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close up on the char lines on a ground chicken kebab

Chicken Adana

Claire | Sprinkle and Sprouts
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. 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.
4.47 from 39 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main
Cuisine Turkish
Servings 4
Calories 211 kcal

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 pepper
    2 tablespoons flat-leaf parsley
    2 tablespoon tomato paste
    1 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 paprika
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon ground sumac
    1 teaspoon smoked paprika
    ½ teaspoon red pepper flakes
    ¼ 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

  1. Sumac is a tangy spice used commonly in Turkish cuisine.
  2. 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.
  3. If you are using the traditional flat metal kebab sticks, form the mixture around the skewer rather than trying to push it through.
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Nutrition

Calories: 211kcal | Carbohydrates: 4g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 720mg | Potassium: 766mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1579IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 2mg

Nutrition is per serving

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