CHICKEN ADANA TURKISH KABAB

Ingredients

• 600 grams chicken mince
• 1 tablespoon ginger garlic paste
• 1 green chilli chopped
• 1/2 teaspoon red chilli flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper powder
• 1 small onion diced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 tablespoon sumac powder
• 1 teaspoon ground cumin and coriander
• 2 tablespoons cornstarch flour
• 2 tablespoon flour
• 2 tablespoons chopped coriander
• 1/2 lemon juice
• 2 tablespoons butter or ghee

Instructions

Make Kabab Mixture

1. Add all of the ingredients to the ground chicken in a mixing bowl.
2. 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

1. Wet your hands with a little bit of cold water.
2. Taking a small handful of the meat mixture, place on to wooden skewers.
3. Using your fingers to spread the meat mixture onto the skewers.
4. Heat a cast iron pan or grill to high heat.
5. Place the skewers onto the cast iron pan, and cook on each side for 4 minutes, while brushing on each side with oil from time to time.
6. Once the kababs are cooked, slide them off the skewers onto a serving plate.