Description
Grilled Chicken Adana Kebabs combine minced boneless chicken thighs with fresh herbs, red bell pepper, onion, and spices to create flavorful Turkish-style kebabs. The mixture is molded onto skewers and grilled or broiled to juicy perfection, making a delicious and easy-to-make meal perfect for gatherings or weeknight dinners.
Ingredients
Scale
Meat Mixture
- 2 lbs boneless chicken thighs, cut into 2 inch chunks
- 1 red bell pepper, stem and seeds removed
- 1 medium red onion, trimmed and outer skin removed
- 2 cloves garlic, minced
- 1 jalapeno, stem and seeds removed
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro leaves (optional)
- 1 tbsp red chili flakes
- 1 tbsp sweet paprika
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Prepare Skewers: Soak wood skewers in water for 30 minutes to prevent burning or use flat metal skewers.
- Minced Vegetables: Pulse red bell pepper, red onion, garlic, and jalapeno in a food processor until minced, then drain the mixture in a sieve to remove excess moisture.
- Process Chicken and Combine: Pulse chicken in a food processor until finely minced. Add the pepper/onion mixture, parsley, cilantro, and spices, then pulse again until well combined. Transfer to a bowl, cover, and refrigerate for 1 hour to let flavors meld.
- Form Kebabs: Divide the meat mixture into 8-10 equal portions. Wet your fingers with cold water and mold each portion onto 1-inch wide flat metal skewers, shaping each kebab to about 6-8 inches long. For traditional texture, press meat gently between thumb and index finger after shaping.
- Prepare for Cooking: Place prepared skewers on a greased wire rack set over a baking tray, ready for grilling or broiling.
- Preheat Grill or Broiler: Preheat your grill to 350°F, cleaning and oiling grates to prevent sticking. Alternatively, set your oven broiler on.
- Cook Kebabs: Grill kebabs perpendicular to the grill grates, or place under broiler. Cook for 3-4 minutes on one side, then turn and cook for another 3-4 minutes until cooked through and nicely charred.
Notes
- Soaking wood skewers prevents them from burning while cooking.
- Draining the minced vegetable mixture removes excess moisture for better binding with the chicken.
- Chilling the mixture helps flavors blend and makes shaping easier.
- Using flat skewers helps keep the meat from spinning while grilling.
- Cooking times may vary based on grill heat and kebab thickness; ensure internal temperature reaches 165°F for safety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
