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
Scale
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.
