Description

Enjoy the flavorful and juicy Grilled Chicken Adana Kebabs, a classic Turkish dish made with spiced ground chicken mixed with aromatic herbs and grilled to perfection. These kebabs are quick to prepare, perfect for a weeknight dinner or a weekend barbecue, and pair wonderfully with flatbread, rice, or fresh salad.

Ingredients

For the Kebabs:

1 ½ pounds ground chicken (preferably a mix of thigh and breast)
1 small onion, finely grated
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon red pepper paste (or extra tomato paste if unavailable)
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional)
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh parsley
Olive oil for brushing
Metal or soaked wooden skewers

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Instructions

Mix the Ingredients: In a large bowl, combine the ground chicken, grated onion, garlic, tomato paste, red pepper paste, cumin, paprika, coriander, cayenne pepper (if using), salt, black pepper, and chopped parsley. Mix thoroughly using your hands until the mixture becomes sticky and well combined.
Shape the Kebabs: Divide the mixture into 6 to 8 equal portions. Wet your hands and mold each portion onto a skewer, pressing the meat firmly so it sticks well. Shape into long, flat kebabs about 1 inch thick.
Preheat the Grill: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Grill the Kebabs: Place the kebabs on the grill and cook for about 4 to 5 minutes per side, turning once, until they are cooked through and slightly charred on the outside.
Serve: Remove the kebabs from the grill and serve hot with flatbread, rice, or a fresh salad for a complete and satisfying meal.

Notes

For the most authentic texture, chill the skewered kebabs for 30 minutes before grilling to help them hold their shape.
You can substitute red pepper paste with harissa or more tomato paste if red pepper paste is unavailable.
Serve with a side of yogurt sauce or chopped onion and sumac salad for a traditional touch.