Tavuk Adana

Name: Tavuk Adana
Cuisine: Middle Eastern
Ingredients: 500g skinless, boneless chicken thigh fillets, blitzed in a food processor 1 red onion, coarsely grated / finely chopped (food processor) 1 large red romano / capia pepper, / small red bell pepper, finely chopped (food processor); 30g flat leaf parsley, finely chopped 4 garlic cloves, finely grated 1 tsp pul biber 1 tsp paprika 1 tsp black pepper 1 tsp sea salt flakes 1 tsp dried mint 2tbsp Turkish Sweet Red Pepper Paste 3 tbsp extra virgin olive oil

1 step

Tavuk Adana (Köfte) Kebap. Making these for dinner tonight so thought I’d share the recipe again. SO GOOD! Pretty much the same recipe as my cheat’s (using mince) Adana recipe on my page from a few years back. You can shape them into traditional Adana Kebabs, or into smaller köfte-shaped nuggets and pop them on the mangal, in the oven or the air-fryer. I often double-up the recipe and freeze half for another time.

Updated at: Mon, 18 Nov 2024 13:23:26 GMT

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Ingredients

4 servings

500gskinless boneless chicken thigh fillets

tzed in a food processor

30gflat leaf parsley

4garlic cloves

finely chopped

1 tsppul biber

1 tsppaprika

1 tspblack pepper

1 tspsea salt flakes

1 tspdried mint

Sweet Red Pepper

3 Tbspextra virgin olive oil

Instructions

Step 1

Mix everything together bar 1 tbsp of the olive oil. Shape as desired and bake in a preheated oven 190C fan / 210C for 18-20 minutes for the long Adana style kebabs, and slightly less (around 15-17 mins) for the smaller nugget shaped Köfte, ensuring to brush them with the remaining tbsp of olive oil before doing so.

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