Chicken Adana-Style Kebabs
Chicken Adana-Style Kebabs
Ingredients
For the Kebabs
- 2 pounds ground chicken
- 1 onion, chopped
- 3 cloves garlic
- 1/4 cup red bell pepper, sliced
- 1/2 cup fresh parsley, packed
- 2 tablespoons tomato paste
- 1 teaspoon chili flakes
- 1 tablespoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Yogurt Sauce
- 1 cup Greek yogurt
- 1/2 teaspoon garlic powder, or to taste
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon paprika, or to taste
- 1/4 teaspoon chili flakes, or to taste
- 1 teaspoon olive oil
For Serving
- 2 cups cooked rice
- 2 cups tomatoes, chopped
- 1 cup cucumber, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice, from 1/2 lemon
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425
- 2
In a food processor, combine the chopped onion, garlic cloves, sliced red bell pepper, and fresh parsley. Blend until the mixture is finely chopped and uniform, almost a paste.
⏱️ 5 min
- 3
In a large bowl, add the ground chicken. Pour the finely blended vegetable and herb mixture into the bowl. Add the tomato paste, chili flakes, smoked paprika, cumin, and turmeric. Season with salt and black pepper to taste, then drizzle with 1 tablespoon of olive oil.
⏱️ 5 min
- 4
Using your hands, thoroughly mix all the ingredients in the bowl until well combined and uniform. Transfer the chicken mixture onto the prepared sheet pan and spread it evenly across the pan.
⏱️ 5 min
- 5
Using a wooden spatula or similar tool, gently press and score the mixture to shape it into long, individual kebab strips on the sheet pan. This helps them cook evenly and makes serving easier.
⏱️ 5 min
- 6
Place the sheet pan in the preheated oven and bake for 18–20 minutes, or until the chicken is cooked through and lightly browned.
⏱️ 20 min•🌡️ 425
- 7
After baking, switch the oven to broil. Broil the kebabs for an additional 2–3 minutes to achieve a nice browning and slight crispness on the surface. Watch carefully to prevent burning.
⏱️ 3 min
- 8
While the kebabs are baking, prepare the yogurt sauce. In a small bowl, combine Greek yogurt, garlic powder, lemon juice, paprika, chili flakes, and a drizzle of olive oil. Mix well until smooth and creamy.
⏱️ 5 min
- 9
Prepare the tomato salad. In another bowl, combine chopped tomatoes, sliced cucumber, and chopped fresh parsley. Season with salt, a squeeze of lemon juice, and a drizzle of olive oil. Toss gently to combine.
⏱️ 5 min
- 10
Serve the cooked Chicken Adana-Style Kebabs hot, alongside a portion of cooked rice, the fresh tomato salad, and a generous dollop of the prepared yogurt sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Adana-Style Kebabs
For the Kebabs
- 2 pounds ground chicken
- 1 onion, chopped
- 3 cloves garlic
- 1/4 cup red bell pepper, sliced
- 1/2 cup fresh parsley, packed
- 2 tablespoons tomato paste
- 1 teaspoon chili flakes
- 1 tablespoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
For the Yogurt Sauce
- 1 cup Greek yogurt
- 1/2 teaspoon garlic powder, or to taste
- 1 tablespoon lemon juice, from 1/2 lemon
- 1/2 teaspoon paprika, or to taste
- 1/4 teaspoon chili flakes, or to taste
- 1 teaspoon olive oil
For Serving
- 2 cups cooked rice
- 2 cups tomatoes, chopped
- 1 cup cucumber, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice, from 1/2 lemon
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425 - 2
In a food processor, combine the chopped onion, garlic cloves, sliced red bell pepper, and fresh parsley. Blend until the mixture is finely chopped and uniform, almost a paste.
⏱️ 5 min - 3
In a large bowl, add the ground chicken. Pour the finely blended vegetable and herb mixture into the bowl. Add the tomato paste, chili flakes, smoked paprika, cumin, and turmeric. Season with salt and black pepper to taste, then drizzle with 1 tablespoon of olive oil.
⏱️ 5 min - 4
Using your hands, thoroughly mix all the ingredients in the bowl until well combined and uniform. Transfer the chicken mixture onto the prepared sheet pan and spread it evenly across the pan.
⏱️ 5 min - 5
Using a wooden spatula or similar tool, gently press and score the mixture to shape it into long, individual kebab strips on the sheet pan. This helps them cook evenly and makes serving easier.
⏱️ 5 min - 6
Place the sheet pan in the preheated oven and bake for 18–20 minutes, or until the chicken is cooked through and lightly browned.
⏱️ 20 min•🌡️ 425 - 7
After baking, switch the oven to broil. Broil the kebabs for an additional 2–3 minutes to achieve a nice browning and slight crispness on the surface. Watch carefully to prevent burning.
⏱️ 3 min - 8
While the kebabs are baking, prepare the yogurt sauce. In a small bowl, combine Greek yogurt, garlic powder, lemon juice, paprika, chili flakes, and a drizzle of olive oil. Mix well until smooth and creamy.
⏱️ 5 min - 9
Prepare the tomato salad. In another bowl, combine chopped tomatoes, sliced cucumber, and chopped fresh parsley. Season with salt, a squeeze of lemon juice, and a drizzle of olive oil. Toss gently to combine.
⏱️ 5 min - 10
Serve the cooked Chicken Adana-Style Kebabs hot, alongside a portion of cooked rice, the fresh tomato salad, and a generous dollop of the prepared yogurt sauce.
⏱️ 5 min