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Chicken Adana kebabs with Burghul Pilaf
April 09, 2010

This is my fav order whenever I visit the Turkish Restuarant"The Turkish Kitchen".The kebabs get their name from adana; a place in turkey where it is very popular.Whole grain, high fiber burghul can be found in the middle-eastern stores or the speciality supermarkets.I have no clue how they make it in the restuarant or even otherwise in turkey .The recipe here is my take upon it and I have substituted ground Pork/veal/beef meat with ground chicken in order to please my chiketarian husband.I like it as it is nutritious, rich in vitamins , minerals and has a lower glycemic index, which translates into guiltfree binge eating.

Serves: 
4
Time: 

Ingredients

  • 1lb ground chicken
  • 2 tsp cayenne pepper (or more)
  • 2 tsp freshly-ground coriander
  • 2 tsp freshly-ground cumin
  • 2 tsp freshly-ground black pepper
  • salt, to taste
  • 2 tbsp unsalted butter, cubed
  • 2 green chillis minced
  • 2 cloves of garlic minced
  • 1 cup bulgur wheat, whole grain large, washed and drained
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 tsp tomato paste
  • 1green pepper, chopped
  • 2 tbsp butter/oil
  • 2 cups hot chicken stock
  • 1 tsp salt to taste
  • 1/2 teaspoon kashmiri mirch powder

Preparation

KebaBS
  1. Combine chicken, cayenne pepper, coriander, cumin chilli , garlic and butter together in a large bowl, using your hands.
  2. Season liberally then cover and allow the mixture to rest and solidify in the refrigerator for 1 hour.
  3. Peheat oven to 400 degrees.
  4. Shape the meat into long sausages about 20cm long and 5cm in diameter.
  5. Cook for 15-20 mins until done.
  6. .
Burghul Pilaf
  1. sauté butter/olive oil and onions for about 2-3 minutes over medium heat.
  2. Add peppers.and bulghur and sauté for 2-3 minutes.
  3. Then stir in tomato paste tomatoes and,kashmiri mirch powderand sauté for about 2 minutes
  4. Add hot chicken stock and salt.Stir well and turn heat low when it boils.
  5. Close the lid and simmer till the bulgur absorbs all the water.
  6. Burghul is like rice... so dont overcook it or stir it while cooking. It shud be fluffy when done.

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