Chicken Adana Kebabs are a mouthwatering Turkish delicacy that’s packed with flavor from a blend of minced chicken, spices, and fresh ingredients. Grilled to perfection, these juicy kebabs are perfect for grilling season, and the best part is they’re quick and easy to make at home in just 30 minutes. Tender, flavorful, and satisfying, they make an excellent main course for any occasion.
Why You’ll Love This Recipe
What I love about these Chicken Adana Kebabs is that they capture all the flavors of the traditional Turkish dish without needing special equipment or ingredients. The combination of tender ground chicken, aromatic spices, and fresh herbs is irresistible. Plus, these kebabs are quick to make, making them perfect for a weeknight dinner or a weekend cookout. They are incredibly juicy and full of flavor, and the grilling adds a nice smoky char that really takes them to the next level.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Kebab Mixture:
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1.1 lb (500 grams) finely minced chicken (about 15% fat content for the best result)
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1 teaspoon garlic paste
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½ teaspoon fresh green chili, minced
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1 medium onion, peeled and grated
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1 medium red bell pepper or long red sweet pepper, grated
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1 teaspoon sweet paprika
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1 teaspoon red chili flakes
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½ cup fresh parsley, finely chopped
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1 teaspoon salt (or to taste)
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Oil for grilling
Directions
1. Prepare the Kebab Mixture:
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Grate the Vegetables: Grate the onion and red bell pepper and squeeze out the excess juice from both.
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Mix the Ingredients: In a large mixing bowl, combine the minced chicken, grated onion and pepper, garlic paste, green chili, salt, paprika, red chili flakes, and chopped parsley.
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Knead the Mixture: Knead the mixture thoroughly for a couple of minutes until everything is fully incorporated and the mixture forms a dough-like consistency. This step is important to ensure the kebabs stay together during grilling.
2. Chill the Mixture:
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Cover and Refrigerate: Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to overnight, to allow the flavors to meld and the mixture to firm up.
3. Assemble the Kebabs:
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Divide the Mixture: After chilling, divide the chicken mixture into equal portions (about 6 servings).
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Wet Your Hands: Keep a bowl of chilled water next to you. Wet your palms in the water to prevent the mixture from sticking to your hands.
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Shape the Kebabs: Take each portion and mold it around a metal skewer, forming a long, slightly flattened sausage-like shape. Be sure to pack the mixture tightly so the kebabs don’t fall apart while grilling.
4. Grill the Kebabs:
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Preheat the Grill: Preheat your grill or skillet over medium-high heat.
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Oil the Grill: Brush the grill or skillet with a little oil to prevent sticking.
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Cook the Kebabs: Place the skewers on the grill or skillet. Cook for 5-6 minutes, turning the kebabs a few times to ensure they’re evenly browned and slightly charred. Be careful not to overcook them.
5. Serve:
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Serve the Kebabs: Once cooked, serve the Chicken Adana Kebabs hot or warm with your favorite sides like rice, pita bread, or salad. They’re also delicious with a dollop of yogurt or cucumber sauce.
Servings and Timing
This recipe makes 6 servings of Chicken Adana Kebabs. The total time is 30 minutes, with about 15 minutes of prep time and 15 minutes of cook time.
Variations
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Spicier Kebabs: Add more green chilies or red chili flakes if you like a spicier kick.
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Vegetarian Version: For a vegetarian option, you can use crumbled firm tofu or chopped vegetables like mushrooms, zucchini, and eggplant mixed with similar spices.
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Grilled Vegetables: You can grill vegetables like bell peppers, onions, and tomatoes alongside the kebabs for a complete meal.
Storage and Reheating
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Storing Leftovers: Leftover cooked kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
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Freezing: You can freeze the uncooked kebabs before grilling. Lay them flat on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag and store for up to 3 months. To cook, grill from frozen, adding a few extra minutes to the cook time.
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Reheating: Reheat in a skillet or on the grill for 3-4 minutes, until heated through.
FAQs
Can I use beef or lamb for this recipe instead of chicken?
Yes, you can substitute beef or lamb for chicken in this recipe. However, the fat content in the meat will affect the texture, so ensure that the meat has some fat content for the best results.
What should I serve with these Chicken Adana Kebabs?
These kebabs are great with pilaf rice, grilled vegetables, salad, or pita bread. You can also serve them with a yogurt dip or tzatziki sauce.
Do I need special skewers for making Adana Kebabs?
It’s best to use flat skewers for Adana kebabs, as they help keep the meat from slipping off during grilling. If you don’t have flat skewers, you can use multiple round wooden skewers wrapped tightly together with aluminum foil to create a similar effect.
Can I cook these kebabs in the oven?
Yes! If you don’t have access to a grill, you can cook the kebabs in the oven. Preheat the oven to 375°F (190°C) and bake the kebabs on a baking sheet lined with parchment paper for about 15-20 minutes, turning them halfway through.
Can I make these kebabs ahead of time?
Yes, you can prepare the kebab mixture and shape the kebabs ahead of time. Refrigerate them for up to 24 hours before grilling for best results.
Conclusion
These Homemade Chicken Adana Kebabs bring the delicious, smoky flavors of Turkish cuisine right to your kitchen. With their savory, tender chicken filling and the perfect balance of spices, they’re sure to be a hit at your next dinner. Serve them up with fresh sides, and you’ve got a complete meal that’s simple to make yet packed with flavor!
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Homemade Chicken Adana Kebabs (Turkish Recipe)
- Total Time: 30 minutes
- Yield: 6 servings
Description
These juicy and flavorful Turkish chicken adana kebabs are easy to make at home in just 30 minutes. Made with ground chicken, fresh herbs, and a blend of spices, these kebabs are perfect for grilling season.
Ingredients
1.1 lb (500g) finely minced chicken (with about 15% fat content for the best result)
1 teaspoon garlic paste
½ teaspoon fresh green chili, minced
1 medium onion, peeled and grated
1 medium red bell pepper (or long red sweet pepper), grated
1 teaspoon sweet paprika
1 teaspoon red chili flakes
½ cup fresh parsley, finely chopped
1 teaspoon salt (or to taste)
Oil for grilling
Instructions
Prepare the Kebab Mixture:
Grate the Vegetables: Grate the onion and red bell pepper, then squeeze out all excess juices.
Mix the Ingredients: In a large mixing bowl, combine the ground chicken with the grated onion, bell pepper, garlic paste, green chili, salt, sweet paprika, red chili flakes, and chopped parsley.
Knead the Mixture: Knead the mixture thoroughly for a couple of minutes until all ingredients are well incorporated, forming a dough-like consistency.
Refrigerate: Cover the bowl and refrigerate for at least an hour, or up to overnight, to allow the flavors to develop.
Assemble the Kebabs:
Divide the Mixture: Divide the chicken mixture into equal portions.
Mold onto Skewers: Wet your palm with chilled water and take each portion of the mixture. Mold it around a metal skewer, forming a long, slightly flattened sausage-like shape.
Grill the Kebabs:
Preheat the Grill: Preheat a grill or skillet over medium-high heat. Brush it with a little oil to prevent sticking.
Grill the Kebabs: Place the skewers on the grill and cook for 5-6 minutes, turning occasionally until lightly browned with some charred spots. Make sure not to overcook them.
Serve:
Serving: Serve the chicken adana kebabs hot or warm with your choice of sides, such as rice, grilled vegetables, or a fresh salad.
Notes
Chicken: Use finely minced chicken with around 15% fat content for the best result. The chicken should be smooth but still retain some texture.
Bell Pepper: Red bell pepper is a key ingredient in Turkish-style kebabs. You can use long red sweet peppers as an alternative.
Spice Level: Adjust the amount of green chili and red chili flakes according to your preferred heat level.
Skewers: If you don’t have flat skewers, you can use multiple round wooden skewers soaked in water. Align them side by side and wrap them tightly with aluminum foil for a makeshift flat skewer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Turkish
