If you’re dreaming of succulent, smoky kebabs bursting with flavor and a hint of gentle heat, you absolutely have to make Grilled Chicken Adana Kebabs. Inspired by Turkish street food, these deliciously seasoned chicken skewers are a weeknight-friendly twist on a classic, coming together in under an hour with everyday ingredients and rewarding you with mouthwatering aroma and taste. The magic is in the tender ground chicken, fragrant spices, and the irresistible char from the grill—this is a dish that’s sure to steal the show at your next cookout or family dinner.
Ingredients You’ll Need
What makes Grilled Chicken Adana Kebabs so outstanding is how a handful of pantry staples can transform into something extraordinary. Each ingredient here plays a role in building texture, bold color, and layers of taste you’ll crave again and again.
- Ground chicken (preferably thigh meat): Provides richness and keeps the kebabs especially juicy and tender.
- Red pepper paste (or tomato paste with chili flakes): Brings signature color and a touch of authentic Turkish depth; a must for that vibrant flavor.
- Garlic (minced): Adds aromatic punch and warmth that’s foundational in kebabs.
- Small onion (grated and juices squeezed out): Lends subtle sweetness and moisture, while squeezing out the liquid ensures the kebabs hold their shape.
- Ground cumin: Earthy and nutty, it provides the kebabs’ unmistakable Middle Eastern character.
- Smoked paprika: Infuses a gentle smokiness and extra color, echoing the grill’s char.
- Ground coriander: Adds brightness and a whisper of citrus for balance.
- Cayenne pepper (optional): For those who like a fiery kick, this takes the heat up a notch (use to taste).
- Salt and black pepper: Essentials to shore up all the flavors and provide proper seasoning.
- Finely chopped parsley: Pops of green for freshness and a savory herbal note.
- Olive oil: Helps everything blend seamlessly and supports that golden crust during grilling.
- Metal or soaked wooden skewers: Essential for shaping and grilling the kebabs; soaking prevents burning if you use wood.
How to Make Grilled Chicken Adana Kebabs
Step 1: Combine the Mixture
Grab a large bowl and add your ground chicken, red pepper paste (or the tomato paste and chili flakes combo), minced garlic, grated onion (be sure to squeeze out as much juice as possible), cumin, smoked paprika, coriander, cayenne, salt, black pepper, parsley, and olive oil. Get in there with your hands—the more you mix, the stickier the blend gets, which helps the kebabs hold together later. You’re looking for a cohesive, smooth mixture that sticks to itself easily.
Step 2: Shape the Kebabs
Divide the chicken mixture into 6 to 8 equal portions. Using damp hands, mold each portion firmly around a skewer, shaping it into a long, thin kebab about 1 inch thick. Gently pinch and press to even it out and elongate, making sure there aren’t any cracks or loose bits—this helps them hold up beautifully on the grill.
Step 3: Chill for Best Results
Pop your shaped kebabs in the refrigerator for at least 30 minutes. This brief chill is key: it helps the meat mixture firm up, making the Grilled Chicken Adana Kebabs far easier to handle and less likely to fall apart when you grill them.
Step 4: Preheat and Oil the Grill
Before grilling, bring your grill or grill pan up to a medium-high heat and lightly oil the grates. This step ensures your kebabs will sear nicely and be easy to flip, with those irresistible grill marks.
Step 5: Grill to Perfection
Lay the kebabs directly over the heat. Grill for about 4 to 5 minutes per side—don’t move them too soon, so they develop a gorgeous char. Once the centers are cooked through and the outside is nicely caramelized (165°F internal temperature is the target), you know you’ve nailed it. Serve them right off the grill, hot and sizzling!
How to Serve Grilled Chicken Adana Kebabs
Garnishes
Top your Grilled Chicken Adana Kebabs with simple but vivid garnishes: a sprinkle of fresh chopped parsley, a dash of sumac for tang, or a drizzle of cool yogurt sauce. Even a few wedges of lemon bring lovely brightness and keep things lively on the plate.
Side Dishes
Pair your kebabs with warm flatbread, fluffy rice pilaf, or a crisp cucumber-tomato salad. Don’t forget grilled vegetables or a dollop of creamy hummus—the sides soak up all those savory juices and turn this dish into a complete, festive meal.
Creative Ways to Present
Thread Grilled Chicken Adana Kebabs onto a vibrant platter, garnished with charred vegetables and plenty of sauce for dunking. Or try serving mini kebabs as appetizers, tucked into lettuce wraps, or layered in pita sandwiches for a fun party twist.
Make Ahead and Storage
Storing Leftovers
Leftover kebabs can be cooled to room temperature, then stored in an airtight container in the fridge for up to 3 days. They’re terrific for make-ahead lunches or easy dinners, and the flavors deepen a bit overnight.
Freezing
You can freeze Grilled Chicken Adana Kebabs either before or after cooking. Wrap each kebab well and place in a freezer-safe bag. Raw kebabs should be cooked straight from the freezer (add a few minutes to the grill time), while cooked kebabs can be thawed overnight in the fridge for a quick meal.
Reheating
For the juiciest results, reheat kebabs gently in a 325°F oven, covered loosely with foil until warmed through. You can also rewarm them in a skillet over medium heat or even zap in the microwave, though they’re best with a gentle heat to avoid drying out.
FAQs
Do I have to use ground chicken thigh meat?
While ground chicken thigh makes for juicier, more flavorful Grilled Chicken Adana Kebabs, you can use ground chicken breast in a pinch—just note the kebabs may be a little leaner and less moist. Try adding a bit of extra olive oil if using breast meat.
Can I cook these kebabs in the oven?
Absolutely! Bake them at 425°F for 15 to 20 minutes, flipping halfway through so they brown evenly. They won’t get quite the same smoky char, but they’re still delicious and convenient year-round.
How can I make these kebabs spicier?
For a bolder kick, increase the cayenne pepper or stir in some chili flakes to the mix. Serve with a spicy sauce or chili oil for those who crave heat at the table.
Are these kebabs gluten-free and dairy-free?
Yes! As written, Grilled Chicken Adana Kebabs are naturally gluten-free and dairy-free—just be sure to check your red pepper paste or any garnishes for added ingredients.
What if my kebab mixture is too loose to shape?
If your mixture feels soft, refrigerate it a bit longer or mix in a tablespoon of fine breadcrumbs to help firm it up—just keep in mind this will affect gluten-free status.
Final Thoughts
If your grill (or oven!) is craving something new, give these Grilled Chicken Adana Kebabs a try. They’re simple and soulful, packed with flavor and just the right amount of spice. Your table will feel a little sunnier, and everyone will be asking when you’ll make them again!
Print
Grilled Chicken Adana Kebabs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 6-8 kebabs
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish, Middle Eastern
- Diet: Non-Vegetarian
Description
These Grilled Chicken Adana Kebabs are a delicious and flavorful Turkish dish made with ground chicken and aromatic spices. Perfect for a summer barbecue or a weeknight meal, these kebabs are easy to make and packed with savory goodness.
Ingredients
Ground Chicken Kebabs:
- 1 ½ pounds ground chicken (preferably thigh meat)
- 2 tablespoons red pepper paste (or tomato paste with chili flakes)
- 3 cloves garlic, minced
- 1 small onion, grated and juices squeezed out
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons finely chopped parsley
- 1 tablespoon olive oil
- Metal or soaked wooden skewers
Instructions
- Prepare the Kebab Mixture: In a large bowl, combine ground chicken, red pepper paste, garlic, grated onion, cumin, paprika, coriander, cayenne (if using), salt, black pepper, parsley, and olive oil. Mix thoroughly until sticky and well combined.
- Shape the Kebabs: Divide the mixture into 6-8 portions. Mold each portion around a skewer, shaping it into a long, thin kebab about 1 inch thick. Refrigerate for at least 30 minutes.
- Grill the Kebabs: Preheat grill to medium-high heat, oil the grates, and grill the kebabs for 4-5 minutes per side until cooked through.
- Serve: Serve hot with flatbread, yogurt sauce, and grilled vegetables.
Notes
- For more moisture and flavor, use ground chicken thigh meat.
- You can bake the kebabs in the oven at 425°F for 15-20 minutes as an alternative cooking method.
- Red pepper paste provides authentic Turkish flavor, but tomato paste with chili flakes works well too.
Nutrition
- Serving Size: 1 kebab
- Calories: 180
- Sugar: 1g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 85mg
