These are soft juicy tender melt in mouth turkish kabaabs called as adana kabaabs. These kabaabs are made without any binding agent yet it will not break if you will follow step by step recipe and yours kabaabs will turn out scrumptious as mine. These kabaabs are easy to make with least ingredients but there few things to keep in mind to make perfect adana kabaabs. There are few ingredients which can not be skipped and few steps too which is myst to follow.

I had taken 1 kg chicken breast and made mince in food processor you can do it manually or in machine but don't mince it in chopper otherwise the kabaabs will not get as tender as it needs to be. Take the red long chillies it's a must ingredient if you don't get it use red bell pepper and if that also not available then use green bell pepper. Make sure every ingredient you are using must be finely chopped. In the traditional recipe they don't use onion but it makes the kabaabs moist.

You can skip if you don't want to add and if using take out extra water of the onions then use because we are not adding any binding agent the extra water will make the kabaabs break while cooking. If you got sumac powder it's best but if not you can use dried pomegranate or lemon zest with paprika or kashmiri red chilli powder. Broad skewers are used in making these kabaabs if you don't have that take 3-4 bamboo skewers and cover them with aluminum foil and homemade bamboo skewers are ready.

In a big bowl or dish put the chicken mince with clarified butter and rub it throughly so that it mix well. Usually 80% meat and 20% fat is used. If you can get fat that's best if not add butter or ghee. Then add all the other ingredients including the dry spices and knead it for a good 5-6 minutes. This is a must do step as this will make the kabaabs moist and juicy. Knead it the way we knead the dough for 5-6 minutes and then keep it in a bowl cover it and keep it in the refrigerator.

Keep it for minimum one or if you have time keep it overnight as overnight marination is best. When you start making the kabaabs cover the baking tray with aluminium foil grease it and grease the skewers also. Then take a portion of the mixture and make the kabaabs just like we make the seekh kabaabs. Make them tight so it didn't break while baking or cooking. After making brush it with oil and bake them in a preheated oven at 200°C for 45 minutes. After 30 minutes take them out flip it over.

Grease them with oil and cook for 15 minutes all total it will take 40-45 minutes and they are ready to serve. If you want to shallow fry them grease the skillet with 1 tbsp oil and keep the kabaabs on it. Cook it on medium flame. Flip it after 15 minutes or when it's cook on that side. Cook the other side also for 13-15 minutes and they too are ready to serve. If you don't have skewers then make it like round or oval shape and shallow fry them the same way. So you can make tgem in 3 ways.

Serve it with salad and a dip of your choice. The authentic way of serving is with green chutney and onion rings with sumac powder and salt on it with few lemon wedges. Make them the way you like either fried, shallow fried or baked and enjoy it with your loved ones.
Happy Cooking And Baking🥰