Go Back
Homemade Chicken Adana recipe photo

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
Cook Time 10 minutes
Total Time 25 minutes
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.