Love me a good chicken adana kabab, but the ground chicken available here is flavorless, and I haven’t gotten around to grinding my own because ground dark meat turkey works well enough instead.
Used a shortcut technique for oven-baked kababs that doesn’t require forming the kababs by hand, rather you spread them out on a baking tray and then separate them lengthwise before baking. Worked like a charm.
Eaten with broiled long hot peppers, piyaz (onion & tomato salad), more sumac onions, garlic yogurt sauce, and calabrian chilli sauce.
