitutes a real Adana kebab. Like many protected regional dishes, the definitions are designed around a No True Scotsman-style rhetoric (think: hand-chopped lamb meat and fat from the tail of a spring lamb that has grazed on nothing but budding sumac blossoms, aged in sunlight for no more than 13 hours and no fewer than 12, seasoned with dried roasted chillies and the sweat of a bearded Turkish butcher) making it all but impossible to recreate a true Adana kebab anywhere outside of Adana. But that is okay. A good imposter still tastes just as good.
The grilled meat is typically served as a platter with rice and salad, or inside a tightly rolled wrap made with Turkish lavash, along with a red onion and parsley salad seasoned with sumac. Before rolling up the bread, the grilled meat is sprinkled with a mixture of cumin, sumac, salt, and roasted chillies. It all gets washed down with ayran, a salty yogurt-based.
Turkey, the meat is cooked by setting the skewers over a pit of smouldering coals. The skewers are supported on either end, you can remove the grate of a coal grill and lay the skewers directly across the empty kettle, positioning the kebabs so that they are close-to-but-not-directly-over the hot coals in order to prevent flare-ups. If you do not have those skewers, the kebabs cook just fine on a standard grill !
You can make these Kebabs with Meat or Chicken Both.
The grilled Kebabs are typically served as a platter with rice and salad, or inside a tightly rolled wrap made with Turkish lavash, along with a red onion and parsley salad seasoned with sumac. Before rolling up the bread, the grilled meat is sprinkled with a mixture of cumin, sumac, salt, and roasted chillies. It all gets washed down with ayran, a salty yogurt-based drink.
Ingredients for Authentic Turkish Adana Kabab
Steps for Authentic Turkish Adana Kabab
Authentic Turkish Adana Kabab
Ingredients
Half kg Boneless Chicken
1 medium Onion
Red Bell Pepper
6 to 7 Garlic Cloves
Some Coriander Leaves
1 teaspoon Salt
1 teaspoon Red Chilli Powder
Half teaspoon Cumin Powder
Half teaspoon Crushed Black Pepper
Half teaspoon Chilli Flakes
1 teaspoon Clarified Butter
1 Medium Onion
1 big Tomato
Fresh Coriander
1 Pinch Salt
1/4th teaspoon Crushed Black Pepper
Steps
Take Half kg boneless chicken, wash it pat dry and cut into small pieces.
Take 1 medium Onion, 1 medium Red Bell Pepper slice both of them roughly, now chop them in a chopper.
Transfer the chopped Onion and Bell Pepper into a Muslin Cloth and squeeze the excess water from them.
Now again add this squeezed Onion and Pepper paste into a chopper, then add 6 to 7 Garlic Cloves, some coriander leaves and chop it 1 round, then add the Chicken Pieces , 1 tsp Salt, 1 tsp Red Chilli Powder, Half tsp Cumin Powder, Half tsp Crushed Black Pepper, Half tsp Chilli Flakes, 1 tsp Clarified Butter, and chop it finely. Remove it in a dish and keep it in the refrigerator for 1 hour.
You will get a flat wooden Skewer like a ruler.
Now take a double sheet of Silver Foil and wrap these Wooden Skewers with the Silver Foil from all the sides to get a stiff and tight Skewer.
Prepare the other Skewers in the same manner to fry the kebabs.
To prepare the Salad Take 1 Medium Siiced Onion, 1 big sliced Tomato, Fresh chopped Coriander, 1 Pinch Salt, 1/4th tsp Crushed Black Pepper, 1 tsp Pomegranate Molasses or Sumac Chilli Flakes or lemon juice mix it well.
Using wet hands, divide the Kebab mixture into balls. Using wet hands, form each ball into a long, flat Kebab around a Skewer.
Press with your fingers to give it a flat shape. Heat a Flat Tava grease it will oil, then put the Kebabs to grill from both the sides on medium to low flame till nice golden in colour.
Serve kebabs with warm bread, Sumac Onion Salad, Parsley, Tomatoes, and Pickled Peppers.
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Tips * The right level of salt and proper mixing ensures that the Kebabs come out juicy with a pleasantly springy texture. * Sumac and Turkish chile flakes are essential for the flavor of these kebabs. We add them directly to the Chicken before grilling and sprinkle them on as the Kabab cooks. * Round wooden Skewers will work, but you will have to be much more delicate with the formation and cooking process. *Keep a bowl of water nearby and moisten your hands before working with the tacky Kabab mixture to prevent it from sticking to your hands.
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