Adana Kebab este un preparat delicios, popular in bucataria turceasasca si cea a Orientului Mijlociu. Aceasta varianta speciala poarta denumirea orasului Adana din Turcia de unde se pare ca isi trage originea. Gatit in mod tradional din miel si prajit pe gratar, acest kebab este servit obligatoriu cu lipii si legume. Suculent si plin de arome, noi am ales sa le pregatim cu carne de pui, curcan sau amestec din cele doua.

INGREDIENTE / INGREDIENTS

Pentru Adana Kebab / For Adana Kebab

• 500 grame carne de pui sau curcan / 500 grams chicken or turkey
• 1 ceapa / 1 onion
• 1/4 ardei rosu / 1/4 red bell pepper
• 1/4 ardei verde / 1/4 green bell pepper
• 3 catei de usturoi / 3 garlic cloves
• 1 legatura patrunjel verde / 1 bunch parsley
• 1/2 lingurita sumac / 1/2 teaspoon sumac
• 1/2 lingurita fulgi de chilli / 1/2 teaspoon chilli flakes
• 1/2 lingurita boia dulce / 1/2 teaspoon sweet paprika
• 1/2 lingurita condiment mix pentru kebab / 1/2 teaspoon spice mix for kebabs
• Sare / Salt
• Piper / Pepper

Pentru sosul tahini / For tahini sauce

• 200 grame iaurt / 200 grams yogurt
• 1 lingura tahini / 1 tablespoon tahini
• 1 catel de usturoi / 1 garlic clove
• Sare / Salt

Taiem carnea in cuburi, apoi o tocam. Adaugam peste carne patrunjelul taiat marunt.

In bolul unui blender punem ceapa taiata in sferturi, ardeii taiati felii, usturoiul si mixam bine. Stoarcem amestecul de legume usor intre palme si il adaugam peste carnea tocata. Adaugam apoi sare, piper, boia, fulgi de chilli, mix pentru kebab si sumac. Amestecam bine si punem amestecul in bolul unui blender. Mixam timp de cateva secunde pana obtinem o pasta fina. Lasam la marinat la rece 2 – 3 ore.

La expirarea timpului, formam chiftele alungite pe care le presam cu mana din loc in loc, transversal. Prajim Adana Kebeb pe gratar sau in Actifry.

Pentru sosul tahini, amestecam toate ingredientele intr-un blender.

Servim cu salata de ceapa si rosii, ardei iuti la gratar, lipii si sos de tahini.

Detaliile video ale retetei:

Daca v-a placut Adana Kebab, va invit sa incercati si:

English version

Adana Kebab

Adana Kebab is a delicious dish, popular in Turkish and Middle Eastern cuisine. This special version is named after the city of Adana in Turkey, where it seems to have its origin. Traditionally cooked from lamb and grilled, this kebab is mandatory served with pita bread and vegetables. Juicy and full of flavors, we chose to prepare them with chicken, turkey or a meat mixture.

Cut the meat into cubes, then mince it. Add the finely chopped parsley over the meat.

In the bowl of a blender, put the onion cut into quarters, the peppers cut into slices, the garlic and mix well. Squeeze the vegetable mixture between our hands and add it on top of the minced meat. Then add salt, pepper, paprika, chilli flakes, kebab mix and sumac. Mix well and put the mixture in the bowl of a blender. Mix for a few seconds until we get a fine paste. Leave to marinate in the cold for 2 – 3 hours.

At the end of the time, form meatballs that press by hand from place to place transversely. Fry Adana Kebeb on the grill or in the Actifry.

For the tahini sauce, mix all the ingredients in a blender.

Serve with onion and tomato salad, grilled hot peppers, pita bread and tahini sauce.

If you liked Adana Kebab, I invite you to try Doner Kebab, Chicken Kebab with Yogurt Sauce or a Turkish Lunch.

ENJOY OUR RIDE!

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