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Chicken Adana is more than just a kebab—it’s a flavor-packed journey to the heart of Turkish cuisine. Did you know that this dish, named after the city of Adana, is traditionally made with lamb but has gained popularity as a lighter, equally delicious chicken version? Imagine juicy, spiced ground chicken grilled to smoky perfection, served with warm pita bread and a tangy yogurt sauce. Sounds irresistible, right? Whether you’re a grilling enthusiast or just looking for a new weeknight dinner idea, this Turkish-inspired dish is about to become your new favorite. Keep reading to discover how easy it is to bring these bold flavors to your table!
Why Chicken Adana Is a Must-Try Dish
Chicken Adana: Perfect for Any Occasion
I’ll never forget the first time I tried Chicken Adana. It was during a trip to Istanbul, where the smoky aroma of grilling kebabs filled the air. Sitting at a bustling street-side café, I took my first bite of the juicy, spiced chicken, and it was love at first taste. When I returned home, I knew I had to recreate that magic in my own kitchen. Now, Chicken Adana has become a staple in my family’s dinner rotation, especially during summer barbecues. It’s a dish that brings people together, sparking conversations about travel, culture, and of course, food. Every time I make it, I’m reminded of that unforgettable trip and the joy of sharing delicious meals with loved ones.
Easy Chicken Adana Recipe: Flavorful Turkish Kebabs
Course: Main CourseCuisine: TurkishDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
15
minutesCalories per serving
350
kcalChicken Adana is a flavorful and juicy Turkish kebab made with ground chicken, spices, and herbs. Named after the city of Adana in Turkey, this dish is a lighter alternative to the traditional lamb version, perfect for grilling or pan-cooking. Serve it with warm pita bread, a fresh salad, or a side of yogurt sauce for a complete meal that’s sure to impress.
Ingredients
1 lb ground chicken (preferably thigh meat for juiciness)
1 small onion, finely grated
2 garlic cloves, minced
1 tbsp tomato paste
1 tbsp red pepper paste (optional, for extra depth)
1 tsp paprika
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili flakes (adjust to taste)
1/4 cup fresh parsley, finely chopped
1 tsp salt (or to taste)
1/2 tsp black pepper
2 tbsp olive oil (for cooking)
Skewers (metal or wooden, soaked if wooden)
Directions
- Prepare the Chicken Mixture: In a large mixing bowl, combine the ground chicken, grated onion, minced garlic, tomato paste, red pepper paste (if using), paprika, cumin, smoked paprika, chili flakes, parsley, salt, and black pepper. Mix everything thoroughly with your hands or a spoon until the spices are evenly distributed and the mixture becomes slightly sticky. This helps the kebabs hold their shape.
- Shape the Kebabs: Divide the mixture into 4 equal portions. Take one portion and mold it onto a skewer, pressing firmly to form a long, flat kebab shape (about 1-inch thick). Repeat with the remaining mixture. Place the skewers on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Cook the Kebabs: Over medium-high heat, preheat an outdoor grill or grill pan. To keep the kebabs from sticking, lightly brush them with olive oil. Grill the kebabs for 5-7 minutes on each side, or until they are fully cooked through and have a nice charred exterior. If using a stovetop, a cast-iron skillet works well too.
- Serve and Enjoy: Remove the kebabs from the grill and let them rest for 2-3 minutes. Serve warm with your choice of sides, such as pita bread, a fresh cucumber-tomato salad, or a dollop of garlic yogurt sauce.
Notes
- Chicken Adana is a versatile dish that can be adapted to suit your preferences. If you don’t have red pepper paste, you can substitute it with an extra tablespoon of tomato paste and a pinch of cayenne pepper for heat. For a smokier flavor, consider adding a dash of liquid smoke to the chicken mixture.
- When shaping the kebabs, wet your hands slightly to prevent the mixture from sticking. If you’re short on time, you can skip the refrigeration step, but chilling the kebabs helps them hold their shape better during cooking.
- For a healthier option, you can bake the kebabs in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through. Leftover Chicken Adana can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Before serving, reheat slowly in a skillet or microwave.
- To elevate the presentation, garnish the kebabs with a sprinkle of sumac or fresh parsley and serve with lemon wedges for a bright, citrusy finish. This dish pairs beautifully with a side of roasted vegetables or a tangy tabbouleh salad for a complete Turkish-inspired feast.
Nutrition Facts
4 servings per container
Serving size 1 Chicken Adana kebab (150g)
Calories 350
| Total Fat 18g | 23% |
|---|---|
| Saturated Fat 4g | 20% |
| Trans Fat 0g | |
| Cholesterol 95mg | 32% |
| Sodium 450mg | 20% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Includes Added Sugars 0g | 0% |
| Protein 35g |
| Vitamin D 0mcg | 0% |
|---|---|
| Calcium 50mg | 4% |
| Iron 2mg | 11% |
| Potassium 400mg | 9% |
FAQ
1. What is Chicken Adana?
Chicken Adana is a Turkish kebab made with ground chicken, spices, and herbs, traditionally shaped onto skewers and grilled. Named after the city of Adana in Turkey, it’s a lighter alternative to the classic lamb version, offering a juicy, smoky, and flavorful experience. Perfect for grilling enthusiasts or anyone looking to explore Turkish cuisine!
2. Can I make Chicken Adana without a grill?
Absolutely! While grilling adds a smoky flavor, you can cook Chicken Adana in a grill pan, skillet, or even bake it in the oven. For stovetop cooking, use a cast-iron skillet to achieve a nice char. If baking, preheat your oven to 400°F (200°C) and cook for 15-20 minutes, flipping halfway through.
3. What sides go well with Chicken Adana?
Chicken Adana pairs beautifully with warm pita bread, a fresh tomato-cucumber salad, or a tangy garlic yogurt sauce. For a complete Turkish-inspired meal, consider serving it with roasted vegetables, rice pilaf, or a side of hummus.
4. Can I prepare Chicken Adana ahead of time?
Chicken Adana is a healthier alternative to many grilled dishes, especially when made with lean ground chicken. It’s high in protein and can be paired with fresh, nutrient-rich sides like salads or vegetables. To make it even lighter, use less oil during cooking and opt for whole-grain pita bread.
5. Is Chicken Adana healthy?
Yes, you can prepare chicken rings ahead of time! After breading, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 4 hours before frying or baking. This makes them a convenient option for parties or busy weeknights.
Enjoy the Magic of Chicken Adana Today
Chicken Adana is more than just a recipe—it’s a delicious way to bring the vibrant flavors of Turkish cuisine to your table. With its juicy, smoky kebabs and bold spices, this dish is perfect for weeknight dinners, summer grilling, or even special occasions. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and guaranteed to impress.
So, why not give it a try? Gather your ingredients, fire up the grill (or skillet!), and get ready to enjoy a meal that’s both comforting and exciting. Don’t forget to pair it with warm pita bread, a fresh salad, or a creamy yogurt sauce for the full experience. Once you taste Chicken Adana, it’s sure to become a regular in your recipe rotation. Happy cooking!
