1u 35m
Chicken adana kebab from the kamado with sumac onions and grilled peppers
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Adana kebab is originally a spicy lamb kebab from Turkey. Maikels BBQ makes a chicken version: minced chicken, and because chicken is lean, beef tallow goes in. It keeps the kebab juicy over the glowing coals of the kamado and gives a deep, meaty flavour.
Grilling chicken adana kebab on the kamado
Onion, parsley, pepper and Morocco rub do the rest. The kebabs go on wide flat skewers directly over the coals and are served on Lebanese flatbread with sumac onion and grilled peppers. As Maikel himself says: not the original recipe, but really tasty. The quantities below were worked out by Grill Bill based on his reel.
Serves4pers.
Ingredients
- 800gground chicken (preferably thigh)
- 80gbeef tallow, cold and finely chopped or grated
- 1onion, finely grated and squeezed
- 1bunchflat-leaf parsley, finely chopped
- 1red pointed pepper, very finely chopped and patted dry
- 2tbspMorocco rub
- 1tspsalt
- 1tspchilli flakes (pul biber), optional
- 2red onions, in thin half rings
- 1tbspsumac
- ½bunchflat-leaf parsley, roughly chopped, for the onions
- ½lemon, juiced
- 8green pointed or Turkish peppers
- 4Lebanese flatbreads
- olive oil and salt
Equipment
- Wide flat kebab skewers (about 2 cm wide)
- Skewer rack or kebab rack, or two bricks or supports over the coals
- Meat thermometer
Steps
Make the kebab mix
Put the ground chicken, cold beef tallow, squeezed onion, parsley, bell pepper, Morocco rub, salt and chilli flakes if using into a bowl. Knead firmly for a few minutes until the mix turns sticky and binds: that is what keeps it on the skewer later.
Chill
1 hrCover the bowl and chill the mix for at least an hour. Cold, firm meat is much easier to shape onto the skewers.
Sumac onions
Mix the red onion with sumac, lemon juice, a pinch of salt and the roughly chopped parsley. Massage briefly with your hands and leave until serving.
Fire up the kamado
Set up the kamado for direct grilling, without the plate setter, at about 250 degrees Celsius. Place the skewer rack over the coals or make sure the skewers can rest just above the embers.
Shape the skewers
Divide the mix into 8 portions. Wet your hands, press a portion around a wide flat skewer and squeeze it into a long, flat kebab about 2 cm thick. Press ridges into the meat with your fingers for more crust.
Grill
12 minGrill the skewers directly over the coals for 10 to 12 minutes in total, turning every 2 minutes. The kebab is done at a core temperature of 74 degrees Celsius. Put the peppers next to them on the grate until soft and blistered.
Warm the bread
Take the skewers off the coals and briefly warm the flatbreads on the grate, half a minute per side.
Serve
Lay a kebab on a flatbread, slide it off the skewer using the bread, and top with sumac onions and grilled peppers. No sauce needed.
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