Chicken Adana, also known as a Turkish kabab, is a skewer of hand-minced meat. The meat is typically placed on a skewer and cooked over an open flame. Topped with Turkish spices and delicious flavor, this dish can be served with a variety of vegetables and starches. Add this amazing recipe to your list of dinner ideas for an irresistible flavor.
Love kabab recipes? Try this Chapli Kabab, a Pakistani-style delicious minced meat kabab.
About this Recipe:
Chicken Adana is traditionally made with lamb meat, but this recipe is enjoyed using chicken. The ingredients are versatile and easy to switch up as needed. The popular kabab in Turkey is made with lamb and is known as an Adana Kabab.
Why this Recipe Works
Delicious Kebab: This recipe creates a flavorful kebab for everyone to enjoy. The spices in the marinade will pack just the right punch and add delicious flavor to any meat you choose.
Great for Grilling Season: If you enjoy creating delicious barbecue choices for a backyard party or an evening meal, this recipe is perfect. The Turkish kebab grills nice and evenly on an outdoor grill or a grill pan!
Meat Mixture: When making your meat mixture, it should not be too soft, or it will fall off the skewer while cooking. If your mixture is too soft, add cornflour or 1-2 tablespoons of breadcrumbs to firm it up.
Sumac: This is a popular Middle Eastern spice that is made from vibrant red berries. The berries are known as Sumac berries. They have a tangy flavor, and they add a deep red color to the recipes they are added to. If you find it difficult to locate in the stores, you can opt for extra lemon juice and paprika to mimic the flavors of sumac. I use this spice in my Shish Tawook recipe, and it is delicious.
Butter: Chicken doesn't have a high-fat content, so adding a little bit of butter will make your kebabs juicier.
Chicken Mince: Pre-mince your chicken using a food processor or purchase it already minced. You can find minced meat at the local supermarket.
How to Make It
Follow these steps to make the Chicken Adana marinade and grill it later.
Make the Kebab Mixture
- Add all of your ingredients to the ground chicken in the mixing bowl.
- Using your hands, mix the ingredients well. Cover the bowl and place it in the refrigerator for at least 30 minutes. Sometimes I prep the meat the night before and leave it in the fridge. Either is fine!
Shape the Kabab
Use water: Begin by wetting your hands with a bit of cold water.
Prepare the skewers: Grab a small handful of the meat mixture and place it on your wooden skewers.
Spread the meat evenly: Use your fingers to spread the meat mixture onto the skewers as evenly as possible.
Heat your grill: Heat up your cast iron pan or grill, so it is on high heat.
Use oil: Set the skewers on the cast iron pan and cook each side for about 4 minutes. While they are cooking, brush them with oil from time to time to keep them from sticking.
Serve: Once the kababs are cooked through, slide them off the skewers and set them on a serving plate.
Helpful Tips / Success Tips
Marination time: The best way to marinate your chicken (or any meat) is to let it sit in the fridge overnight. This will help the meat absorb the spices and firm up a bit, so it's easier to place on the skewers.
Two Skewers for Each Kabab: I find it easier to place the meat mixture onto two wooden skewers instead of one. This way there are fewer chances of the kebab meat falling apart when grilling.
Wet your hands: Use water to wet your hands before shaping the kebabs. This will keep the meat from sticking to your hands, and you will be able to form the meat easier.
The chicken Adana kebab is traditionally made on flat metal skewers since the kababs are cooked on outdoor grills. My recipe calls for wooden skewers soaked in water beforehand to avoid burning the skewers. Either works fine, but if you use wooden skewers, soak them in water first.
If you can't find flat wooden skewers, use two round wooden skewers side by side to mimic the same effect.
Serve with Pita: Pita bread and other fresh bread pair nicely with the Chicken Adana kebabs. Add some bread, pita, or naan, and you have a simple meal in no time.
More Delicious Recipes
For more tasty chicken recipes, try these:
Chicken Adana (Turkish Kababs)
- Wooden skewers
- Grill pan
- 600 grams chicken mince
- 1 tablespoon ginger garlic paste
- 1 green chilli chopped
- 1/2 teaspoon red chilli flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1 small onion diced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 tablespoon sumac powder
- 1 teaspoon ground cumin and coriander
- 2 tablespoons cornstarch flour
- 2 tablespoon flour
- 2 tablespoons chopped coriander
- 1/2 lemon juice
- 2 tablespoons butter or ghee
Make Kabab Mixture
- Add all of the ingredients to the ground chicken in a mixing bowl.
- Using your hands, mix well until combined. Cover and place in the fridge for at least 30 minutes or up to overnight.
Shape the Kabab
- Wet your hands with a little bit of cold water.
- Taking a small handful of the meat mixture, place on to wooden skewers.
- Using your fingers to spread the meat mixture onto the skewers.
- Heat a cast iron pan or grill to high heat.
- Place the skewers onto the cast iron pan, and cook on each side for 4 minutes, while brushing on each side with oil from time to time.
- Once the kababs are cooked, slide them off the skewers onto a serving plate.