Chicken Adana: The succulent, juicy Turkish kebab dish that is easy to make at home in just 30 minutes with ground chicken and a blend of seasonings. A simple dish but packed full of flavor. Ideal for grilling season.
You might be surprised how a few simple ingredients can make such a delicious and flavorful dish.
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What is Adana Kebab
Adana kebab (also spelt as Adana kebap, Adana Kabob, or Adana kofte) is a popular Turkish dish originated in the city of Adana.
It is made by grilling seasoned minced meat on flat, wide skewers over hot charcoal and is served with a side of charred peppers and tomatoes, an onion-sumac-parsley salad, and lavaş bread.
Adana kebab was traditionally made with minced lamb, but chicken and other meats have been used over time.
This chicken Adana recipe uses the same essential ingredients and cooking techniques, ensuring you can enjoy the authentic Turkish taste no matter where you are.
These ground chicken kebabs are moist and delicious with the right amount of spices and seasoning.
These are best when grilled over charcoal, but you can also cook them in a grill pan or skillet. Don't like chicken? You can use ground lamb!
The key to a good Adana kebab is the meat fat (in this case chicken fat). The fat content makes all the difference in the flavor and texture of kebabs. It helps bind the ingredients and keeps the kebabs juicy and tender when cooked.
A note on Skewers For Adana Kebab
When making Adana kebab it is important to use skewers that are wide enough to mould the chicken mixture around, and that can hold the meat while grilling.
Flat metal skewers are an ideal choice for ground meat kebabs. They also spread heat evenly for uniform cooking, making them easy to grill.
If you don't have flat skewers, you can use three to four round wooden skewers that have been soaked in water. Align them side by side on a flat surface and tightly wrap them with aluminium foil, ensuring it securely holds the skewers together. This can be used as a substitute for a single flat skewer.
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Ingredients for Homemade Chicken Adana
Chicken: you will need finely minced chicken with around 15% fat content for the best result. The chicken should be smooth while still retaining some texture.
Red bell pepper: An essential ingredient in Turkish-style kebabs. Whether you choose red bell pepper or long red sweet pepper, both options work.
Onion and garlic: fresh aromatics to enhance the overall taste profile.
Parsley: fresh parsley adds a refreshing, vibrant element to the kebab. If you don't have parsley, fresh coriander can be a nice substitute.
Green chili and red chili flakes: fresh green chili and red pepper flakes will give your kebabs some heat and flavor. Feel free to adjust the amount according to your preferred level of spiciness.
Sweet paprika: Sweet paprika is a common ingredient used in Adana kebabs. It contributes to the overall taste of the kebabs and helps enhance their color.
Salt: for seasoning
How to make Chicken Adana Kebab
Prepare the Kebab Mixture
- Grate the onion and red bell pepper and squeeze out all the juices.
- In a large mixing bowl, combine the ground chicken with grated onion and pepper, garlic, green chili, salt, paprika, red chili flakes, and chopped parsley.
- Knead the mixture thoroughly for a couple of minutes until all the ingredients are fully incorporated and form a dough-like mass.
- Cover the bowl and refrigerate it for at least an hour or upto overnight to develop the flavor.
Assembling
- Divide the chicken mixture into equal portions.
- Keep a bowl of chilled water next to you while assembling.
- Wet your palm in chilled water. Take each portion and mould it around a metal skewer, forming a long, slightly flattened sausage-like shape.
Grill the kebabs
- Preheat a grill or skillet over medium-high.
- Once it is hot, brush a little oil, and place the skewers on it.
- Cook for about 5-6 minutes, turning them a few times, until the kebabs are lightly browned, and some charred spots appear. Make sure not to overcook them.
Serve
- Serve the chicken adana kebabs hot or warm with your choice of accompaniment.
Serving Suggestions
Chicken Adana kebabs can be savored as an appetizer or main course. They pair wonderfully with a variety of Middle Eastern and Turkish dishes.
For a complete meal, try serving these kebabs on a bed of fragrant Mediterranean Yellow Rice, accompanied by a refreshing Sumac Onions.
Alternatively, you can enjoy them wrapped in a warm flatbread or use them as a tasty filling for a sandwich.
FAQs
It is important to keep everything chilled to ensure the chicken mixture stays on the skewer without falling off.
Have a bowl of chilled water nearby while assembling the kebabs. Dip your hands in the cold water before handling the meat to help it adhere to the skewers securely.
The cold temperature helps maintain the meat's cohesion and reduces the risk of slipping off.
Additionally, please make sure the meat mixture itself is chilled before the assembling process.
If you prefer to skip the fat in Adana kebap, use melted butter as a substitute while kneading the chicken mixture. Afterwards, refrigerate the mixture for a while.
Adding butter will aid in binding the ingredients together and ensure they adhere to the skewers.
In addition, it will contribute to enhancing the flavor of the kebap.
Yes, you can make the adana kebab mixture beforehand, and I suggest doing so! This will save you time and make it easier to put together your dinner.
Recipe
Chicken Adana
Ingredients
- 1.1 lb or 500 gram finely minced chicken mixed with fat around 15% fat content for the best result
- 1 teaspoon garlic paste
- ½ teaspoon fresh green chili minced
- 1 medium onion peeled and grated
- 1 medium red bell pepper or long red sweet pepper grated
- 1 teaspoon sweet paprika
- 1 teaspoon red chili flakes
- ½ cup fresh parsley finely chopped
- 1 teaspoon salt or to taste
- oil for grilling
Instructions
Prepare the Kebab Mixture
- Grate the onion and red bell pepper and squeeze out all the juices.
- In a large mixing bowl, combine the ground chicken with grated onion and pepper, garlic, green chili, salt, paprika, red chili flakes, and chopped parsley.
- Knead the mixture thoroughly for a couple of minutes until all the ingredients are fully incorporated and form a dough-like mass.
- Cover the bowl and refrigerate it for at least an hour or upto overnight to develop the flavor.
Assembling
- Divide the chicken mixture into equal portions.
- Keep a bowl of chilled water next to you while assembling.
- Wet your palm in chilled water. Take each portion and mould it around a metal skewer, forming a long, slightly flattened sausage-like shape.
Grill the kebabs
- Preheat a grill or skillet over medium-high.
- Once it is hot, brush a little oil, and place the skewers on it.
- Cook for about 5-6 minutes, turning them a few times, until the kebabs are lightly browned, and some charred spots appear. Make sure not to overcook them.
Serve
- Serve the chicken adana kebabs hot or warm with your choice of accompaniment.
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