Adana Kebab With Lemon Yogurt And Paprika Chickpeas

AuthorSylvieCategory, DifficultyIntermediate

Here's my take on a Turkish dish Adana Kebab. I served the juicy kebab with lemon yogurt, crispy paprika chickpeas, and toasted flatbread. Delicious!

Yields4 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins
 1 medium onion, peeled
 1 bell pepper
 1 chili pod
 500 g lamb mince (20% ‘tail fat’)
 1 ½ tbsp Turkish spice mix
 salt to taste
 2 tbsp olive oil
 1 cup boiled chickpeas
 1 tbsp paprika
 1 ½ cups plain yogurt
 1 tbsp lemon zest
 1 tbsp chopped parsley leaves
 4 toasted flatbread
 lemon wedges for serving
1

On a large chopping board, start chopping onion, bell pepper, and chili, using a large chef knife. You want to chop the veggies very finely using a technique called cross chopping; holding the handle of the knife with one hand, put the palm of your hand on top of the blade (this helps you guide and control the chopping pace). Keep the tip of the blade down whilst you lift the handle of the blade to chop. 15 Minutes of chopping should be enough. Alternatively, you can chop the veggies in a food processor. Be careful not to turn them into a puree.

2

In a big bowl, mix the mince, chopped veggies, Turkish spice mix, and salt using your hands. Keep going until you have a homogeneous kebab mix. Wet your hands with cold water and form long thick kebabs on wooden skewers.

3

Heat 1 tbsp olive oil in a large pan and grill the kebab skewers on both sides until they are charred on the outside but still juicy on the inside, about 10-15 Minutes. You can definitely cook them on a charcoal grill.

4

Heat 1 tbsp olive oil in a large skillet. Add chickpeas, season with salt and paprika. Fry until crispy, about 10 Minutes.

5

To serve, get a large plate, spread the yogurt, season with a pinch of salt, sprinkle lemon zest, place kebab skewers, scatter crispy chickpeas and parsley leaves. Serve with toasted flatbread, lemon wedges and enjoy!

Ingredients

 1 medium onion, peeled
 1 bell pepper
 1 chili pod
 500 g lamb mince (20% ‘tail fat’)
 1 ½ tbsp Turkish spice mix
 salt to taste
 2 tbsp olive oil
 1 cup boiled chickpeas
 1 tbsp paprika
 1 ½ cups plain yogurt
 1 tbsp lemon zest
 1 tbsp chopped parsley leaves
 4 toasted flatbread
 lemon wedges for serving

Directions

1

On a large chopping board, start chopping onion, bell pepper, and chili, using a large chef knife. You want to chop the veggies very finely using a technique called cross chopping; holding the handle of the knife with one hand, put the palm of your hand on top of the blade (this helps you guide and control the chopping pace). Keep the tip of the blade down whilst you lift the handle of the blade to chop. 15 Minutes of chopping should be enough. Alternatively, you can chop the veggies in a food processor. Be careful not to turn them into a puree.

2

In a big bowl, mix the mince, chopped veggies, Turkish spice mix, and salt using your hands. Keep going until you have a homogeneous kebab mix. Wet your hands with cold water and form long thick kebabs on wooden skewers.

3

Heat 1 tbsp olive oil in a large pan and grill the kebab skewers on both sides until they are charred on the outside but still juicy on the inside, about 10-15 Minutes. You can definitely cook them on a charcoal grill.

4

Heat 1 tbsp olive oil in a large skillet. Add chickpeas, season with salt and paprika. Fry until crispy, about 10 Minutes.

5

To serve, get a large plate, spread the yogurt, season with a pinch of salt, sprinkle lemon zest, place kebab skewers, scatter crispy chickpeas and parsley leaves. Serve with toasted flatbread, lemon wedges and enjoy!

Adana Kebab With Lemon Yogurt And Paprika Chickpeas
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