published May 15, 2024 There are few meals I’ve enjoyed more than the street food I’ve encountered in the Middle East. There’s something so satisfying about a grab-and-go meal, and there’s nothing as grab-and-go as a kebab! Today, I’m sharing one of my favorite Turkish kebabs: chicken Adana. The moist and juicy chicken is minced along with peppers, herbs, and a few aromatic spices for a hint of citrus and smokiness. I first discovered this in Istanbul, and when traveling throughout Turkey found the street vendors selling them in Çanakkale to be outstanding! The longest part of this recipe is waiting for it to chill and firm up — an hour minimum. So make sure you have at least that long before you need to fire up the grill or serve dinner. They’re great with rice and pita, slathered with yogurt sauce! Soak the skewers in water for 30 minutes before grilling to prevent burning or use metal ones. This strategy is useful for this chicken Adana recipe and for kabobs of meat or vegetables.
Recommended Tools
Skewers – Use pre-soaked, wooden skewers or flat metal skewers to grill or broil this chicken Adana recipe. Note that you can also make these without skewers by simply shaping the meat into 8-inch logs to be enjoyed as a wrap or with rice.
Storing and Reheating
Chicken Adana can be refrigerated for up to 4 days. The best way to reheat is back under the broiler until warmed through. As the meat is thin on the kebab, it should reheat quickly.
Chicken Thighs – I like to use boneless cuts to make chopping easier. As the meat is minced, you can really use any cut. Red Bell Pepper – You can use any color of bell pepper. I prefer red for its juiciness and sweetness. Red Onion – Chop finely to keep the mixture smooth and solid on the skewer. Substitute with white or yellow onion or chives if needed. Garlic – Mince two cloves. Some recipes call for more, and some call for less. I say use as much as you want! Jalapeno – Not every chicken Adana recipe includes this chile, but I never skip it — it adds great texture, heat, and flavor! But you can omit it if you want a smoother or milder chicken Adana. Fresh Cilantro & Parsley – Feel free to replace with other herbs such as oregano, chervil, or arugula. Seasonings – The spiced chicken is seasoned with spicy red chili flakes, smoky sweet paprika, and a bit of salt and pepper. Sumac is another popular, lemony Turkish spice you can add to this chicken Adana recipe if desired — it’s found in other Middle Eastern dishes like kabobs and in za’atar seasoning.
If microwaving, add a bit of sauce or do so over rice to re-introduce moisture to the meat. Chicken dries out quickly. I probably don’t need to say it, but I will just in case — don’t reheat in the microwave if you used a metal skewer! Love this recipe? Share it with the world on Pinterest.
