Adana kebab has always held a special place in my heart, because it reminds me so much of the Middle Eastern food my dad introduced me to growing up. That smoky, spiced, slightly fatty kebab flavor is something I crave constantly, and after years of making it the traditional way on skewers, I finally landed on a sheet pan method that gives you all of that flavor with a fraction of the effort. This Sheet Pan Adana-Style Chicken Kebab is officially the newest, best version of my viral sheet pan kebabs, and once you try it, I don’t think you’ll go back to making kebab any other way.
Friends, if you’ve followed along for a while, you know sheet pan kebabs have been a staple in my house for a while now. But I wanted to push this version even further — more flavor, more spice, more of that Adana-style depth that makes you feel like you’re eating at your favorite Middle Eastern restaurant. The combination of turmeric, paprika, cumin, and Aleppo pepper gives this chicken mixture serious depth, and blending the bell pepper, onion, garlic, and parsley into the meat (instead of just chopping it) means every single bite is packed with flavor instead of having big chunks of vegetables here and there. It’s a small step that makes a really big difference.
What I love most about this recipe is how weeknight-friendly it is without sacrificing any of that restaurant-quality flavor. Ground chicken keeps things lighter and higher protein than the traditional beef or lamb blend, but it still holds onto all of that smoky, spiced flavor that makes Adana kebab so good in the first place. Scoring the meat before it goes in the oven is a little trick I picked up from watching how kebab is prepped at restaurants, and it makes portioning out each kebab piece so much easier once everything is baked and broiled. Pile it onto a warm pita with garlic spread (I really love Toom!) and a tangy sumac onion salad, and you have an entire meal that you’re going to fall in love with..
What You Need to Make This Sheet Pan Kebab
For the Chicken Kebab:
- Ground Chicken: Ground chicken keeps things lean and high protein while still soaking up all of the spices. I recommend using a chicken blend that isn’t too lean, since a little bit of fat helps keep the kebab moist as it bakes.
- Red Bell Pepper: One chopped red bell pepper gets blended right into the chicken mixture, adding natural sweetness and moisture without leaving big chunks of pepper throughout the kebab.
- Garlic: Adds a deep, savory flavor to the meat mixture. Blending it in with the rest of the vegetables ensures it’s evenly distributed throughout every bite.
- Onion: Adds moisture and flavor to the chicken mixture. Like the bell pepper, blending it keeps the texture smooth instead of chunky.
- Parsley: Brightens up the whole mixture and adds a fresh, herby note that balances out all of the warm spices.
- Tomato Paste: Adds richness and a subtle tang to the kebab, along with a beautiful reddish color once it’s baked.
- Turmeric: Brings warmth and earthiness, along with that gorgeous golden hue you want in a good kebab.
- Paprika: Paprika adds a smoky depth that’s essential to that classic kebab flavor.
- Cumin: Rounds out the spice blend with a warm, slightly nutty flavor that’s a staple in Middle Eastern cooking.
- Aleppo Pepper: Gives the kebab its signature gentle heat and fruity undertone. If you can’t find Aleppo pepper, one teaspoon of crushed red pepper flakes works as a substitute, though I’d encourage you to seek out Aleppo pepper if you can since the flavor is truly worth it.
- Kosher Salt: Brings everything together and makes sure the kebab is properly seasoned all the way through.
For the Sumac Onion Salad:
- Red Onion: Thinly sliced red onion forms the base of this bright, tangy salad and pairs nicely with the rich kebab.
- Baby Tomatoes: Baby tomatoes add juiciness and a pop of color to the salad.
- Sumac: Gives the salad its signature tangy, lemony flavor that’s a staple in Middle Eastern cooking. This is one ingredient I wouldn’t swap out, since it’s really what makes this salad what it is.
- Red Wine Vinegar: Adds acidity and helps soften the onion slightly while it sits.
- Kosher Salt: Rounds out the flavor of the salad.
Served With:
- Low Carb Pita Wrap: I used a low carb pita wrap from Cut Da Carb to keep things lighter, but any pita or flatbread you love will work well here.
- Garlic Spread: A garlic spread (I used Toom) adds the perfect creamy, garlicky finish to each wrap.
How to Make This Sheet Pan Kebab
To make these sheet pan adana-style chicken kebabs, start by preheating your oven to 375°F. Add the chopped bell pepper, onion, garlic, and parsley to a small food processor and blend until the mixture is fairly liquidy. Transfer the mixture to a bowl lined with a paper towel and press out as much excess moisture as you can — this step matters more than it seems, since too much liquid will keep your kebab from holding together properly on the pan.
In a large bowl, combine the ground chicken with the vegetable mixture, tomato paste, turmeric, paprika, cumin, Aleppo pepper (or crushed red pepper flakes), and kosher salt. Mix everything together until it’s fully incorporated, then transfer the meat mixture to a greased quarter sheet pan and spread it into an even, flat layer.
Using a knife, score the meat both horizontally and vertically, just like you’d see done at a restaurant. This step makes it so much easier to cut clean kebab pieces once everything is finished baking. Transfer the pan to the oven and bake for 20 minutes, then switch the oven to broil and broil for an additional 4 to 5 minutes, until the top is golden and slightly crisp. Remove the pan from the oven and cut along the lines you scored earlier.
While the kebab bakes, make the sumac onion salad. Slice the red onion and quarter the baby tomatoes, then add both to a bowl along with the sumac, red wine vinegar, and kosher salt. Toss to combine and set aside to let the flavors meld while the kebab finishes cooking.
To assemble, spread a generous layer of garlic spread onto each pita wrap, add three slices of the kebab, and top with a scoop of the sumac onion salad. Fold and enjoy immediately while everything is warm.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Ingredients
- 2 Pounds Ground Chicken
- 1 Red Bell Pepper, chopped
- 4 Cloves Garlic
- 1 Small Onion, chopped
- ¼ Cup Parsley
- 3 Tablespoons Tomato Paste
- 2 Teaspoons Turmeric
- 2 Teaspoons Paprika
- 2 Teaspoons Cumin
- 2 Teaspoons Aleppo Pepper, or 1 tsp crushed red pepper flakes
- 1 Teaspoon Kosher Salt
For the Sumac Onion Salad
- ½ Red Onion, thinly sliced
- 1 Cup Baby Tomatoes, quarterd
- 1 Tablespoon Sumac
- 1 Tablespoon Red Wine Vinegar
- ½ Teaspoon Kosher Salt
For Serving:
- Low Carb Pita Wrap, I used Cut Da Carb
- Garlic Spread, I used Toom
Instructions
- To make these kebabs, start by preheating your oven to 375°F.
- Add the chopped bell pepper, onion, garlic, and parsley to a small food processor and blend until the mixture is fairly liquidy.
- Transfer the mixture to a bowl lined with a paper towel and press out as much excess moisture as you can — this step matters, since too much liquid will keep your kebab from holding together properly on the pan.
- In a large bowl, combine the ground chicken with the vegetable mixture, tomato paste, turmeric, paprika, cumin, Aleppo pepper (or crushed red pepper flakes), and kosher salt.
- Mix everything together until it's fully incorporated, then transfer the meat mixture to a greased quarter sheet pan and spread it into an even, flat layer.
- Using a knife, score the meat both horizontally and vertically, just like you'd see done at a restaurant. This step makes it so much easier to cut clean kebab pieces once everything is finished baking.
- Transfer the pan to the oven and bake for 20 minutes, then switch the oven to broil and broil for an additional 4 to 5 minutes, until the top is golden and slightly crisp. Remove the pan from the oven and cut along the lines you scored earlier.
- While the kebab bakes, make the sumac onion salad. Slice the red onion and quarter the baby tomatoes, then add both to a bowl along with the sumac, red wine vinegar, and kosher salt. Toss to combine and set aside to let the flavors meld while the kebab finishes cooking.
- To assemble, spread a generous layer of garlic spread onto each pita wrap, add three slices of the kebab, and top with a scoop of the sumac onion salad. Fold and enjoy immediately while everything is warm.
Rate & review
SELECT A RATING and tell me what you think!