If you’re craving a dish that bursts with bold flavors and irresistible charred goodness, this Grilled Chicken Adana Kebabs Recipe is your next go-to! Imagine juicy, tender chicken thighs expertly blended with vibrant peppers, aromatic herbs, and spices, then grilled to perfection on skewers. The savory smokiness paired with just the right kick of heat makes this dish a standout for any meal. Whether you’re entertaining friends or simply treating yourself, these Adana kebabs deliver an authentic taste that’s both satisfying and deeply comforting.
Ingredients You’ll Need
Creating the perfect Grilled Chicken Adana Kebabs Recipe is all about combining a handful of fresh, simple ingredients that work together beautifully. Each ingredient plays a key role in layering flavor, adding moisture, or enhancing the texture, ensuring every bite is a delightful experience.
- 2 pounds boneless chicken thighs: The ideal cut for juiciness and tenderness in your kebabs.
- 1 red bell pepper: Adds sweetness and a vibrant color that brightens up the dish.
- 1 medium red onion: Contributes subtle sharpness and depth to the flavor profile.
- 2 cloves garlic: A must-have for that warm, aromatic punch.
- 1 jalapeño: Brings a gentle heat that lingers without overpowering.
- 1/2 cup fresh parsley: Freshness and a touch of herbal brightness to balance spices.
- 1/2 cup fresh cilantro leaves (optional): Adds a fragrant, citrusy note; totally optional but highly recommended.
- 1 tablespoon red chili flakes: For a smoky heat that elevates the kebabs.
- 1 tablespoon sweet paprika: Delivers richness and enhances the smoky aroma.
- 1 teaspoon kosher salt: Essential for bringing out all the flavors.
- 1 teaspoon black pepper: Adds a subtle spiciness and complexity.
How to Make Grilled Chicken Adana Kebabs Recipe
Step 1: Prepare Your Skewers
If you’re using wooden skewers, soak them in cold water for at least 30 minutes before grilling. This simple step prevents burning and keeps those skewers intact while you’re flipping your delicious kebabs on the grill.
Step 2: Process the Vegetables
In a food processor, pulse together the red bell pepper, red onion, garlic, and jalapeño until they’re finely minced. Use a sieve to drain any excess liquid – this helps maintain the perfect texture for the kebabs without sogginess.
Step 3: Mince the Chicken
Pulse the boneless chicken thighs until minced to a ground-meat consistency. This is the foundation for your kebabs, giving them that signature texture that’s easy to shape and grills beautifully.
Step 4: Mix the Ingredients
Add the processed vegetables, fresh parsley, optional cilantro, red chili flakes, sweet paprika, kosher salt, and black pepper to the minced chicken. Pulse everything together until the mixture becomes homogenous and well combined – this ensures every bite is packed with consistent flavor.
Step 5: Chill and Shape the Kebabs
Transfer the mixture to a bowl and cover it with plastic wrap. Refrigerate for 1 hour to allow the spices to meld and the mixture to firm up. Then, divide the meat into 8 to 10 portions. Shape each portion onto a 1-inch wide flat metal skewer, flattening and molding the meat into long kebabs roughly 6 to 8 inches in length.
Step 6: Grill to Perfection
Preheat your grill to around 350°F and oil the grill grates to prevent sticking. Lay the kebab skewers across the grates perpendicular to avoid meat falling off. Grill each side for about 3 to 4 minutes until the chicken is fully cooked and beautifully charred on the outside. The smell alone will have your mouth watering!
How to Serve Grilled Chicken Adana Kebabs Recipe
Garnishes
Classic garnishes like freshly chopped parsley and a squeeze of lemon juice brighten the rich, smoky kebabs and add just the right zing. You could also add thinly sliced onions tossed in sumac and a sprinkle of toasted pine nuts for a delightful crunch and extra dimension.
Side Dishes
These kebabs shine when paired with a simple yogurt sauce or creamy tzatziki, cooling down the spices beautifully. Serve them alongside warm pita bread, a fresh cucumber-tomato salad, or fragrant basmati rice to round out the meal and complement the kebabs’ bold flavors.
Creative Ways to Present
For a fun twist, assemble a kebab platter with grilled vegetables and flatbreads, letting everyone build their own wraps. Or, serve the kebabs over vibrant grain bowls loaded with herbs, roasted veggies, and a drizzle of tangy dressing—the possibilities to enjoy this Grilled Chicken Adana Kebabs Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover kebabs in an airtight container and consume within 2 to 3 days. Keeping the kebabs chilled ensures they remain juicy and flavorful when you’re ready for your next meal.
Freezing
You can freeze the prepared, uncooked minced chicken mixture wrapped tightly in plastic or in an airtight container for up to 2 months. Thaw overnight in the fridge before shaping and grilling. This lets you enjoy your favorite Grilled Chicken Adana Kebabs Recipe anytime without extra prep stress.
Reheating
To reheat cooked kebabs, warm them gently in a preheated oven at 350°F for 10-15 minutes or on a grill pan to restore that fresh-off-the-grill taste. Avoid microwaving if possible to maintain their delightful texture.
FAQs
Can I use chicken breast instead of thighs?
While chicken breasts are leaner, they tend to dry out faster than thighs. For the juiciest results in your Grilled Chicken Adana Kebabs Recipe, boneless chicken thighs are the best choice due to their higher fat content and tenderness.
Do I need to peel the red onion before processing?
Yes, peeling the red onion removes the tougher outer skin, which could affect texture and taste. Using the tender inner layers gives a smoother blend that mixes well in the kebab mixture.
What if I don’t have a food processor?
You can finely mince the chicken, vegetables, and herbs by hand using a sharp knife. It will take a bit more time but will still deliver fantastic texture and taste in your Grilled Chicken Adana Kebabs Recipe.
How spicy are these kebabs?
The heat is moderate thanks to the jalapeño and red chili flakes. If you prefer a milder taste, reduce or omit the chili flakes; for more heat, feel free to add extra jalapeño or chili.
Can I bake the kebabs instead of grilling?
Absolutely! Bake them in a preheated oven at 400°F for about 15-20 minutes, turning halfway through. Although grilling adds smokiness, baking still yields delicious, tender kebabs.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Grilled Chicken Adana Kebabs Recipe. From the aromatic blend of spices to the juicy, charred bites, it embodies comfort and flavor at its finest. I encourage you to gather your ingredients and give it a try—you’ll be amazed at the warmth and joy this dish brings to your table and your heart.
Print
Grilled Chicken Adana Kebabs Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
- Diet: Halal
Description
These Grilled Chicken Adana Kebabs are a flavorful and spicy Turkish-inspired dish made from minced chicken thighs mixed with fresh herbs and spices, then grilled to perfection. Juicy and aromatic, they make an excellent centerpiece for a summer barbecue or a vibrant meal paired with flatbreads and salads.
Ingredients
Meat and Herbs
- 2 pounds boneless chicken thighs, cut into 2-inch chunks
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro leaves (optional)
Vegetables
- 1 red bell pepper, stemmed and seeded
- 1 medium red onion, trimmed and peeled
- 2 cloves garlic, minced
- 1 jalapeño, stemmed and seeded
Spices and Seasoning
- 1 tablespoon red chili flakes
- 1 tablespoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare skewers: Soak wooden skewers in water for 30 minutes to prevent them from burning during grilling.
- Process vegetables: Combine the red bell pepper, red onion, garlic, and jalapeño in a food processor and pulse until minced. Drain the mixture in a sieve to remove excess moisture.
- Process chicken: Pulse the chicken thighs in the food processor until minced. Add the processed vegetables, parsley, cilantro, red chili flakes, sweet paprika, kosher salt, and black pepper. Pulse again until well combined and uniformly mixed.
- Form kebabs: Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 1 hour to let the flavors meld. Then divide the mixture into 8-10 portions and shape each portion around a 1-inch wide flat metal or soaked wooden skewer, molding and flattening to form kebabs about 6-8 inches long.
- Grill: Preheat the grill to 350°F (175°C) and lightly oil the grill grates to prevent sticking. Place the skewers perpendicular to the grill grates. Grill the kebabs for 3-4 minutes on each side until they are cooked through and have a nice char.
Notes
- If wooden skewers are not soaked, they might catch fire on the grill.
- Soaking the bell pepper, onion, garlic, and jalapeño mixture helps remove excess liquid for a better kebab texture.
- You can substitute chicken thighs with ground chicken if desired for convenience.
- Serve with flatbread, yogurt sauce, or a fresh salad for a complete meal.
- Cilantro is optional and can be omitted if not preferred.
