Chicken Adana is a delicious kebab that is perfect for grilling season! Ground chicken is flavored with herbs and spices and then grilled until charred on the outside and juicy within.
These Turkish-style kebabs are easy to make, and they can be made in advance, perfect for a backyard party. The recipe is so easy to double or even triple!
Cook these outside on your outdoor grill or bring them inside and cook them in a skillet or griddle pan. Add a salad and some flatbread, and you have an easy summer dinner.
What is Chicken Adana?
Adana Kebabs are long minced meat kebabs that originated in the city of Adana in Turkey. They are one of the most popular kebabs in Turkey and are usually grilled outside over hot coals.
Traditionally they are made with lamb hand-cut to a ground meat consistency. But beef or chicken can be used.
Chicken Adana is ground chicken mixed with Turkish spices and then molded onto a skewer before being grilled. They are very flavorful!
Kebab sticks
Traditionally Adana Kebabs are molded onto flat metal skewers; you can find them easily on Amazon or eBay. But I usually use the more common round wooden ones. Or you could also use the round metal kebab sticks.
The meat will cook quicker with metal kebab sticks as the metal gets hot and cooks the kebabs from the inside.
If using wooden skewers, soak them in cold water for 30 minutes to help stop them from burning on the grill.
How to cook Chicken Adana
Traditionally adana kebabs are cooked outside over hot coals. But any outdoor grill or barbeque will give you that char and smoky taste.
You can also use a heavy skillet or a ridged griddle pan inside on the stovetop.
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
- Ground Chicken: Traditionally, the meat is hand-cut, but ground meat makes an easy alternative.
- Sumac: This is a tangy spice used commonly in Turkish cuisine.
- Red chili flakes: These add heat to chicken adana kebabs, but you can leave them out if you like. Or increase the amount if you want it spicy.
- Parsley: Use fresh parsley for a traditional taste.
- Bell Pepper: Use red bell pepper (capsicum in Australia) to give your kebabs a sweet, smoky taste.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Soak wooden skewers for 30 minutes in cold water to stop them from burning.
- If your chicken mixture is especially wet (some ground chicken is wetter than others) you can add a tablespoon of breadcrumbs to the mixture.
- Wet your hand before you start to handle the meat. It helps to stop the meat from sticking to your hands. And keep a small bowl of water nearby to keep wetting your hands as you form all of the kebabs.
- To form the chicken adana, take a handful of the meat mixture, form a ball with it, and then use your hands to pull it into a sausage shape; push the kebab stick through and then use your hands to spread the mixture out to an even thickness.
How to serve Chicken Adana
Chicken Adana Kebabs are often served with flatbread salad or veggies and dip or chutney. Try:
- garlic yogurt dip
- hummus
- an eggplant dip
- coriander chutney
- labneh.
- tomato and onion salad
- Şakşuka
- rice pilaf
What to drink with Chicken Adana
Although these are made with chicken, the spices can take a big bold red like a Chilean Cabernet Sauvignon, Argentinian Malbec, or an Australian Shiraz.
An oaked Chardonnay could work for white wine lovers, but I love it with a heavily chilled Riesling.
Enjoy x
If you try this Chicken Adana, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Chicken Adana
Ingredients
- ½ red bell pepper - roughly chopped
- 2 tablespoons flat-leaf parsley - roughly chopped
- 2 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 lb ground chicken
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac - see note 1
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes - see note 2
- ¼ teaspoon dried oregano
Instructions
- Place the chopped capsicum, parsley, tomato paste, and olive oil in a mini food processor and blitz to a paste. If you don't have one, then you can grate the capsicum.½ red bell pepper2 tablespoons flat-leaf parsley2 tablespoon tomato paste1 tablespoon olive oil
- Place the ground chicken in a bowl and tip in the capsicum mixture.1 lb ground chicken
- Add in all the herbs and spices.2 teaspoons paprika1 teaspoon salt1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon ground sumac1 teaspoon smoked paprika½ teaspoon red pepper flakes¼ teaspoon dried oregano
- Use your hands to combine the chicken and capsicum mixture thoroughly.
- Using wet hands, take a handful of the chicken mixture, form a ball with it, and then use your hands to pull it into a sausage shape; push the kebab stick through and then use your hands to spread the mixture out to an even thickness. (- see note 3)
- Cook the kebabs on the grill or in a heavy-based skillet or griddle. They will need about 4-5 minutes on each side.
Notes
- Sumac is a tangy spice used commonly in Turkish cuisine.
- Red chili flakes add a little heat to chicken adana kebabs, but you can leave them out. Or increase the amount if you want it spicy.
- If you are using the traditional flat metal kebab sticks, form the mixture around the skewer rather than trying to push it through.
Nutrition
Nutrition is per serving
N m says
This recipe was very well received and tasted great. I pan-fried it as I was short on time. But still, it tasted really good. Definitely recommend
Claire | Sprinkles and Sprouts says
So happy you loved it.
Thank you for taking the time to come back and comment.
Cx
Goksel says
Is this recipe really without garlic or onions or left out by mistake? Just wanted to make sure before trying it out.
Claire | Sprinkles and Sprouts says
Hi Goksel,
Yup, no onion or garlic in the mix, just the chicken, herbs and spices.
It is how the lamb Adana is made and I just adapted it to chicken.
it is delicious even without them 🙂
Cx
Danielle says
This has a wonderful flavor! But I couldn’t get the chicken to stay formed on the stick. I thought maybe if I slap it on the grill once it starts cooking it will stay on better. It fell apart and was a little messy but it taste good! Any tips on how to get the meat to form better?
Claire | Sprinkles and Sprouts says
I wonder if you red bell pepper was particularly large or your ground chicken was quite wet?
Usually after working the mixture together well it becomes quite sticky. And will form around the stick.
Cx
Alex says
I've never made this before and it was fantastic. A great amount of flavor came out of all the spices involved. The chicken was really moist as well. I'll be using this all summer! Thanks!
Claire | Sprinkles and Sprouts says
Oh I am glad you tried it then 🙂
It is perfect for the outdoor grill!
Cx
Linda says
I love chicken kebab and this version is so flavorful and moist. Perfect for the whole family to enjoy!
Sherry says
Your chicken kebab recipe was a big hit in our house! 2 thumbs up from everyone in my house!!
Lynn Polito says
My whole family loved this recipe! It was so flavorful and delicious!
Sachi says
We love a good adana kebab and, since our local takeout place went downhill recently, I've been looking for a good recipe. These were juicy and delicious and better than takeout!
Claire | Sprinkles and Sprouts says
So happy that you can now make them at home. It is the worst when a favourite takeout place goes downhill or closes!
Glad you enjoyed these 🙂
Cx
Jennifer says
These were soooo good! I served them with veggies and tzatziki on pita bread and everybody raved about them!