Chicken Adana is a spicy, flavorful, and smoky Turkish kebab that originates from Adana, a city in southern Turkey known for its rich culinary heritage. Traditionally made with hand-chopped chicken mixed with spices and red pepper paste, this kebab is shaped onto skewers and grilled over charcoal, creating a beautifully charred exterior while remaining juicy inside.

While the original Adana Kebab is made from lamb, Chicken Adana is a lighter, healthier variation that retains all the bold flavors of the traditional dish. Served with fluffy pita, grilled vegetables, sumac onions, and a side of yogurt, Chicken Adana is a must-try dish for lovers of grilled meats and Mediterranean flavors.

In this guide, we will explore:

• The history and significance of Adana Kebab
• Key ingredients that define its bold taste
• Step-by-step recipe to make Chicken Adana at home
• Best side dishes and sauces for serving
• Tips for achieving the perfect smoky and juicy kebabs

The History and Significance of Adana Kebab

Origins in Adana, Turkey 🇹🇷

• Adana is one of Turkey’s most famous food cities, located in the southern region near the Mediterranean.
• The original Adana Kebab, traditionally made with lamb, has protected status, meaning only kebabs made in Adana can officially be called “Adana Kebab.”

Chicken Adana: A Modern Variation

• For those who prefer a lighter alternative to lamb, Chicken Adana was developed using the same spices, grilling technique, and flavors.
• It retains the smoky, spicy essence of traditional Adana kebabs while being healthier and leaner.

📌 Fun Fact: Authentic Adana Kebab must be hand-chopped using a special knife (Zırh) instead of a meat grinder to achieve the best texture!

Key Ingredients That Define Chicken Adana Kebab

🍗 The Chicken Mixture:

• Ground Chicken Thighs – More tender and juicy than chicken breast.
• Red Pepper Paste (Biber Salçası) – Adds smoky spice and vibrant color.
• Garlic & Onion – Enhances depth and flavor.
• Paprika & Aleppo Pepper – Signature Turkish spices for warmth and a slight kick.
• Cumin & Sumac – Provides an earthy and citrusy contrast.
• Breadcrumbs or Yogurt – Helps keep the mixture moist.

📌 Pro Tip: Some variations add a little olive oil or melted butter to keep the kebabs extra juicy.

Step-by-Step Recipe: Authentic Chicken Adana Kebab

🛒 Ingredients (Serves 4-5)

For the Chicken Mixture:

• 500g (1 lb) ground chicken thighs
• 2 tbsp Turkish red pepper paste (biber salçası) or tomato paste
• 1 small onion (grated and squeezed dry)
• 2 cloves garlic (minced)
• 1 tsp paprika
• 1 tsp Aleppo pepper (or red chili flakes)
• ½ tsp cumin
• ½ tsp sumac
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp breadcrumbs or 1 tbsp thick yogurt
• 1 tbsp olive oil (optional, for extra moisture)

For Serving:

• Turkish flatbread (pide or lavash)
• Grilled tomatoes and peppers
• Sumac onions (thinly sliced onions mixed with sumac and parsley)
• Yogurt sauce or garlic yogurt dip
• Lemon wedges

Step 1: Prepare the Chicken Mixture

• In a large bowl, combine ground chicken, red pepper paste, onion, garlic, and all the spices.
• Mix thoroughly until the ingredients are well incorporated.
• Add breadcrumbs or yogurt to help bind the mixture.
• Cover and chill in the fridge for 30 minutes to enhance flavors and firm up the mixture.

📌 Pro Tip: If using chicken breast, add a tablespoon of melted butter or olive oil to keep the kebabs juicy.

Step 2: Shape the Kebabs

• Divide the mixture into 4-5 equal portions.
• Lightly oil your hands, then shape each portion onto metal or wooden skewers, pressing gently to form a long, slightly flattened kebab shape.

📌 Traditional Method: Authentic Adana kebabs are shaped directly onto flat metal skewers, creating ridges that enhance charring.

Step 3: Grill the Kebabs

Charcoal Grill Method (Best for Authentic Flavor)

• Preheat a charcoal grill to medium-high heat.
• Grill skewers for 4-5 minutes per side, turning occasionally, until charred and fully cooked.

Oven Method (Easy Alternative)

• Preheat the oven to 220°C (430°F).
• Place skewers on a baking sheet lined with foil.
• Bake for 15 minutes, then broil for 2 minutes to get a slight char.

Stovetop Grill Pan (Quick Option)

• Heat a grill pan over medium-high heat.
• Brush with oil, then cook skewers for 3-4 minutes per side until golden brown.

📌 Pro Tip: Basting with butter or olive oil while grilling keeps the kebabs moist and adds richness.

Step 4: Serve & Enjoy!

• Place the kebabs on Turkish flatbread (pide or lavash).
• Serve with grilled tomatoes, charred peppers, sumac onions, and yogurt sauce.
• Garnish with fresh parsley and a squeeze of lemon.

📌 Final Touch: Roll the kebab inside the flatbread for a Turkish wrap-style serving!

Best Side Dishes & Accompaniments for Chicken Adana

• Sumac Onions – A tangy, spiced onion salad.
• Shepherd’s Salad (Coban Salatasi) – A fresh tomato-cucumber salad.
• Turkish Rice Pilaf (Pilav) – A fluffy side dish to balance the spices.
• Ezme (Spicy Tomato Dip) – A bold, tangy dipping sauce.
• Ayran (Turkish Yogurt Drink) – A refreshing, cooling beverage.

📌 Pairing Tip: Chicken Adana is best enjoyed with a cold Ayran or a glass of Turkish tea! 🍵

Tips for Making the Perfect Chicken Adana Kebab

• Use chicken thighs instead of breast – Thighs have more fat, making them juicier.
• Chill the mixture before grilling – Helps the kebabs hold their shape.
• Oil your hands when shaping – Prevents sticking and creates smooth kebabs.
• Grill over charcoal for the best flavor – The smokiness enhances the taste.
• Baste with butter or olive oil – Keeps the kebabs moist while cooking.

Conclusion: The Ultimate Turkish Grilled Experience

Chicken Adana is a fiery, smoky, and succulent kebab that brings the bold flavors of Turkish street food right to your plate. Whether grilled over charcoal, baked in the oven, or cooked on a stovetop, this dish is bursting with spice, juiciness, and authentic Middle Eastern taste.

💬 Have you tried making Chicken Adana at home? What’s your favorite way to enjoy it? Share your thoughts below! 🍢🔥🇹🇷