If you are craving something packed with bold flavors and tender, juicy textures, this Grilled Chicken Adana Kebabs Recipe is a total game-changer. Originating from the vibrant culinary traditions of Turkey, this dish transforms simple chicken thighs into mouthwatering kebabs infused with fresh herbs, aromatic spices, and just the right touch of heat. Whether you’re grilling for a casual backyard get-together or an intimate family dinner, these kebabs bring that perfect smoky char and rich flavor that will have everyone asking for seconds. Get ready to impress with a recipe that’s as joyful to make as it is to devour!
Ingredients You’ll Need
Gathering the right ingredients always sets the foundation for an unforgettable dish. For these kebabs, each ingredient is essential, crafting a beautiful balance of flavor, texture, and color that makes the Grilled Chicken Adana Kebabs Recipe shine so brightly.
- 2 pounds boneless chicken thighs: These provide juicy, tender meat with the perfect fat content to stay moist on the grill.
- 1 red bell pepper: Adds a sweet, slightly smoky flavor and lovely vibrant red color to the mix.
- 1 medium red onion: Offers sweetness and sharpness that deepens as it grills.
- 2 cloves garlic: Fresh garlic delivers that unmistakable punch of warmth and aroma.
- 1 jalapeño: Brings a gentle but noticeable kick of heat—feel free to adjust based on your spice tolerance.
- 1/2 cup fresh parsley: Brightens the kebabs with a fresh, herby note and a splash of green.
- 1/2 cup fresh cilantro leaves (optional): Adds a citrusy, fragrant contrast that beautifully complements the other ingredients.
- 1 tablespoon red chili flakes: These lend a spicy depth and an eye-catching bit of color.
- 1 tablespoon sweet paprika: Provides subtle sweetness along with a gorgeous reddish hue.
- 1 teaspoon kosher salt: Enhances all flavors, balancing the spice and sweetness perfectly.
- 1 teaspoon black pepper: Gives a mild earthiness and slight bite to round out the seasoning.
How to Make Grilled Chicken Adana Kebabs Recipe
Step 1: Prepare Your Skewers
Before you start mixing ingredients, ensure your skewers are ready. If you’re using wooden skewers, soak them in water for at least 30 minutes. This simple step prevents them from burning on the grill and makes the grilling process much smoother.
Step 2: Process the Vegetables
Next comes the flavor foundation! Toss the red bell pepper, red onion, garlic, and jalapeño into a food processor and pulse until they’re finely minced. This step ensures the mixture will hold together beautifully while also infusing the kebabs with fresh, bold flavors. Drain the minced veggies in a sieve to remove any excess moisture, which helps maintain the perfect kebab texture.
Step 3: Process the Chicken and Combine
Now, pulse the chicken thighs in your food processor until finely minced but not pureed—think coarse ground meat. Combine the chicken with your prepared vegetable mixture, chopped parsley, optional cilantro, red chili flakes, paprika, salt, and black pepper. Give it another few pulses until everything is evenly mixed and fragrant. This is where the magic happens, balancing freshness, spice, and savory richness.
Step 4: Shape the Kebabs
Transfer your mixture to a bowl and cover it tightly with plastic wrap, letting it chill in the refrigerator for an hour. This resting period helps the flavors meld and the meat firm up for easier shaping. When ready, divide the mixture into 8 to 10 equal portions. Grip each around a flat metal skewer, shaping into a 6- to 8-inch long kebab approximately 1 inch wide. Firm, even shaping ensures even cooking and those irresistible grill marks.
Step 5: Grill to Perfection
Preheat your grill to about 350 degrees Fahrenheit. Oil the grates to prevent sticking, and place your kebabs carefully on the grill, laying them perpendicular to the grates to keep the meat secure. Cook for 3 to 4 minutes per side until the outside is perfectly charred and the inside is cooked through. This timing locks in the juiciness and those signature smoky flavors.
How to Serve Grilled Chicken Adana Kebabs Recipe
Garnishes
Simple garnishes can really elevate your kebabs to another level. Sprinkle fresh chopped parsley or cilantro over the top for a pop of color and fresh herbal brightness. A squeeze of lemon juice just before serving adds a citrusy zing that perfectly balances the smoky spices.
Side Dishes
Pair your Grilled Chicken Adana Kebabs Recipe with expectations of complementary textures and flavors. Fluffy basmati rice or a cooling cucumber-yogurt salad are traditional favorites. Roasted vegetables or a crisp, vibrant green salad can also provide great balance and lighten the meal wonderfully.
Creative Ways to Present
Feeling adventurous? Serve the kebabs nestled in warm flatbreads or pita, topped with sliced tomatoes, pickled onions, and a drizzle of garlicky tahini or tzatziki sauce for a handheld sensation. Alternatively, chop the grilled meat and toss with grilled veggies for a hearty kebab bowl that’s colorful and satisfying.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover kebabs, store them in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days, making for an easy meal the next day.
Freezing
You can freeze uncooked shaped kebabs by placing them on a baking sheet in a single layer, freezing until solid, then transferring to a freezer-safe bag. This keeps them fresh for up to 2 months. Thaw fully in the fridge before grilling to ensure even cooking.
Reheating
To reheat cooked kebabs, gently warm them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until heated through. Avoid microwaving if possible to maintain that grilled texture and juicy tenderness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, but keep in mind chicken breast is leaner and can dry out more easily on the grill, so watch the cooking time carefully and consider adding a bit of olive oil to the mixture to keep the kebabs moist.
What if I don’t have a food processor?
No problem! You can finely mince the chicken and vegetables by hand, though it will take a little extra time and effort. Just be sure everything is chopped finely enough so the kebabs hold together well during grilling.
How spicy is this recipe? Can I adjust it?
This recipe offers a moderate level of heat thanks to the jalapeño and red chili flakes. You can easily adjust the spice level by reducing or omitting the chili flakes or jalapeño to suit your taste.
Can I make these kebabs indoors?
Yes! You can grill these kebabs on a stovetop grill pan or bake them in the oven on a broiler setting, keeping a close eye to achieve a similar charred effect.
What’s the best way to serve these kebabs for a party?
Serving them as part of a mezze spread with breads, dips like hummus or tzatziki, and fresh salads is always a crowd-pleaser. Guests love the interactive aspect of assembling their own plates.
Final Thoughts
Trust me when I say this Grilled Chicken Adana Kebabs Recipe will soon be your go-to for simple, flavorful grilled delights. It’s a dish that brings people together, combining bold spices with juicy tenderness in every bite. So fire up your grill, gather your loved ones, and dive into this truly satisfying kebab experience—you won’t regret it!
Print
Grilled Chicken Adana Kebabs Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 6 servings (8-10 kebabs)
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish
Description
These Grilled Chicken Adana Kebabs are a flavorful Turkish-inspired dish featuring spiced minced chicken combined with fresh herbs and vegetables, shaped around skewers, and grilled to perfection. Juicy and mildly spicy, they make for a perfect summer barbecue or weeknight dinner.
Ingredients
Meat
- 2 pounds boneless chicken thighs, cut into 2-inch chunks
Vegetables and Herbs
- 1 red bell pepper, stemmed and seeded
- 1 medium red onion, trimmed and peeled
- 2 cloves garlic, minced
- 1 jalapeño, stemmed and seeded
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro leaves (optional)
Spices and Seasonings
- 1 tablespoon red chili flakes
- 1 tablespoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Prepare skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- Process vegetables: In a food processor, pulse the red bell pepper, red onion, garlic, and jalapeño until finely minced. Drain the mixture in a sieve to remove excess liquid.
- Process chicken: In the food processor, pulse the chicken thighs until minced. Add the processed vegetables, fresh parsley, cilantro, red chili flakes, sweet paprika, kosher salt, and black pepper. Pulse everything together until well combined into a uniform mixture.
- Form kebabs: Transfer the chicken mixture to a bowl, cover with plastic wrap, and refrigerate for 1 hour to allow flavors to meld. Following chilling, divide the mixture into 8 to 10 equal portions and shape each portion around a 1-inch wide flat metal skewer, molding and flattening the meat into 6 to 8 inch long kebabs.
- Grill: Preheat your grill to 350°F (175°C). Oil the grill grates lightly to prevent sticking. Place the skewers on the grill, laying them perpendicular to the grates to secure the meat. Grill the kebabs for 3 to 4 minutes per side, turning carefully, until the chicken is thoroughly cooked and internal temperature reaches 165°F (74°C).
Notes
- Soaking wooden skewers is important to prevent them from burning on the grill.
- Draining the minced vegetables helps keep the kebab mixture from becoming too wet and falling apart.
- Chilling the mixture before shaping helps the kebabs hold their form on the grill.
- Adjust chili flakes quantity to control the spiciness level.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
