Sheet Pan Chicken Adana Kebab

Making the adana kebab:

1. In a food processor, add the red bell pepper, onion, garlic, and green chili. Blend on high until smooth.
2. Pour through a fine-mesh sieve or cheesecloth over a bowl, squeezing out most of the liquid. Discard the liquid.
3. In a large mixing bowl, add the ground chicken, blended vegetable pulp, olive oil, tomato paste, sumac, Aleppo chili flakes, paprika, cumin, turmeric, and salt and pepper. Use your hands to combine everything together until the seasoning is evenly distributed. This will take about 5 minutes.
4. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight.
5. Add the meat mixture to a sheet pan or baking dish lined with aluminum foil and lightly greased with olive oil. Spread and press down into a flat, even layer.
6. Using a bench scraper or back of a knife, divide the mixture into equal strips, about 1.5” wide. Make light indents horizontally.
7. Bake at 425°F for 18-20 minutes, then optionally broil for another 2-3 minutes.
8. Let rest for 5 minutes, then separate the kebabs.

Assembly:

1. In a large mixing bowl, add the chopped cucumbers, cherry tomatoes, parsley, sumac, lemon juice, and salt and pepper. Toss to combine.

2. Scoop the bulgur pilaf and salad onto your serving plate, then layer the adana kebabs on top. Drizzle on the cacik (yogurt sauce), and garnish with fresh parsley.