Chicken Adana Kebab Plate Recipe
Ground chicken blended with red bell peppers, garlic and seasoning then grilled to tenderness. Served with rice and salad.
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Ingredients
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Kebab Ingredients
Rice Ingredients
Salad Ingredients
Method
Kebab Preparation
- 1
Prepare the Chicken Mixture
In a large mixing bowl, combine the ground chicken, finely chopped red bell pepper, minced garlic, finely chopped onion, chopped cilantro, paprika, cumin, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
- 2
Form Kebabs
Divide the mixture into equal portions and shape them onto skewers, pressing firmly to ensure they hold their shape. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- 3
Rice Preparation
- 4
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Salad Preparation
- 6
Prepare the Salad
In a medium bowl, combine the diced cucumber, diced tomato, and thinly sliced red onion. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste. Toss gently to combine.
Serving
- 7
Plate the Dish
Serve the grilled chicken kebabs alongside a portion of rice and the prepared salad. Enjoy your Chicken Adana Kebab Plate!
