Sheet Pan Adana-Style Chicken Kebab
This Sheet Pan Adana-Style Chicken Kebab is packed with warm spices, comes together with minimal hands-on effort, and gets served with a tangy sumac onion salad and creamy garlic spread for the ultimate weeknight meal.
Servings 4 Servings
Calories 381kcal
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.
Video
Nutrition
Calories: 381kcal | Carbohydrates: 12g | Protein: 42g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 1132mg | Potassium: 1615mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2415IU | Vitamin C: 58mg | Calcium: 59mg | Iron: 4mg
