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Chicken Adana
Chicken Adana is a delicious kebab that is perfect for grilling season! Ground chicken is flavored with herbs and spices and then grilled until charred on the outside and juicy within. These Turkish-style kebabs are easy to make, and they can be made in advance, perfect for a backyard party. Cook these outside on your outdoor grill or bring them inside and cook them in a skillet or griddle pan. Add a salad and some flatbread, and you have an easy summer dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 211 kcal
Course:
Main Course
Cuisine:
Turkish
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 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
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.
Cup of Yum
Notes
- Sumac is a tangy spice used commonly in Turkish cuisine.
- Red chili flakes add a little heat to chicken adana kebabs, but you can leave them out. Or increase the amount if you want it spicy.
- If you are using the traditional flat metal kebab sticks, form the mixture around the skewer rather than trying to push it through.
Nutrition Information
Calories
211kcal
(11%)
Carbohydrates
4g
(1%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
720mg
(30%)
Potassium
766mg
(22%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1579IU
(32%)
Vitamin C
24mg
(27%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211
% 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.