Adana Inspired Chicken Kebab by @cookinwithmima
4 servings
🫑
60 g
Red bell pepper
🧅
110 g
Onion
🌶️
5 g
Jalapeño pepper
🌿
15 g
Fresh parsley
🍗
450 g
Ground chicken
⚫
1.5 g
Black pepper
🫙
2 g
Cumin powder
🫑
15 ml
Mild red pepper paste
🍯
15 ml
Pomegranate molasses
🧂
3 g
Salt
🫑
10 g
Serrano pepper
🍅
180 g
Tomatoes
🌶️
10 g
Red chili pepper
🫒
15 ml
Olive oil
Preheat
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Process
red bell pepper
onion
jalapeño pepper
Process the red bell pepper, 1/2 medium onion, jalapeño pepper, and fresh parsley into a fine herb mixture.
Transfer
- red bell pepper
- onion
- jalapeño pepper
Transfer the processed herb mixture to a fine mesh strainer and squeeze out as much excess liquid as possible.
Add
ground chicken- red bell pepper
- onion
Add the drained herb mixture, 1 lb ground chicken, black pepper, ground cumin, mild red pepper paste, pomegranate molasses, and salt to a mixing bowl.
Mix- ground chicken
- red bell pepper
- onion
Mix the chicken mixture thoroughly until the seasonings and herbs are evenly distributed.
Shape- ground chicken
Shape the chicken mixture into 4 long kebab logs and arrange them on the prepared baking sheet.
Cut
- onion chunks
- serrano pepper
tomatoes
Cut the remaining onion into chunks and arrange it around the kebabs with serrano pepper, tomatoes, and red chili pepper.
Drizzle
olive oil- Red bell pepper
- Onion
Drizzle the kebabs and vegetables with 1 tbsp olive oil.
- Bake
- ground chicken
- onion chunks
- serrano pepper
Bake for 20 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Divide
- ground chicken
- onion chunks
- serrano pepper
Divide the kebabs, roasted vegetables, Lebanese vermicelli rice, and mixed salad among 4 plates.
Adana Inspired Chicken Kebab by @cookinwithmima
4 servings
🫑
60 g
Red bell pepper
🧅
110 g
Onion
🌶️
5 g
Jalapeño pepper
🌿
15 g
Fresh parsley
🍗
450 g
Ground chicken
⚫
1.5 g
Black pepper
🫙
2 g
Cumin powder
🫑
15 ml
Mild red pepper paste
🍯
15 ml
Pomegranate molasses
🧂
3 g
Salt
🫑
10 g
Serrano pepper
🍅
180 g
Tomatoes
🌶️
10 g
Red chili pepper
🫒
15 ml
Olive oil
Preparation Steps
Step 1/10
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2/10
Process the red bell pepper, 1/2 medium onion, jalapeño pepper, and fresh parsley into a fine herb mixture.
Step 3/10
Transfer the processed herb mixture to a fine mesh strainer and squeeze out as much excess liquid as possible.
Step 4/10
Add the drained herb mixture, 1 lb ground chicken, black pepper, ground cumin, mild red pepper paste, pomegranate molasses, and salt to a mixing bowl.
Step 5/10
Mix the chicken mixture thoroughly until the seasonings and herbs are evenly distributed.
Step 6/10
Shape the chicken mixture into 4 long kebab logs and arrange them on the prepared baking sheet.
Step 7/10
Cut the remaining onion into chunks and arrange it around the kebabs with serrano pepper, tomatoes, and red chili pepper.
Step 8/10
Drizzle the kebabs and vegetables with 1 tbsp olive oil.
Step 9/10
Bake for 20 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 10/10
Divide the kebabs, roasted vegetables, Lebanese vermicelli rice, and mixed salad among 4 plates.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
to inform
Dietetics
Dietary regimen
Calories
480 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
20 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cookinwithmima
Origin
Cuisine
Turkish, Middle Eastern, Lebanese
Geographic
Turkey, Adana
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos