If you’re craving something bold, juicy, and packed full of vibrant flavors, this Grilled Chicken Adana Kebabs Recipe is an absolute winner. Hailing from the heart of Turkish cuisine, these kebabs bring a delightful mix of aromatic spices, tender chicken, and just the right amount of heat to your plate. Perfectly charred on the outside while juicy and flavorful inside, this recipe is a fantastic way to bring restaurant-quality kebabs right to your home grill. Whether it’s a weekend BBQ or a fun weeknight dinner, these kebabs will steal the show and win over everyone’s taste buds.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and carefully balanced ingredients. Each item plays a vital role, from the moistness imparted by olive oil to the smoky warmth of paprika, creating a harmonious and unforgettable bite.
- 1 lb ground chicken (preferably a mix of thigh and breast): Provides juicy and tender meat with the perfect texture for kebabs.
- 2 tablespoons olive oil: Adds moisture and richness to the meat mixture.
- 1 small onion (grated or very finely chopped): Brings sweetness and a subtle crunch.
- 2 cloves garlic (minced): Infuses the kebabs with its signature savory depth.
- 1 tablespoon red pepper paste or tomato paste: Gives a rich, slightly tangy kick that defines the Adana flavor.
- 1 teaspoon ground cumin: Adds warm, earthy notes to the seasoning.
- 1 teaspoon smoked paprika: Offers smoky sweetness and vibrant color.
- 1/2 teaspoon cayenne pepper (optional): Introduces a gentle heat if you like a bit more spice.
- 1 teaspoon ground coriander: Brings bright, citrusy undertones to the blend.
- 1/2 teaspoon ground sumac (optional): Adds a tangy, lemony flair that enhances freshness.
- 1 teaspoon salt: Essential for bringing out all the wonderful flavors.
- 1/2 teaspoon black pepper: Provides subtle heat and aroma.
- 2 tablespoons chopped fresh parsley: Gives a pop of freshness and color to the kebabs.
- Metal or soaked wooden skewers: Needed for shaping and grilling the kebabs evenly.
How to Make Grilled Chicken Adana Kebabs Recipe
Step 1: Prepare the Chicken Mixture
Start by combining the ground chicken, olive oil, grated onion, minced garlic, and red pepper paste in a large bowl. Next, add the ground cumin, smoked paprika, cayenne pepper if you’re using it, ground coriander, ground sumac (if desired), salt, black pepper, and fresh parsley. Mix everything thoroughly with your hands until the mixture feels sticky and well combined. This stickiness is key—it helps the kebabs hold together perfectly during grilling. Once mixed, cover the bowl and refrigerate for at least 30 minutes to let all those incredible flavors meld.
Step 2: Shape the Kebabs
After chilling, get ready to shape your kebabs directly onto the skewers. Wet your hands with water to prevent sticking, then take a handful of the chicken mixture and form it around the skewer in a long, flat sausage shape. This traditional shape ensures even cooking and gives each bite that classic Adana texture and look. Repeat until all the mixture is used.
Step 3: Preheat the Grill and Cook
Preheat your grill or grill pan over medium-high heat, making sure it’s nice and hot. Place the skewers on the grill and cook for about 4 to 5 minutes on each side. You want a beautiful char on the outside while the inside remains juicy and fully cooked. If you don’t have access to a grill, a broiler or grill pan indoors works wonderfully too, giving you that lovely grilled flavor year-round.
How to Serve Grilled Chicken Adana Kebabs Recipe
Garnishes
What’s a kebab without its vibrant garnishes? Sprinkle fresh chopped parsley or sumac on top for a fresh, tangy finish. A squeeze of lemon juice right before serving adds an invigorating zing that brightens every bite. Also, don’t forget to offer some creamy yogurt dip or a garlicky tahini sauce alongside—it balances the spices beautifully and adds a cooling contrast.
Side Dishes
These kebabs shine best when paired with fluffy rice, warm flatbreads like pita or lavash, and a crisp salad. Think cucumbers, tomatoes, red onions, and fresh herbs tossed with a light vinaigrette. The combination offers a delicious mix of textures and flavors, making your meal feel complete and satisfying.
Creative Ways to Present
Want to impress your guests even more? Serve your Grilled Chicken Adana Kebabs Recipe laid atop a bed of herbed bulgur or wrapped in flatbread with pickled vegetables and fresh herbs. You can also skewer a few grilled vegetables alongside the kebabs, like bell peppers or cherry tomatoes, for a colorful and hearty platter that doubles as a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
If you have any kebabs left over (which is rare because they’re so tasty!), store them in an airtight container in the refrigerator for up to 2 days. This keeps the flavors vibrant and the texture tender, so you can enjoy them again without sacrificing quality.
Freezing
For longer storage, the raw shaped kebabs can be frozen. Place them on a baking sheet lined with parchment paper and freeze until solid before transferring to a freezer-safe bag. They keep well for up to 1 month. When ready to cook, thaw overnight in the fridge for best results.
Reheating
To reheat cooked kebabs, gently warm them in a preheated oven at 350°F for about 10 minutes or until heated through. Avoid microwaving as it can dry out the meat, and you want those kebabs to stay juicy and delicious.
FAQs
Can I use ground turkey instead of chicken in this recipe?
Absolutely! Ground turkey works well if you’re looking for a leaner option, just be mindful it can be a bit drier. You might want to add a little extra olive oil or some grated onion to keep the mixture moist.
What if I don’t have red pepper paste?
No worries! Tomato paste with a pinch of cayenne or smoked paprika can stand in beautifully as a substitute, helping you achieve a similar depth of flavor and color.
How spicy are these kebabs? Can I adjust the heat?
The spice level is moderate thanks to the cayenne and red pepper paste, but you can reduce or omit the cayenne pepper for a milder taste. On the other hand, add a little extra if you like your kebabs with a fiery kick!
Can I make these kebabs vegetarian?
While this Grilled Chicken Adana Kebabs Recipe is designed for chicken, you might try using plant-based ground meat alternatives or a mix of finely chopped mushrooms and legumes as creative vegetarian options, though the traditional flavor will differ.
Do I have to use skewers?
Using skewers helps you shape and cook the kebabs evenly, but if you prefer, you can form the mixture into small patties or logs and grill them on a flat surface. Just be sure to handle gently since the mixture is sticky but delicate.
Final Thoughts
This Grilled Chicken Adana Kebabs Recipe is such a fun and flavorful way to bring a taste of Turkey right to your home kitchen. With its vibrant spices and juicy texture, it’s bound to become a favorite for gatherings and weeknight meals alike. Trust me, once you try these kebabs, you’ll be reaching for this recipe again and again. So fire up that grill and get ready to impress!
Print
Grilled Chicken Adana Kebabs Recipe
- Prep Time: 15 minutes (plus 30 minutes chill time)
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
- Diet: Gluten Free
Description
These Grilled Chicken Adana Kebabs are a flavorful Turkish-inspired dish made with ground chicken blended with aromatic spices, herbs, and red pepper paste. The mixture is shaped onto skewers and grilled to juicy perfection, featuring a smoky char and a hint of heat. Perfect served with flatbread, rice, and a refreshing side of yogurt or salad, this recipe offers a delicious and healthy option for a main course that is both gluten-free and packed with protein.
Ingredients
Chicken Mixture
- 1 lb ground chicken (preferably a mix of thigh and breast)
- 2 tablespoons olive oil
- 1 small onion (grated or very finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon red pepper paste or tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground sumac (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Other
- Metal or soaked wooden skewers
Instructions
- Prepare the Chicken Mixture: In a large bowl, combine the ground chicken, olive oil, grated onion, minced garlic, red pepper paste, ground cumin, smoked paprika, cayenne pepper (if using), ground coriander, ground sumac (if using), salt, black pepper, and chopped fresh parsley. Mix thoroughly with your hands until the mixture becomes sticky and well combined, ensuring even distribution of all spices and paste.
- Chill to Marinate: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This resting time allows the flavors to meld together enhancing the taste and texture of the kebabs.
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat, preparing it for cooking the kebabs. Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Shape the Kebabs: With wet hands to avoid sticking, shape the chicken mixture onto the metal or soaked wooden skewers in long, flat sausage-like shapes. Ensure the meat is compact and evenly distributed on the skewers for consistent cooking.
- Grill the Kebabs: Place the skewers on the preheated grill and cook them for about 4–5 minutes per side. Grill until they are fully cooked through, with an internal temperature reaching at least 165°F (75°C), and develop a nice charred exterior.
- Serve: Remove the kebabs from the grill and serve hot alongside flatbread, rice, and a side of yogurt or fresh salad for a complete meal.
Notes
- For added flavor, marinate the chicken mixture overnight in the refrigerator.
- If you don’t have access to a grill, cook the kebabs under a broiler or in a grill pan on the stovetop.
- Wet your hands before shaping the meat onto skewers to prevent sticking.
- Make sure to soak wooden skewers in water for at least 30 minutes before grilling to avoid burning.
