December 15th, 2008
Chicken Adana Kebab with pita and yogurt sauce – recipe – Turkish recipe
Have you ever gone to a Turkish restaurant, and tried this. If you haven’t then I beg you to try this dish. I absolutely love it.
But, if you dont have a Turkish restaurant in your neighborhood, then you gotta follow my recipe. Its awesome, and this was a lucky accident.
Actually I started making the recipe for seekh kebabs (as my MIL) taught me, but I forgot to add the garlic! I know.. big Oops! And I made them (baked and shallow fried)
Then, I was thinking, how could I add garlic to this. I recently had eaten in a Turkish restaurant* this entree, with chicken kebab on a bed of warm pita (called ‘pide’ in Turkish) and yogurt garlic sauce. Hmmm it was sooooo good!!
*(again a lucky coincidence – we were driving by looking for a restaurant in Beachwood, and found this real nice Turkish restaurant called Antalya; It was excellent food and the price was not too bad. I will try to google the address, if you would like to dine there sometime.)
Anywho… here is the recipe, enough yak yak…more recipe details! 
Sorry I get carried away talking about food, you know that!
Ingredients:
For kebabs:
2 chicken breast, ground until minced in a food processor
salt, 1 tsp
garam masala 1/2 tsp
red chilli powder,
1 egg
and ofcourse garlic 1 tsp
(optional 1/2 tsp fennel seeds, 1 hot green pepper)
oil for frying
For yogurt sauce:
2 cups of yogurt,
2 cloves of garlic,
few pinches of salt
For tomato sauce:
oil,
3-4 tbsp of tomato sauce,
cold water – 2 tbsp
red pepper
Pita,
olive oil
Method:
First mince the chicken (chop it up in medium sized pieces and using a food processor or a meat mincer, mince it well). Add the egg and the spices to this while mincing.
Finally using skewers (bamboo or metal), and dipping your hand in cold water, apply the minced chicken mixture on the skewers, and lay them hanging over a baking tray. For more details, follow the seekh kebab recipe here.
Preheat the oven to 375 deg F, and then bake for 15 minutes.
In the mean time, make the garlic yogurt sauce by grating a couple cloves of garlic in about 2 cups of yogurt and whisking it with little cold water, add some salt.
To make the tomato sauce, heat oil, add a few tbsp of tomato sauce, and wait till it bubbles, then add the turkish red pepper to it. Add some cold water, and mix and let it come to a bubble (boil) again. Turn off the heat. Add a couple pinches of salt.
Chop up about 5-6 pitas in small 1 inch pieces with a knife. (If you have a middle eastern bakery close by, I would recommend getting the pitas fresh). Spread them in a baking tray (which you will finally use for serving as well) Drizzle some olive oil over it. Keep aside.
When they kebabs come out of the oven, immediately pull them off the skewers.
Fry them in oil, and keep aside.
Put the pita in the oven for a few minutes(5-8 minutes), until they are all warm and slightly crispy.
Now, begin making your layers: over the warm pita, pour the yogurt sauce, then lay the kebabs on them, and drizzle the tomato sauce over it.
That’s it!!!!!!!!!!! It is just too good that I cannot find words to describe it. It is very much like the one they serve at a restaurant.
Note: You could also put different seasoning for the kebabs, my Turkish friends usually have salt, black pepper, red pepper and oregano in their kebabs.
My recipe is almost the same, with Indian twist to it.