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Savor Our Authentic Chicken Adana Plate Today

Savor the authentic flavors of Turkey with this Chicken Adana Plate! Juicy, spiced chicken kebabs paired with sumac salad, grilled veggies, warm lavash, and aromatic rice—an easy, delicious taste of Mediterranean cuisine at home!
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Prep Time 30 minutes
Cook Time 18 minutes
Course Main Course
Servings 4 people
Calories 350 kcal

Ingredients
  

Meat Mixture:

  • 500 g boneless chicken thighs 15-20% fat content
  • 1 red bell pepper or Kapia pepper strained
  • 1 green chili finely chopped
  • 2 garlic cloves minced
  • 1 tsp red chili flakes
  • 1 tsp smoked paprika
  • 1 tsp salt

Optional Additions:

  • 2 tbsp yogurt for marination
  • 1 tbsp olive oil and vinegar sauce for brushing

Sumac Salad:

  • 1 red onion thinly sliced
  • 1 tsp sumac
  • 1/2 cup parsley chopped
  • 1 tbsp olive oil
  • Juice of 1 lemon

Bread Options:

  • Lavash pide, or bazlama bread
  • Optional Side Dishes:
  • Grilled vegetables zucchini, eggplant, bell peppers
  • Aromatic rice
  • Tzatziki or yogurt sauce

Instructions
 

Prepare the Meat Mixture:

  • Finely chop the chicken thighs or grind them coarsely using a single grind for a textured consistency.
  • Strain the bell pepper to remove excess liquid, ensuring the kebab holds its shape.
  • In a mixing bowl, combine the chicken, bell pepper, green chili, garlic, red chili flakes, paprika, and salt.
  • Knead the mixture gently or use a knife to mix until the fat threads become visible. Chill for 1 hour.

Shape the Kebabs:

  • Divide the chilled meat mixture into equal portions.
  • Wet or oil your hands to prevent sticking.
  • Shape each portion onto a flat metal skewer, forming smooth cylindrical kebabs. Add indentations using your thumb and forefinger.

Grill the Kebabs:

  • Charcoal Grill: Grill kebabs over hot coals for 11-15 minutes, turning frequently for even cooking.
  • Gas Grill: Preheat to 450°F and cook for 11-15 minutes.
  • Oven: Preheat to 450°F and bake for 15-18 minutes. Broil for 3-4 minutes for a charred finish.

Make the Sumac Salad:

  • Rub sliced onions with salt to soften.
  • Toss onions with parsley, sumac, olive oil, and lemon juice.

Assemble and Serve:

  • Place kebabs on warm lavash bread.
  • Serve with sumac salad, grilled vegetables, and aromatic rice.
  • Add a dollop of yogurt or tzatziki sauce for a creamy complement.
  • Garnish with fresh herbs like parsley or cilantro.

Notes

  • Meat Prep Tips: Avoid over-mixing to prevent a dense texture. Ensure the meat-to-fat ratio is about 80:20 for juiciness.
  • Marination: For deeper flavor, marinate the chicken mixture in yogurt and spices overnight.
  • Cooking Options: Charcoal grilling offers the most authentic smoky flavor, but a gas grill or oven works well.
  • Substitutions: Use ground lamb or a chicken-lamb blend for richer flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 18g
Keyword Chicken Adana Plate, Grilled Chicken Recipe, Mediterranean Flavors, Turkish Cuisine, Turkish Kebabs
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