Chicken Adana
The first time I tasted Chicken Adana was during a cozy family gathering, where the aroma of spices wafted through the air and made my mouth water. My cousin, who had recently traveled to Turkey, brought back the recipe and insisted we try cooking it together. As we mixed the fresh ingredients, laughter filled the kitchen, and I couldn’t help but feel excited about the flavors that were about to unfold. Each bite of the juicy, spiced kebabs brought back memories of that beautiful evening, where good food and family came together. I hope that when you make Chicken Adana, it brings you the same joy and warmth that it brought me.
Recipe Snapshot
25 mins
15 mins
10 mins
Medium
300 kcal
28 g
Keto, Paleo, Whole30
18 g
Mixing Bowl, Food Processor, Grater, Skillet, Chef’s Knife
Why This Chicken Adana Shines
Deliciously Spiced
Chicken Adana stands out because of its unique blend of spices. The combination of paprika, cumin, and sumac gives the dish a rich depth of flavor that tantalizes your taste buds. Each bite offers a wonderful journey through the culinary traditions of Turkey, making it a delightful experience.
Perfect for Grilling
Grilling the kebabs adds a smoky char that perfectly complements the spiced chicken. I love the way the grill marks enhance not only the appearance but also the flavor of the kebabs. Whether you’re cooking outdoors on a sunny day or using a grill pan indoors, the result is irresistibly delicious.
Simple Yet Impressive
Making Chicken Adana might seem daunting, but the process is surprisingly straightforward. With just a handful of ingredients, you can create a dish that impresses family and friends. The ability to shape the kebabs gives a sense of accomplishment that makes this recipe even more enjoyable.
Customizable to Your Taste
One of the best aspects of Chicken Adana is its versatility. You can easily adjust the spice levels by adding more red pepper flakes if you like it spicy or leave them out for a milder version. This adaptability makes it a go-to recipe for various palates.
Great for Any Occasion
Whether it’s a casual weeknight dinner or a festive gathering, Chicken Adana fits the bill perfectly. It’s a dish that can bring people together, creating unforgettable memories around the table.
Healthier Alternative
Using ground chicken makes this dish a healthier option compared to traditional lamb kebabs. With the right balance of spices, you won’t miss the extra fat, allowing you to enjoy your meal guilt-free.
Ingredients You’ll Need for Chicken Adana
For Chicken Adana, each ingredient plays a vital role in creating that authentic flavor profile. The balance of spices, herbs, and fresh ingredients ensures that every bite is packed with taste. The key players include ground chicken, fresh vegetables, and a mix of spices that come together beautifully.
- ½ red bell pepper – roughly chopped: This vibrant vegetable adds sweetness and color to the kebab mix.
- 2 tablespoons flat-leaf parsley – roughly chopped: Fresh parsley brings a burst of freshness and complements the spices.
- 2 tablespoons tomato paste: Tomato paste not only adds moisture but also enhances the richness of the mixture.
- 1 tablespoon olive oil: A touch of olive oil improves the texture and binds the ingredients together.
- 1 lb ground chicken: The star of the dish, providing a lean and flavorful base for the kebabs.
- 2 teaspoons paprika: Adds a mild sweetness and a warm red color to the kebabs.
- 1 teaspoon salt: Essential for enhancing all the flavors in the dish.
- 1 teaspoon ground cumin: This spice lends a warm, earthy flavor that pairs wonderfully with chicken.
- 1 teaspoon ground coriander: Offers a subtle citrus note that brightens the overall flavor.
- 1 teaspoon ground sumac: A tangy spice that gives the kebabs a unique flavor; often used in Turkish cuisine.
- 1 teaspoon smoked paprika: Introduces a lovely smokiness that elevates the kebabs.
- ½ teaspoon red pepper flakes: Adds a hint of heat that can be adjusted to preference.
- ¼ teaspoon dried oregano: A staple herb that rounds out the flavor profile.
Cooking Instructions for Chicken Adana
Cooking Chicken Adana is a delightful process filled with aromatic spices and the thrill of grilling. Follow these steps, and you’ll be rewarded with flavorful kebabs that are sure to impress. Let’s get started!
- Begin by placing the chopped red bell pepper, flat-leaf parsley, tomato paste, and olive oil in a mini food processor. Blitz to a smooth paste. If you don’t have a food processor, grating the bells pepper can work as well.
- In a large mixing bowl, add the ground chicken and the prepared capsicum mixture. This combination will infuse the chicken with all the delicious flavors.
- Next, sprinkle in all the spices: paprika, salt, ground cumin, ground coriander, ground sumac, smoked paprika, red pepper flakes, and dried oregano. Each spice plays a crucial role in flavor development.
- Use your hands to thoroughly combine the chicken and spice mixture. It’s best to get in there and really mix it up, ensuring even distribution of the spices throughout the chicken.
- Now, wet your hands slightly to prevent sticking. Take a handful of the chicken mixture and roll it into a ball. Then, shape it into a sausage shape, about 5 to 6 inches long.
- Next, gently push a kebab stick through the center of the shaped chicken mixture. Use your hands to spread the mixture out evenly around the skewer. This helps it cook properly and ensures the kebab maintains its form.
- Preheat your grill or a heavy-based skillet over medium heat. Once hot, place the kebabs on the grill. They will need to cook for about 4 to 5 minutes on each side until they are golden brown and cooked through.
- As they cook, keep an eye on them to avoid burning. You want that perfect balance of char and tenderness.
- Once cooked, remove the kebabs from the grill and let them rest for a few moments. This allows the juices to redistribute, making them extra juicy.
- Finally, serve your delicious Chicken Adana kebabs with your favorite dips or sides. Enjoy!
Things Worth Knowing
- Don’t rush the mixing: Ensure that the spices are evenly combined with the meat to avoid any flavor pockets.
- Adjust the spice levels: Feel free to increase or decrease the amount of red pepper flakes based on your taste preferences.
- Use wet hands: When shaping the kebabs, wet hands prevent the mixture from sticking and allow for easier handling.
- Resting time is important: Allow the kebabs to rest before serving to enhance juiciness.
Helpful Notes about Chicken Adana
If you’re diving into making Chicken Adana, here are some helpful tips to consider. These insights can elevate your experience and ensure a delightful meal.
- Storage: Store leftover kebabs in an airtight container in the refrigerator for up to three days. They can be enjoyed cold or reheated.
- Freezing: You can freeze the uncooked kebabs for later use. Just shape them and place them on a parchment-lined tray until frozen, then transfer to a freezer bag.
- Pairing: These kebabs pair excellently with sides like rice, grilled vegetables, or a fresh salad.
- Get Creative: Feel free to experiment with different spices or herbs to make the recipe your own.
- Serving Temperature: These kebabs taste best when they are served hot off the grill, but they can also be enjoyed cold in pita wraps.
What to Serve With Chicken Adana
- Rice Pilaf: A classic accompaniment, rice pilaf enhances the meal with its subtle flavors and fluffy texture, perfect for soaking up any sauces.
- Grilled Vegetables: Serve a medley of grilled bell peppers, zucchini, and onions for a colorful and nutritious side.
- Fresh Salad: A refreshing cucumber and tomato salad with a simple lemon dressing complements the rich flavors of the kebabs.
- Pita Bread: Warm pita bread is great for wrapping around the kebabs for a handheld meal.
- Yogurt Sauce: A cool yogurt sauce with herbs is a delicious dip that balances the spices of the kebabs.
- Occasions: These kebabs are perfect for a casual dinner, picnic, or weekend barbecue, making them a versatile choice for any occasion.
FAQ
Conclusion
The magic of Chicken Adana lies in its vibrant flavors and the joy it brings to the table. It’s a dish that not only satisfies cravings but also creates lasting memories with loved ones. I encourage you to give this recipe a try; it’s bound to become a favorite in your household. Enjoy the process and the delicious kebabs that come from it!
Chicken Adana
Ingredients
Equipment
Method
- Begin by placing the chopped red bell pepper, flat-leaf parsley, tomato paste, and olive oil in a mini food processor. Blitz to a smooth paste. If you don’t have a food processor, grating the bells pepper can work as well.
- In a large mixing bowl, add the ground chicken and the prepared capsicum mixture. This combination will infuse the chicken with all the delicious flavors.
- Next, sprinkle in all the spices: paprika, salt, ground cumin, ground coriander, ground sumac, smoked paprika, red pepper flakes, and dried oregano. Each spice plays a crucial role in flavor development.
- Use your hands to thoroughly combine the chicken and spice mixture. It’s best to get in there and really mix it up, ensuring even distribution of the spices throughout the chicken.
- Now, wet your hands slightly to prevent sticking. Take a handful of the chicken mixture and roll it into a ball. Then, shape it into a sausage shape, about 5 to 6 inches long.
- Next, gently push a kebab stick through the center of the shaped chicken mixture. Use your hands to spread the mixture out evenly around the skewer. This helps it cook properly and ensures the kebab maintains its form.
- Preheat your grill or a heavy-based skillet over medium heat. Once hot, place the kebabs on the grill. They will need to cook for about 4 to 5 minutes on each side until they are golden brown and cooked through.
- As they cook, keep an eye on them to avoid burning. You want that perfect balance of char and tenderness.
- Once cooked, remove the kebabs from the grill and let them rest for a few moments. This allows the juices to redistribute, making them extra juicy.
- Finally, serve your delicious Chicken Adana kebabs with your favorite dips or sides. Enjoy!
Notes
- Storage: Store leftover kebabs in an airtight container in the refrigerator for up to three days. They can be enjoyed cold or reheated.
- Freezing: You can freeze the uncooked kebabs for later use. Just shape them and place them on a parchment-lined tray until frozen, then transfer to a freezer bag.
- Pairing: These kebabs pair excellently with sides like rice, grilled vegetables, or a fresh salad.
- Get Creative: Feel free to experiment with different spices or herbs to make the recipe your own.
- Serving Temperature: These kebabs taste best when they are served hot off the grill, but they can also be enjoyed cold in pita wraps.
