If you’re craving a vibrant, flavorful dish that bursts with Middle Eastern charm, look no further than this Grilled Chicken Adana Kebabs Recipe. Juicy ground chicken infused with aromatic spices, fresh herbs, and a hint of smoky char from the grill come together to create a meal that’s both comforting and exciting. Whether you’re cooking for a weekend barbecue or a special weeknight supper, these kebabs offer an unbeatable combination of tenderness, spice, and grilled goodness that will quickly become a favorite in your recipe collection.

Grilled Chicken Adana Kebabs Recipe - Recipe Image

Ingredients You’ll Need

Getting your hands on the right ingredients is the first big step toward making an unforgettable batch of kebabs. Each item is carefully chosen to contribute layers of flavor, texture, and a beautiful color palette that makes every bite delightful.

1 ½ pounds ground chicken (preferably a mix of thigh and breast): The juicy foundation for our kebabs, combining lean and slightly fatty meat ensures moistness and flavor.
1 small onion finely grated: Adds moisture and subtle sweetness, helping the mixture bind perfectly.
3 cloves garlic minced: Offers aromatic pungency that enhances the savory depth.
2 tablespoons tomato paste: Brings rich umami and a touch of tangy sweetness.
1 tablespoon red pepper paste (or extra tomato paste): Delivers a smoky heat that’s characteristic of authentic Adana kebabs.
1 teaspoon ground cumin: Provides an earthy warmth that ties all the flavors together.
1 teaspoon paprika: Adds vibrant color and mild pepperiness.
½ teaspoon ground coriander: Offers a fresh, citrusy note to brighten the profile.
¼ teaspoon cayenne pepper (optional): For those who love a bit of extra kick and fire.
1 teaspoon salt: Essential for seasoning, enhancing all other flavors.
½ teaspoon black pepper: Adds subtle sharpness and layers of spice.
¼ cup chopped fresh parsley: Freshness and a pop of green, rounding out the kebab’s taste.
Metal or soaked wooden skewers: To hold your kebabs during grilling with ease and reliability.
Olive oil for brushing: Helps prevent sticking and adds a slight fruity richness.

How to Make Grilled Chicken Adana Kebabs Recipe

Step 1: Prepare the Mixture

Begin by placing your ground chicken in a large bowl. Add the grated onion, minced garlic, tomato paste, and red pepper paste to the bowl. Sprinkle in the cumin, paprika, coriander, cayenne pepper if you want it spicy, salt, black pepper, and finally toss in the chopped fresh parsley. Then, roll up your sleeves and mix everything with your hands. This hands-on mixing is crucial as it allows the ingredients to blend into a sticky, harmonious mixture that will hold together beautifully on the skewers.

Step 2: Shape the Kebabs

Once your mixture is nicely combined, divide it evenly into about six to eight portions depending on your preferred kebab size. Wet your hands to prevent sticking, then take each portion and firmly press it around your skewers. Aim for long, flat shapes roughly an inch thick. This traditional form not only helps them cook evenly but also gives that signature look of Adana kebabs.

Step 3: Chill for Stability

This step is a secret weapon for perfect grilling. Place the skewered kebabs in the refrigerator for about 30 minutes. This chilling stage helps the kebabs set up and hold their shape so they won’t fall apart on the grill, giving you a stress-free cookout experience.

Step 4: Heat and Oil the Grill

Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent the kebabs from sticking. A clean, hot, and well-oiled grill surface is key for those gorgeous grill marks and a slightly charred exterior that contrasts so well with the juicy interior.

Step 5: Grill the Kebabs

Place your kebabs on the grill and let them cook undisturbed for 4 to 5 minutes per side. This slow grilling ensures even cooking through the center while developing that irresistible smoky char. Flip only once during cooking to maintain their shape and juiciness. When done, the kebabs should be cooked through but still moist and tender.

How to Serve Grilled Chicken Adana Kebabs Recipe

Garnishes

To elevate your kebab experience, garnish with fresh parsley or a sprinkle of sumac. Adding a dollop of creamy, cooling yogurt sauce with lemon and garlic balances the spices beautifully. Thinly sliced onions tossed with sumac and fresh lemon juice add a tangy crunch that pairs perfectly with the savory grilled meat.

Side Dishes

Traditionally, these kebabs shine alongside warm flatbreads or fluffy rice pilaf. A fresh salad of cucumbers, tomatoes, and herbs seasoned simply with olive oil and lemon juice provides a crisp contrast. Roasted vegetables or grilled peppers also complement the smoky flavors of the kebabs wonderfully.

Creative Ways to Present

For a fun twist, serve your Grilled Chicken Adana Kebabs Recipe wrapped in pita pockets or flatbread sandwiches with pickled vegetables and tahini drizzle. You can also thread the kebabs with slices of onion and bell pepper before grilling for extra flavor and colorful presentation that excites the eyes as much as the palate.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover kebabs in an airtight container and store in the refrigerator. They should stay fresh for up to two days. This makes for a convenient protein-packed lunch or dinner option when you’re short on time.

Freezing

If you want to keep the deliciousness longer, you can freeze the cooked kebabs. Wrap each individually in plastic wrap or foil, then place them all in a freezer-safe bag or container. They will keep well for up to three months, making meal prep a breeze.

Reheating

To reheat, gently warm the kebabs in a low oven or on the grill to maintain their juicy texture and avoid drying out. You can also microwave them, but be sure to cover loosely to keep moisture trapped. Avoid overheating to preserve their flavor and tenderness.

FAQs

Can I use ground turkey instead of chicken for this recipe?

Absolutely! Ground turkey can be a great alternative if you want a leaner option. Just make sure to add a bit of fat or moisture since turkey can dry out faster than chicken.

What can I substitute for red pepper paste if I can’t find it?

If you can’t get red pepper paste, harissa is a fantastic spicy substitute. Otherwise, adding a bit more tomato paste with a pinch of cayenne pepper can mimic the flavor closely.

Do I have to grill the kebabs, or can I cook them indoors?

While grilling provides that signature smoky flavor, you can cook the kebabs under a broiler or in a grill pan on your stovetop if weather or equipment doesn’t permit grilling.

How do I prevent the kebabs from falling apart on the skewers?

Chilling the skewered kebabs for at least 30 minutes before cooking firms up the mixture and helps keep them intact while grilling. Also, ensure you press the meat firmly around the skewers when shaping.

Is this recipe gluten-free?

Yes! This Grilled Chicken Adana Kebabs Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities as long as you avoid serving with gluten-containing sides.

Final Thoughts

There’s something truly special about the satisfying flavors and textures of grilled meat, and this Grilled Chicken Adana Kebabs Recipe nails it. It’s a wonderful dish to impress friends or elevate everyday dinners with minimal fuss and maximum flavor. Give it a try, and you’ll understand why it holds a beloved place in Turkish cuisine and in the hearts of those who savor good food.