Homemade Chicken Adana Kebabs (Print Version)
Juicy grilled chicken kebabs blended with aromatic spices, peppers, and fresh parsley, perfect for sharing.
# Ingredients:
→ Adana Kebab Mixture
01 -
500 g finely minced chicken meat with approximately 15% fat content
02 -
1 teaspoon garlic paste
03 -
0.5 teaspoon fresh green chili, finely minced
04 -
1 medium onion, peeled and grated
05 -
1 medium red bell pepper, grated
06 -
1 teaspoon sweet paprika
07 -
1 teaspoon red chili flakes
08 -
0.5 cup fresh parsley, finely chopped
09 -
1 teaspoon salt, or to taste
→ For Grilling
10 -
Oil, for brushing the grill or skillet
# Instructions:
01 -
Grate the onion and red bell pepper, then squeeze out excess juices using your hands or a fine sieve.
02 -
In a large mixing bowl, thoroughly combine minced chicken, grated onion, red bell pepper, garlic paste, minced green chili, salt, sweet paprika, red chili flakes, and chopped parsley.
03 -
Knead the mixture by hand for several minutes until all ingredients are fully integrated and the mixture is cohesive. Cover and refrigerate for at least 60 minutes, or overnight for optimal flavor development.
04 -
Divide the chilled mixture into equal portions. With a bowl of chilled water to moisten your palms, form each portion around a metal skewer, shaping into long, slightly flattened cylinders.
05 -
Preheat grill or skillet to medium-high. Lightly brush with oil, then arrange the skewers over heat. Cook for 5–6 minutes, turning occasionally, until golden brown with some charred spots and fully cooked through.
06 -
Remove from grill and serve the kebabs hot or warm with your preferred accompaniments.
# Notes:
01 -
Using chilled water while shaping prevents the mixture from sticking to your hands and ensures smooth kebabs.