Adana Kebabs with Chickpeas

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Adana Kebabs with Chickpeas
Image: Sevda Andreeva
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27/07/2016
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Preparation60 min.
Cook60 min.
Тotal120 min.
Servings6
"Today we`re going to present you an iconic dish from Turkish cuisine. Made according to an ancient recipe, this dish will have you licking your fingers! Guaranteed!"

Ingredients

  • for the kebabs
  • mince - 21 oz (600 g), coarsely ground, lamb
  • cayenne pepper - 1 tsp
  • black pepper - 1 tsp
  • chili sauce - 1 tbsp
  • salt - 1 tsp
  • garlic - 2 cloves
  • onions - 1 head
  • oil - 2 2/3 tbsp (40 ml)
  • for the chickpeas
  • cloves - 1 tsp
  • chickpeas - 2 1/2 cups (600 g), canned
  • onions - 2 heads
  • garlic - 5 cloves
  • carrots - 2
  • tomato paste - 1 tbsp
  • salt - 1 tsp
  • oil - 1/5 cup (60 ml)
  • cayenne pepper - 1 tsp
  • black pepper - 10 peppercorns + 1 tsp ground
measures

How to cook

For the mince:

Finely chop the onions and garlic and mix them with the mince and remaining spices.

Leave the mince for 2 hours in the fridge.

Make small elongated kebabs from it, braise them lightly in the oil.

Once braised, leave them on paper towels to drain away the excess oil.

For the chickpeas:

Cut the onions into strips, the carrots into cubes, the garlic cloves into small pieces.

Braise the veggies in the oil.

Add the tomato paste, cayenne pepper, salt and black pepper.

Add the braised kebabs as well.

Finally, add the strained and washed chickpeas and pour 1 cup of water over the dish.

Boil it on medium heat for about 20 min.

Serve with a pilaf of your choice.

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