Chicken Adana
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
211 kcal
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Course
Main Course
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Cuisine
Turkish
Chicken Adana
Description
Chicken Adana features ground chicken combined with a flavorful paste made from roughly chopped red bell pepper, flat-leaf parsley, tomato paste, and olive oil. This paste is blended to infuse the meat with moisture and freshness. The mixture is seasoned with an array of spices including paprika, cumin, coriander, sumac, smoked paprika, red pepper flakes, oregano, and salt, creating layers of warm, earthy, and tangy flavors.
The mixture is combined thoroughly by hand, then shaped around flat metal kebab sticks or formed into sausage-like shapes using wet hands around a skewer. They are cooked either on a grill or a heavy skillet or griddle to develop a seared exterior while remaining juicy inside.
Sumac offers a characteristic tangy note found in Turkish cuisine, while the red chili flakes add controlled heat, adjustable according to preference. The kebabs work well as a main dish served with accompaniments like flatbreads, salads, or grilled vegetables.
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 cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon sumac see note 1, ground
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes - see note 2
- ¼ teaspoon oregano dried
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 pepper2 tablespoons flat-leaf parsley2 tablespoon tomato paste1 tablespoon olive oil
- Place the ground chicken in a bowl and tip in the capsicum mixture.1 lb / 450 g ground chicken
- Add in all the herbs and spices.2 teaspoons paprika1 teaspoon salt1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon ground sumac1 teaspoon smoked paprika½ teaspoon red pepper flakes¼ 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
- Sumac imparts a tangy flavor typical of Turkish dishes.
- Adjust red chili flakes to control the heat level, omitting or increasing based on preference.
- If using traditional flat metal kebab sticks, shape the mixture flat around the skewer instead of pushing it through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 720mg | 30% |
| Potassium | 766mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1579IU | 32% |
| Vitamin C | 24mg | 27% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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