Among all the countries that I have visited, Turkey is my all-time favorite. It is packed with history, culture, amazing architecture, and divine cuisine. Turkish food has some of the most incredible tastes. With that in mind, I’m sharing my original adana kebabs recipe. These kebabs are traditionally made of minced lamb mounted on skewers and grilled over charcoal. In my recipe, I prepare the kebabs with minced chicken served with bread, yogurt, and salad.

Ingredients: 

• 2 pounds ground chicken
• 6 pieces pita bread
• 1 tablespoon ground sumac
• 2 teaspoons marash pepper
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, crushed
• 1 egg, beaten
• ½ cup bread crumbs
• 2 tablespoons melted butter
• Salt according to taste
• Preparing the red pepper relish: 
• 1 cup roasted red peppers, chopped
• 1 roasted red onion (medium size), chopped
• 4-5 fresh cloves of garlic
• 1 cup fresh parsley, finely chopped

Garnishing (optional) 

• Yogurt
• Pickled onion
• Cherry tomatoes
• Cucumber

Method: 

In a food processor, add red peppers, onion, garlic, and parsley to make a smooth sauce. Set aside.

Combine chicken with the prepared sauce, marash pepper, sumac, oregano, egg, bread crumbs, and salt.  Mix well, cover, and place in the refrigerator for 2-3 hours.

Rub hands with melted butter. Take a small portion of the ground chicken mixture and shape into a flat kebab around a skewer. Arrange the kebabs around separate skewers in a single layer on a greased baking sheet and glaze the kebabs with melted butter. Bake for 25-30 minutes at 350 degrees Fahrenheit.

Serve with warm bread. Put yogurt, sumac, pickle onions, cucumber, and tomatoes on top of the bread.