Turkish Chicken Adana Kebab

Learn how to make Homemade Turkish Chicken Adana Kebabs grilled in an oven. These Juicy Turkish Adana kebabs can be easily made using your own homemade flat skewers or using a single thin skewer. In the video, I have shown how to make the kebab skewers using an aluminum foil.

Serve them with Oven roasted Tortilla wraps or Lavash bread with the delicious Turkish Salad. These Eid Special Kebabs are great for Ramadan Iftar Party or just for your weekend lunch or dinner special.

Also Do Check out my Chicken Kebab, Tandoori Chicken, KFC Chicken Recipe, Bread Cheese Sausage Rolls, French Toast and Chicken Nuggets Recipe

5 from 1 vote

Turkish Chicken Adana Kebab

Ingredients

To Chop

• 1 Small Red Onion
• Half of a Big Red Bell pepper 
• 1/2 Tsp Salt 

For Chicken

• 400gm minced Chicken Thighs   ( pat completely dry before mincing)
• Salt to taste
• 1/2 cup chopped parsley ( or coriander leaves pat dry before chopping)
•  1/2 Tsp Lemon peel freshly grated
• 1/2 Tbsp Paprika
• 1/2 Tsp Chili flakes 
• 1/2 Tsp Coriander powder
• 1/2 Tsp Seven spices
• 1/4 Tsp Black Pepper
• 1 Tbsp All Purpose Flour
• 1 Tbsp Garlic paste
• 1 Tbsp Ghee
• The Squeezed onion pepper 

Brushing Sauce

• Leftover Onion pepper water
• 2 Tbsp Olive oil
• 1 Tsp Vinegar
• 2 Tsp Lemon juice
• 2 Tsp Tomato paste
• 1 Tbsp Tomato Ketchup
• 1/4 Tsp Salt
• 1/4 Tsp Paprika

For Turkish Salad

• 1 Onion1 Tomato
• Salt to taste
• 1 Tbsp Sumac
• 1/4 Cup Parsley chopped
• Salt to taste
• 1/2 Tbsp Extra Virgin Olive Oil

Instructions

• Chop Onion and Red Bell Pepper fine by adding salt. Squeeze out all the water. Make a Brushing Sauce with this water by mixing with olive oil, Vinegar, lemon juice, tomato paste, tomato ketchup, salt and paprika.
• Mix Minced Chicken with the onion pepper, salt, parsley, lemon zest, paprika, Chili flakes, coriander powder, seven spices, black pepper, all purpose flour, garlic paste and Ghee. Mix well, keep refrigerated for atleast 30mins.
• Make Homemade Flat Skewers by taping two skewers, wrapping them in aluminum foil. Make the edges pointed. Refrigerate for 30mins.
• Dip your fingers in cold water and make a smooth ball. Pass the skewer through it then spread it out. Make marks across. Keep on a tray. Refrigerate for 30mins.
• Bake @220C for 30 mins flipping sides, brush the sauce each side. Broil upper heat 3mins each side to get some color.
• Serve the Kebabs on a Tortilla with salad and Garlic sauce/Hummus.

Video

Course: Main Course

Keyword: adana kebab, adana kebap, chicken kebab, eid special, iftar, kebab, ramadan kareem, ramadan special, turkish kebab