Chicken Adana

Bright, aromatic, and wildly satisfying, this Chicken Adana hits the sweet spot between smoky, spicy, and herbaceous. Ground chicken is seasoned with a blend of warm spices and fresh parsley, then formed and grilled or pan-seared until it’s caramelized on the outside and juicy within. Whether you tuck it into flatbreads, serve it over rice, or pile it onto a salad, this version is a quick, accessible take on a much-loved classic.

Why you’ll love this Chicken Adana

This recipe is approachable for weeknights yet flavorful enough for a weekend dinner. The spice mix—paprika, smoked paprika, ground cumin, coriander, sumac, dried oregano, and a hint of red pepper flakes—creates a complex, layered flavor without requiring any hard-to-find ingredients. A splash of tomato paste and olive oil helps bind the mixture and keeps the patties moist, while roughly chopped red bell pepper and flat-leaf parsley add freshness and texture.

Ingredients

• ½ red bell pepper – roughly chopped
• 2 tablespoons flat-leaf parsley – roughly chopped
• 2 tablespoons 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

Equipment

• Cutting board and sharp knife
• Mixing bowl
• Spoon or spatula for mixing
• Grill or heavy skillet (cast iron recommended)
• Thermometer (optional, for checking doneness)
• Plate lined with paper towels (optional)

Prep at a glance

Prep time: 10 minutes. Cook time: 10–15 minutes. Makes enough for 3–4 servings, depending on portion size.

Step-by-step instructions

1. Prepare the produce. On a cutting board, finely chop the ½ red bell pepper until the pieces are small and evenly sized. Roughly chop the 2 tablespoons of flat-leaf parsley; the pieces should be somewhat coarse so they show up in the finished meat mixture.
2. Combine wet ingredients. In a medium mixing bowl, add 2 tablespoons tomato paste and 1 tablespoon olive oil. Stir together until the paste loosens and blends into the oil, forming a uniform, glossy paste. This helps distribute moisture and color through the meat.
3. Add the ground chicken. Add 1 lb ground chicken to the bowl with the tomato paste and oil. Break the meat into the bowl with a spatula or your hands so the paste can be worked into the chicken.
4. Season the mixture. Sprinkle in the spice blend: 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, and ¼ teaspoon dried oregano. Add the chopped red bell pepper and the chopped parsley to the bowl as well.
5. Mix gently but thoroughly. Using clean hands (or a spoon if you prefer), mix the chicken and seasonings until everything is evenly distributed. Avoid overworking the meat; mix until just combined and the ingredients are uniform in color and texture. The mixture should hold together when pressed.
6. Form the patties or kebabs. Divide the mixture into portions—about 6 smaller patties or 4 larger ones, depending on your preference. Press each portion into an oblong patty or cylinder, compacting lightly so the surface is smooth. If you’re making kebabs and using skewers, form the mixture around the skewer so it adheres well.
7. Preheat your cooking surface. Heat a grill or a heavy skillet (cast iron preferred) over medium-high heat. If using a skillet, add a thin film of olive oil to prevent sticking. The surface should be hot enough that the patties sizzle immediately when they touch it.
8. Cook until deeply browned. Place the patties or kebabs on the hot grill or skillet. Cook for about 4–6 minutes on the first side without moving them, allowing a golden-brown crust to form. Flip carefully and cook the other side for another 4–6 minutes, or until the internal temperature reaches 165°F (74°C) and the meat is cooked through. If your patties are thicker, add a minute or two per side as needed.
9. Rest briefly. Transfer the cooked Chicken Adana to a plate and let them rest for 3–5 minutes. Resting helps redistribute juices and keeps the patties tender.
10. Serve and enjoy. Serve the Chicken Adana hot, tucked into flatbreads or wraps, over rice, or with a simple salad and yogurt sauce. Garnish with extra parsley, a squeeze of lemon, or a sprinkle of sumac for brightness.

Notes and tips

• Sumac adds a lemony, tangy note that lifts the flavors. If you don’t have sumac, a small squeeze of lemon juice added during mixing will work as a substitute, but the unique red-brown aroma of sumac is worth seeking out.
• Adjust the red pepper flakes to your heat tolerance. The ½ teaspoon gives a modest kick; reduce it to ¼ teaspoon for milder heat or keep it as written for a noticeable warmth.
• Don’t overwork the ground chicken. Overmixing can make the patties dense. Mix until the spices and vegetables are evenly incorporated and the meat holds together, then stop.
• For extra smokiness, cook the patties on an outdoor grill. A quick char on high heat adds a great texture contrast.
• To make ahead: shape the patties and refrigerate them on a tray covered for up to 24 hours, or freeze them on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before cooking.

Serving ideas

This Chicken Adana is versatile. Here are a few favorite combinations:

• Flatbread wrap: warm flatbread, a smear of garlic yogurt, sliced cucumbers, tomatoes, thinly sliced red onion, and pickled peppers.
• Rice bowl: fluffy basmati or pilaf rice topped with sliced patties, grilled vegetables, chopped herbs, and a drizzle of lemony tahini sauce.
• Salad plate: serve on a bed of mixed greens with chopped tomatoes, cucumbers, olives, and a sprinkle of feta cheese if you like dairy.
• Meze spread: add hummus, baba ganoush, and tabbouleh for a Mediterranean-style platter perfect for sharing.

Flavor profile

The finished Chicken Adana is savory and aromatic with a gentle acidity from the tomato paste and sumac. The double paprika—regular and smoked—creates a layered red-pepper character, while cumin and coriander add warmth and earthiness. Parsley and red bell pepper brighten each bite, providing fresh contrast to the spices.

Common questions

Can I use a different ground meat? Yes. Ground turkey or a mix of ground meats can be used, but the spice balance here is tailored for ground chicken’s milder flavor.

How do I prevent the patties from falling apart? Make sure the mixing step distributes the tomato paste and oil thoroughly so the mixture is cohesive. Press the patties firmly when shaping and allow the cooking surface to be hot so the crust forms quickly and seals the edges.

Is sumac necessary? It’s not mandatory, but it provides a distinctive citrusy tang. If you can’t find it, substitute with a small squeeze of lemon added to the mix or a pinch of lemon zest.

Make it your own

This Chicken Adana recipe is a fantastic base for customization. Add minced garlic for more savory depth, include a pinch of cinnamon for warmth, or fold in finely chopped mint for a cool herbal lift. Swap parsley for cilantro if you prefer its brighter, citrusy notes. The spice blend is flexible—adjust levels to match your taste.

Final thoughts

This Chicken Adana brings big flavor to a simple ingredient list. It’s fast to prepare, flexible in how you serve it, and satisfying every time. Whether you’re building a casual weeknight wrap or a sharing platter for guests, these spiced patties are a dependable, delicious choice. Enjoy the crisped edges, the fragrant spices, and the bright pops of parsley and red bell pepper with each bite.

Chicken Adana

A flavorful Turkish-style minced chicken kebab made with red pepper, herbs, and warm spices.

Print Recipe Save it

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Equipment

• mini food processor or grater
• Mixing Bowl
• hands
• kebab skewers or metal skewers
• grill or heavy-based skillet or griddle

Ingredients

  

• 1/2 red bell pepper roughly chopped
• 2 tablespoons flat-leaf parsley roughly chopped
• 2 tablespoons 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
• 1/2 teaspoon red pepper flakes see note 2
• 1/4 teaspoon dried oregano

Instructions

 

• Place the roughly chopped red bell pepper, chopped parsley, tomato paste, and olive oil into a mini food processor and blitz to a smoothish paste; alternatively grate the pepper and mix with the other ingredients.
• Put the ground chicken into a large mixing bowl and add the pepper-parsley paste.
• Add paprika, salt, ground cumin, ground coriander, ground sumac, smoked paprika, red pepper flakes, and dried oregano to the bowl.
• Use your hands to mix the spices and pepper mixture thoroughly into the chicken until evenly combined.
• With wet hands, take portions of the mixture and form each into a sausage shape; thread onto kebab skewers or mold around flat metal skewers if using traditional ones.
• Cook the kebabs on a preheated grill or in a heavy-based skillet or griddle for about 4–5 minutes per side, until cooked through and browned.

Notes

• Sumac is a tangy spice commonly used in Turkish cuisine.
• Red chili flakes add heat; omit or increase to taste.
• If using traditional flat metal skewers, form the mixture around the skewer instead of pushing it through.