Homemade Chicken Adana Kebabs

Homemade Chicken Adana Kebabs put a fresh spin on classic grilled kebabs with a blend of juicy ground chicken and aromatic spices. Inspired by the famous Turkish Adana kebab, this recipe gives you savory, slightly spicy skewers that are perfect for summer cookouts or cozy family dinners.

This recipe always brings a wave of nostalgia for me because it reminds me of gatherings with friends in the backyard, laughter filling the air while kebabs sizzle on the grill. These are those reliable crowd-pleasers that I find myself coming back to again and again.

Ingredients

• Finely minced chicken with some fat: About fifteen percent fat content ensures juiciness and flavor
• Garlic paste: For aromatic depth and a slight punch
• Fresh green chili minced: For a gentle hint of heat (add or skip based on preference)
• Medium onion grated and squeezed dry: For moisture and subtle sweetness (look for firm ones with shiny skin)
• Red bell pepper or long red sweet pepper grated: Lends a gentle sweetness and color (pick firm and glossy peppers)
• Sweet paprika: Offers a warm, smoky undertone (try to use Hungarian or Turkish varieties)
• Red chili flakes: For a gentle kick or robust heat (depending on your taste)
• Fresh parsley finely chopped: Adds a burst of freshness (choose vibrant green bunches with no yellowing)
• Salt: Seasoning that brings the flavors together
• Oil for grilling: Use a neutral-flavored oil with a high smoke point like sunflower or canola

Step-by-Step Instructions

Prepare the Kebab Mixture:

Grate the onion and red bell pepper using the fine side of a box grater, then use your hands or a cheesecloth to squeeze out as much juice as you can. This step is key to avoiding soggy kebabs

In a large mixing bowl, combine the minced chicken, grated and squeezed onion and pepper, garlic paste, minced green chili, salt, sweet paprika, red chili flakes, and chopped parsley. Roll up your sleeves and knead with your hands for several minutes until the mixture feels cohesive and sticky like dough

Cover the bowl with cling wrap and refrigerate for at least one hour. This rest time helps the flavors meld and firms up the mixture for easier skewering

Assembling:

Divide the chicken mixture into even portions, depending on how many kebabs you want

Set a bowl of chilled water near your workstation (dipping your hands in cold water prevents the mixture from sticking)

Take a portion of the mixture with wet palms and firmly shape it around a metal skewer, making a long sausage shape that is slightly flattened. Press gently to ensure the meat sticks with no cracks

Grill the Kebabs:

Preheat your grill or a heavy skillet on medium-high heat. You want it hot before adding the kebabs

Brush the grill or skillet with a thin film of oil to prevent sticking

Lay the skewers on the grill. Cook for five to six minutes, turning every couple of minutes so all sides are browned and you get a few charred spots. The kebabs should be cooked through but still juicy (do not overcook)

Serve:

Slide the hot kebabs off the skewers and serve immediately with your favorite sides

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I absolutely adore the bit of red bell pepper in this recipe. Not only does it add subtle flavor and color but it is reminiscent of the first time my kids realized vegetables could taste amazing in kebabs. That discovery turned this meal into a family favorite and we now compete to see whose skewer has the brightest color.

Storage Tips

Leftover chicken adana kebabs keep well in the fridge for up to three days. Place in an airtight container lined with paper towel to absorb extra moisture. For longer term storage, wrap each cooked kebab individually and freeze. Reheat straight from frozen by covering and baking in the oven until hot.

Ingredient Substitutions

You can swap the minced chicken for turkey, lamb, or beef if you need a change. For a punchier kebab, add a pinch of ground cumin or sumac. If you do not have fresh parsley, fresh cilantro gives a different lovely aroma.

Serving Suggestions

Serve the kebabs with fluffy rice, lavash, or pita bread and crisp salad. A cool yogurt sauce or creamy hummus works wonders on the side. Pickled onions and lemon wedges boost flavor and make everything taste incredibly fresh.

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Let me tell you, I once forgot to squeeze the juices from the onions and peppers and the kebabs came out mushy and kept slipping off the skewers. Since then, I never skip this crucial step and it makes all the difference for kebabs with that authentic Adana texture.

Frequently Asked Questions

→ What is the best way to keep kebabs juicy?

Using chicken with around 15% fat ensures moisture, and kneading well helps prevent dryness on the grill.

→ Can I prepare the mixture ahead of time?

Yes, chilling the mixed chicken overnight deepens flavors and makes shaping kebabs easier.

→ Which skewers are recommended?

Metal skewers work best as they conduct heat evenly and help shape the kebabs.

→ How do I avoid the chicken sticking to my hands?

Keep a bowl of chilled water nearby and wet your hands before shaping each kebab for easy handling.

→ What can I serve alongside these kebabs?

These pair well with flatbread, fresh salads, or a side of grilled vegetables for a complete meal.