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
Scale
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
