In Istanbul, chicken adana kebab is popular street food. It is made with minced chicken that is skewered and then grilled over hot coals. The chicken is then served with a garlic yoghurt sauce.
There is nothing like a good chicken Adana kebab recipe to bring a smile to your face. These skewers are easy to make and always taste great. If you’re looking for a delicious and easy meal, try this dish.
What is chicken adana kebab?
Chicken Adana kebab is a popular Turkish dish that is made from chicken cooked in spices and lemon juice marinade. The chicken is then skewered and grilled over hot coals. The kebabs are served with yogurt, chopped onions, and tomatoes.
I will teach you how to cook chicken Adana kabob in this recipe.
Chicken is hand-processed traditionally, but ground meat is a convenient alternative. Sumac is a hot dijon-flavored spice found in many Middle Eastern dishes.
Red chili powder adds heat to these kebabs, but you can omit it if you prefer the dish to be milder. Or use more to make it spicier. Parsley Use fresh parsley for a sweet, traditional taste.
Red chili peppers In Turkish cuisine, red chili peppers add heat to chicken kebabs, but you can omit them if that isn’t your preference.
Chicken adana kebab Ingredients
- 1 lb ground chicken meat
- 1 small onion, grated
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon red pepper flakes
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 cup parsley, chopped
- Skewers (metal or bamboo)
How To Make chicken adana kebab
In a large mixing bowl, combine the ground chicken, grated onion, minced garlic, tomato paste, red pepper flakes, paprika, cumin, salt, and chopped parsley. Mix everything together well, making sure all the ingredients are evenly distributed.
Soak the skewers in water for at least 30 minutes to prevent them from burning on the grill.
Take a handful of the chicken mixture and shape it around the skewer, forming a long sausage-like shape. Repeat until all the chicken mixture is used up.
Preheat your grill to medium-high heat.
Place the Chicken Adana Kebabs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the kebabs are slightly charred.
Serve the Chicken Adana Kebabs with grilled vegetables, such as bell peppers and onions, and a side of yoghurt sauce or hummus.
Tips for Making Perfect Chicken Adana Kebab
Use metal skewers if possible, as they are sturdier and less likely to break.
Make sure to soak the skewers in water for at least 30 minutes to prevent them from burning on the grill.
If you’re using bamboo skewers, make sure to wrap the exposed ends with aluminum foil to prevent them from burning.
Don’t overcook the Chicken Adana Kebabs, as they can dry out quickly. Keep an eye on them and remove them from the grill once they are cooked through.
If you want to add more flavor to your Chicken Adana Kebabs, try marinating the chicken mixture for a few hours before shaping it around the skewers.
How to Serve Chicken Adana Kebab
Grilled Vegetables: One of the most popular ways to serve Chicken Adana Kebab is with grilled vegetables such as bell peppers and onions. The smoky flavor of the vegetables complements the spices in the kebab and adds a nice texture to the dish.
With Pita Bread: Another great way to serve Chicken Adana Kebab is with warm pita bread. You can either wrap the kebab in the pita bread or use it to scoop up the meat and vegetables.
With Rice or Salad: If you want a lighter meal, you can serve the Chicken Adana Kebab with a side of rice or salad. Brown rice or quinoa would make great options, as they are healthy and flavorful.
With Yogurt Sauce or Hummus: To add even more flavor to the dish, you can serve it with a side of yogurt sauce or hummus. These dips are a classic pairing with Middle Eastern cuisine and complement the spices in the kebab perfectly.
Chicken Adana Kebab Variartions
Popular as it is with chicken, Chicken Adana Kebab can also be made with ground meat or lamb. Depending on the type of meat you’re using, you can tailor the seasonings to enhance their natural taste.
Ground chicken can be replaced with cooked lentils, chickpeas, or mushrooms if you’re vegetarian or just trying to cut back on your animal consumption. The kebabs can still be grilled to achieve that wonderful smoky flavor, and the remainder of the recipe remains unchanged.
More red pepper flakes or spicier paprika can be added to the dish if you prefer a more fiery flavor. The skewers would taste even better with some sort of hot sauce or salsa.
For a more vibrant and herbal taste, try chopping up some fresh herbs like mint, cilantro, or dill and adding them to the chicken mixture. This is a wonderful method to boost the meal’s nutritional value and overall appeal.
Before forming the chicken onto the skewers, you can give it a savory upgrade by mixing in some crumbled feta cheese or sliced cheddar cheese. Once the cheese melts, it will produce a delicious, gooey center for the kebab.
Recipe
Best Chicken Adana Kabob Recipe | Easy Cook
Ingredients
- 1 lb ground chicken meat
- 1 small onion grated
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon red pepper flakes
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 cup parsley chopped
- Skewers metal or bamboo
Instructions
- In a large mixing bowl, combine the ground chicken, grated onion, minced garlic, tomato paste, red pepper flakes, paprika, cumin, salt, and chopped parsley. Mix everything together well, making sure all the ingredients are evenly distributed.
- Soak the skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Take a handful of the chicken mixture and shape it around the skewer, forming a long sausage-like shape. Repeat until all the chicken mixture is used up.
- Preheat your grill to medium-high heat.
- Place the Chicken Adana Kebabs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the kebabs are slightly charred.
- Serve the Chicken Adana Kebabs with grilled vegetables, such as bell peppers and onions, and a side of yogurt sauce or hummus.
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.
