This homemade chicken Adana kebab recipe features juicy, seasoned ground chicken kebabs, shaped by hand and grilled to perfection over an open flame.
What Are Adana Kebabs?
Adana kebabs are one of Turkey’s most iconic dishes, named after the southern city of Adana where they originated. Today, people enjoy them in Turkish restaurants and homes around the world.
Traditionally made with ground lamb or a mix of lamb and beef formed onto wide metal skewers, this ground chicken version keeps with the spirit of classic Adana kebabs and tastes just as delicious!
Check out this beef kebab recipe if you prefer a more traditional Adana kebab tarifi!
Key Ingredients
These hand-formed chicken Adana kebabs are just as delicious with ground chicken, absorbing the spices and cooking up juicy and tender on a smoking-hot grill. Chicken variations have become more common since they are easy to make and lighter, especially for those who don’t cook with lamb often. Here’s what you need to get started.
- Chicken: Use one pound of ground chicken to form the kebabs. Opt for dark ground chicken made from chicken thigh meat. The extra fat keeps the kebabs tender and prevents them from drying out.
- Spices: Season the chicken with kosher salt, ground cumin, Urfa pepper flakes (or Aleppo pepper), and tangy ground sumac.
- Olive Oil: Brush olive oil over the shaped kebabs to prevent the chicken mixture from sticking and to help the kebabs stay moist as they cook.
Additions and Substitutions
- Swap your protein. Replace the ground chicken with lamb meat for a classic Adana kebab, or use ground beef or turkey.
- Spice up the kabobs. Can’t find Urfa pepper flakes? Mix one teaspoon of red pepper flakes with two teaspoons of sweet paprika or Aleppo pepper. Some Adana kebab recipes also include a spoonful of tomato paste or a flavorful red pepper paste, known as biber salçası.
- Experiment with mix-ins. Finely chopped onions, green and red bell pepper, or fresh herbs like parsley add freshness and texture to the kabob mixture.
Equipment
This easy chicken Adana kebab recipe comes together with just a few basic kitchen tools. You’ll need a mixing bowl, wide metal skewers, and a rimmed baking sheet. If you’re baking the kebabs instead of grilling, you can use wooden skewers. Just be sure to soak them in water for at least 30 minutes to prevent them from burning.
You can knead the kebab mixture by hand, or use a stand mixer fitted with a paddle attachment. It’s a complete game-changer! Simply add the ground chicken to the mixer bowl with a splash of water, then mix on medium speed until the meat becomes sticky and starts to cling to the sides of the bowl. While a stand mixer isn’t required, it gives the kebabs a perfect, sticky texture that helps secure the meat to the skewers.
Traditionally, Adana kebabs are shaped onto flat skewers and cooked over a gas or charcoal grill, where they develop a beautifully charred exterior while staying juicy inside.
How to Make Chicken Adana Kebab
The full recipe with measurements is in the recipe card below.
Step 1: In a small bowl, mix sumac, pepper flakes, salt, and cumin. Reserve one tablespoon of the blend for later.
Step 2: Combine chicken with the remaining spices in a large mixing bowl using your hands (or a stand mixer with the paddle attachment to reduce the prep work) to combine. Cover and refrigerate for 30 minutes.
Step 3: Remove the meat mixture from the fridge. Dip your hand in ice water, then mold two palm-sized portions of ground chicken tightly around a wide metal skewer with wet hands. Coat with olive oil and place them on a rimmed baking sheet and repeat with the remaining mixture.
Step 5: Flip, sprinkle with some of the reserved spices, and cook another 4-6 minutes.
Step 6: Carefully slide the kebabs off the skewers and set them aside to rest for 5-10 minutes before serving.
How do you know when the chicken is done?
The chicken is done cooking when the internal temperature reaches 165°F (74°C). Check the temperature by inserting a food thermometer into one of the chicken skewers.
How to Bake Chicken Adana Kebabs
Grilling is the most traditional way to cook Adana kebabs, giving them a signature smoky flavor and lightly charred exterior. That said, they’re just as easy to make in the oven when grilling isn’t an option. Baking the kebabs is a great year-round alternative and still delivers juicy, flavorful results.
Preheat the oven to 425°F (218°C). Arrange the skewers on a rimmed baking sheet fitted with a wire rack, leaving room between them. Roast the kebabs for 12–15 minutes, then finish with a broil to give them a light char.
Expert Tips
- Knead the ground meat. Knead the ground meat using clean hands or a stand mixer with a paddle attachment. In The Food Lab, J. Kenji López-Alt explains that kneading helps break down muscle proteins, allowing the meat to bind together and cling to the skewers more effectively.
- Use cold water. Leave a bowl of cold water next to the kebab mixture. Dip your hand into the water before forming the kabobs to keep the mixture cool and prevent the meat from sticking to your hand.
- Form the kebabs. Press the meat firmly onto flat metal skewers, using the same amount of meat for each one so the kebabs cook evenly.
- Transport the kebabs. Arrange the formed kebabs on a baking sheet for easy transport to the grill, or slide the tray straight into the oven if you’re baking them.
- Prepare the grill. Preheat the grill so it’s nice and hot before adding the kebabs. Chicken can dry out quickly, so high heat and a shorter cooking time are the key to the best kebabs.
- Rest the meat. Once cooked, set the skewers aside to rest for 5–10 minutes so the juices can redistribute.
If you enjoy chicken Adana kebabs, try more kabob recipes!
How to Serve Chicken Adana Kebabs
After cooking the chicken Adana kebabs on a hot grill, serve them piping-hot with classic sides like charred peppers and tomatoes, tangy sumac onions, cacık, and warm lavash or pita bread.
The Turkish-style kebabs also pair perfectly with sumac cucumbers, coban salatasi, and rice pilaf or lemony couscous. And you can drizzle them with toum, garlic yogurt sauce, or tahini yogurt sauce.
How to Meal Prep the Kebabs
Chicken Adana kebabs are ideal for feeding a crowd and just as perfect for weekly meal prep. Roll the juicy chicken kebabs into warm lavash or a spinach protein wrap with sumac onions for a quick, grab-and-go meal.
Or serve the chicken kabobs in meal prep containers with roasted vegetables or a crisp Mediterranean salad, your choice of carb—fluffy rice, couscous, or crispy roasted potatoes—and your favorite sauce on the side. Haydari, tahini yogurt sauce, shatta sauce, skhug, tzatziki, or toum are great for adding some extra flavor.
What To Do With Leftovers
- Refrigerate: Store the leftover kebabs in an airtight container for 3-4 days.
- Freeze: Let the kabobs cool and transfer them to a freezer-safe container or bag. Freeze the chicken Adana kebabs for 2-3 months.
- Thaw: Defrost the meat in the refrigerator overnight.
- Reheat: Warm the leftovers in the microwave or on a skillet over medium heat.
Frequently Asked Questions
Can I make the chicken kebabs in advance?
If you need to make the meal ready for an event or meal prep, you can prepare the chicken kebab mixture. Cover the bowl and refrigerate for up to 24 hours until you’re ready to grill.
More Mediterranean Recipes:
Chicken Adana Kebab
- Small Bowl
- 2 tablespoons ground sumac
- 2 tablespoons Urfa pepper flakes, or pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 pound ground chicken
- olive oil, to coat
- In a small bowl, mix sumac, pepper flakes, salt, and cumin. Reserve one tablespoon of the blend for later.
- Combine chicken with the remaining spices in a large mixing bowl using your hands (or a stand mixer with the paddle attachment to reduce the prep work) to combine. Cover and refrigerate for 30 minutes.
- Remove the meat mixture from the fridge. Dip your hand in ice water, then mold two palm-sized portions of ground chicken tightly around a wide metal skewer with wet hands. Coat with olive oil and place them on a rimmed baking sheet and repeat with the remaining mixture.
- Flip, sprinkle with some of the reserved spices, and cook another 4-6 minutes.Tip: The chicken is done cooking when the internal temperature reaches 165°F (74°C). Check the temperature by inserting a food thermometer into one of the chicken skewers.
- Carefully slide the kebabs off the skewers and set them aside to rest for 5-10 minutes before serving.
- Preheat the oven to 450℉ (232℃). Line a rimmed baking sheet with parchment paper and set the skewers on it. Bake the kebabs for 20–25 minutes, rotating every 10 minutes for even cooking.
- Knead the ground meat. Knead the ground meat using clean hands or a stand mixer with a paddle attachment. In The Food Lab, J. Kenji López-Alt explains that kneading helps break down muscle proteins, allowing the meat to bind together and cling to the skewers more effectively.
- Use cold water. Leave a bowl of cold water next to the kebab mixture. Dip your hand into the water before forming the kabobs to keep the mixture cool and prevent the meat from sticking to your hand.
- Form the kebabs. Press the meat firmly onto flat metal skewers, using the same amount of meat for each one so the kebabs cook evenly.
- Transport the kebabs. Arrange the formed kebabs on a baking sheet for easy transport to the grill, or slide the tray straight into the oven if you’re baking them.
- Prepare the grill. Preheat the grill so it’s nice and hot before adding the kebabs. Chicken can dry out quickly, so high heat and a shorter cooking time are the key to the best kebabs.
- Rest the meat. Once cooked, set the skewers aside to rest for 5–10 minutes so the juices can redistribute.