Turkish adana kebab is traditionally shaped onto wide iron skewers and grilled over charcoal. IDK about you, but I don’t got those at home. So this recipe takes the same base – ground chicken mixed with a blend of aromatics and spices – and adapts it into a sheet pan format.
Instead of shaping the mixture onto individual skewers, it’s pressed into an even layer, cut into strips, and baked in the oven. Super easy and convenient. So this method is great for cooking for a large group, or for your weekly meal prep!
I like to serve this with a bulgur pilaf, fresh cucumber & tomato salad, and cacik (Turkish yogurt sauce).
Sheet Pan Chicken Adana Kebab
This sheet pan method delivers the same flavor as traditional chicken adana kebabs, minus the skewers. Plus, there's no grilling required.
Ingredients
For the adana kebab:
For the cucumber & tomato salad:
For serving:
Instructions
Making the adana kebab:
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In a food processor, add the red bell pepper, onion, garlic, and green chili. Blend on high until smooth.
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Pour through a fine-mesh sieve or cheesecloth over a bowl, squeezing out most of the liquid. Discard the liquid.
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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.
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Cover the bowl and refrigerate for at least 1 hour, or ideally overnight.
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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.
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Using a bench scraper or back of a knife, divide the mixture into equal strips, about 1.5” wide. Make light indents horizontally.
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Bake at 425°F for 18-20 minutes, then optionally broil for another 2-3 minutes.
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Let rest for 5 minutes, then separate the kebabs.
Assembly:
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In a large mixing bowl, add the chopped cucumbers, cherry tomatoes, parsley, sumac, lemon juice, and salt and pepper. Toss to combine.
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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.
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 455kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 42g15%
- Dietary Fiber 8g32%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If storing for meal prep, keep the adana kebab and bulgur pilaf separate from the cucumber & tomato salad.
