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Chicken Adana Kebabs

Savory Chicken Adana Kebabs Ready in Just 30 Minutes

Enjoy tender Chicken Adana Kebabs infused with spices, ready in just 30 minutes for a delightful meal experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 kebabs
Course: Dinner
Cuisine: Turkish
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kebab Mixture
  • 500 grams finely minced chicken 15% fat content for moisture
  • 1 teaspoon garlic paste or fresh minced garlic
  • 0.5 teaspoon fresh green chili, minced adjust to spice preference
  • 1 medium onion, grated
  • 1 medium red bell pepper, grated or long red sweet pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon red chili flakes adjust according to taste
  • 0.5 cup fresh parsley, finely chopped or fresh coriander
  • 1 teaspoon salt or to taste
For Grilling
  • oil high smoke-point oil for grilling

Equipment

  • Grill
  • Mixing bowl
  • metal skewers
  • Spatula

Method
 

Step‑by‑Step Instructions for Chicken Adana Kebabs
  1. Prepare the kebab mixture by grating the onion and red bell pepper. Combine all ingredients, knead, cover, and refrigerate for at least 1 hour.
  2. Assemble skewers with the chilled mixture, wetting your hands to prevent sticking. Shape each portion around flat metal skewers.
  3. Preheat your grill over medium-high heat, brushing with oil to prevent sticking. Aim for 400°F (200°C).
  4. Grill the kebabs for about 5-6 minutes per side, until golden-brown and cooked through to an internal temperature of 165°F (74°C).
  5. Serve the kebabs hot or warm, alongside Mediterranean Yellow Rice, fresh salads, or wrapped in flatbreads.

Nutrition

Serving: 1kebabCalories: 220kcalCarbohydrates: 6gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For best results, refrigerate the kebab mixture before grilling to enhance the flavor and texture.

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