Grilled Chicken Adana Kebabs Recipe
If you’re ready to bring a little taste of Turkish street food into your own backyard, these Grilled Chicken Adana Kebabs are about to become a new favorite. Packed with juicy flavor, vivid spices, and a subtle smoky char from the grill, this recipe is all about vibrant simplicity. While traditionally made with lamb, this version uses ground chicken for a lighter, yet satisfyingly rich result. Each kebab bursts with savory, herby goodness, making them perfect for sharing (or savoring all on your own). Whether you’re a grilling pro or just love making weeknight meals feel special, Grilled Chicken Adana Kebabs deliver bold taste and playful energy to any table.
Ingredients You’ll Need
One of the best things about Grilled Chicken Adana Kebabs is just how accessible, colorful, and essential each ingredient really is. Every component, from the chicken to the sumac, plays its part in layering texture, deepening flavor, and creating those crave-worthy aromas that make this dish stand out.
- Ground chicken (1½ pounds, a mix of white and dark meat): Ensures the kebabs turn out juicy, flavorful, and never dry—use a combo for the best texture.
- Small onion (grated): Adds moisture and subtle sweetness to the meat, helping everything stay tender.
- Garlic (2 cloves, minced): Brings a savory warmth and depth that’s just irresistible in grilled dishes.
- Red bell pepper (2 tablespoons, finely chopped or grated): Sweet and colorful, it boosts juiciness and gives the kebabs a vibrant look.
- Tomato paste (1 tablespoon): Intensifies the umami flavor and acts as a secret weapon for color.
- Ground cumin (1 teaspoon): A classic Turkish spice that gives earthy, smoky undertones.
- Paprika (1 teaspoon): Balances the heat and enhances the color for that iconic Adana kebab glow.
- Cayenne pepper (½ teaspoon, or to taste): Lends a gentle kick—add more if you love it spicy!
- Sumac (½ teaspoon, optional): Offers a tangy, lemony note that pops beautifully against the spices.
- Salt (1 teaspoon): Essential for seasoning every bite just right.
- Black pepper (½ teaspoon): Adds a subtle warmth and depth without overpowering the other flavors.
- Fresh parsley (2 tablespoons, chopped): Brings freshness and a light herbal lift.
- Olive oil (1 tablespoon, plus more for grilling): Keeps everything luscious and helps prevent sticking on the grill.
- Flatbreads or pita: Perfect for wrapping up kebabs and soaking up every drip of flavor.
- Sliced onions, parsley, lemon wedges, yogurt or garlic sauce: Classic accompaniments that bring contrast, zing, and creaminess on the side.
How to Make Grilled Chicken Adana Kebabs
Step 1: Mix the Kebab Ingredients
In a large bowl, combine your ground chicken, grated onion, minced garlic, finely chopped red bell pepper, tomato paste, cumin, paprika, cayenne, sumac (if you’re using it), salt, pepper, chopped parsley, and olive oil. Don’t be shy—dive right in with your hands! Mixing thoroughly until sticky ensures every flavor marries perfectly and helps the kebab mixture cling to skewers without falling apart. It’s a little messy, but totally worth it for that ultimate texture.
Step 2: Chill the Mixture
Once your mixture is fully blended, cover the bowl tightly and pop it in the fridge for at least 30 minutes (an hour is even better if you have the time). This step is key: chilling allows the flavors to meld and makes shaping the kebabs much easier, keeping things neat and hassle-free when it’s time to grill.
Step 3: Shape the Kebabs
Preheat your grill to medium-high and give the grates a slick of oil to ward off sticking. Meanwhile, wet your hands (this trick keeps the chicken mixture from clinging to your fingers) and mold portions of the mixture around flat metal skewers or well-soaked wooden ones, forming long, thin shapes about an inch thick. Don’t stress about perfection—rustic is beautiful and totally in the spirit of street-style Grilled Chicken Adana Kebabs.
Step 4: Grill to Perfection
Lay the kebabs on the hot grill, turning them every few minutes so each side gets those gorgeous char marks. After 10 to 12 minutes, they should be evenly browned and cooked through (use a thermometer if you like—it should read 165°F in the center). The aroma is your sure sign they’re almost ready to come off and meet their delicious accompaniments.
Step 5: Serve and Savor
Rest your kebabs briefly, then slide them onto warm flatbreads or pita, and pile up with sliced onions, parsley, lemon wedges, and generous dollops of yogurt or garlic sauce. Every bite is juicy, bold, and balanced—the very best of Turkish-inspired grilling at home!
How to Serve Grilled Chicken Adana Kebabs
Garnishes
Fresh and vibrant garnishes are a big part of the Adana kebab experience. I love showering mine with thinly sliced onions, a drizzle of fresh lemon juice, and handfuls of chopped parsley. A spoonful of creamy yogurt or garlic sauce is the perfect contrast to the spicy, smoky chicken. For an even more authentic touch, sprinkle a dash of sumac over the onions—the tangy punch will make every bite sing.
Side Dishes
Classic Grilled Chicken Adana Kebabs belong on a spread surrounded by Mediterranean and Middle Eastern favorites. Serve them alongside pillowy flatbreads, grilled vegetables, fresh salads (think chopped cucumber and tomato with olive oil), or a scoop of cool cacik (Turkish cucumber-yogurt dip). For a heartier meal, pair with fluffy rice pilaf or roasted potatoes—it’s hard to go wrong when the kebabs are the star of the show!
Creative Ways to Present
While wraps are classic, try presenting your Grilled Chicken Adana Kebabs on a board as a build-your-own feast. Arrange the kebabs with an array of toppings—think jewel-like pomegranate seeds, pickled chilies, roasted eggplant dip, or crisp lettuce leaves. You can also skewer smaller portions and serve as party appetizers, turning these kebabs into a fun, flavorful finger food that’ll get everyone talking.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Grilled Chicken Adana Kebabs (lucky you!), place them in an airtight container in the fridge. They’ll stay fresh and tasty for about 2 to 3 days. Keep them separate from bread or salad components to help maintain their best texture and flavor.
Freezing
For easy planning, Grilled Chicken Adana Kebabs freeze beautifully before or after grilling. Freeze raw, shaped kebabs flat on a tray, then transfer to a freezer bag; they’ll keep for up to 2 months. If freezing cooked kebabs, cool completely first, then wrap well and store in a freezer-safe container for maximum freshness.
Reheating
To reheat, gently warm your kebabs in a 350°F oven for about 10 minutes, or until hot throughout. You can also reheat on a skillet over medium heat for a few minutes, turning to refresh their golden color. Avoid microwaving if possible—it works in a pinch, but the oven or skillet will keep the outside a bit crisp and flavor-packed.
FAQs
Can I use a different type Main Course
Absolutely! While ground chicken keeps things light and moist, you can swap in ground turkey or even a blend of chicken and turkey if you prefer. Traditional Adana kebabs are made with lamb, so feel free to experiment and find your favorite flavor combination.
Do I need to use skewers, or can I make them without?
Skewers give Grilled Chicken Adana Kebabs their classic look and help them cook evenly on the grill, but you can shape the mixture into patties or logs and cook them right on an oiled grill pan or baking sheet if you don’t have skewers on hand. Just adjust the cooking time and keep an eye on them as they brown.
What if I don’t have a grill?
No grill? No problem! These kebabs cook up beautifully under a broiler or in a grill pan on the stovetop. Just preheat, oil well, and cook as directed, turning for even browning and that charred flavor we all love.
How spicy are Grilled Chicken Adana Kebabs?
The kebabs have a gentle kick thanks to cayenne pepper, but you’re in full control of the heat level. Start with half the cayenne for a milder taste, or add more (or some crushed red pepper) to turn up the spice. Kids and adults alike can both enjoy—with a little adjustment!
Can I prepare the kebabs ahead of time?
Yes! You can mix and shape Grilled Chicken Adana Kebabs up to a day ahead and store them covered in the fridge. Let them sit at room temperature for about 20 minutes before grilling for more even cooking. This makes dinner party prep or weeknight meals extra simple.
Final Thoughts
Grilled Chicken Adana Kebabs are the kind of dish that turns a simple meal into an adventure. With every juicy, spice-laced bite, you’ll feel like you’ve taken a quick trip to Turkey—no plane ticket required! Give these kebabs a place on your grill this season, and be ready for rave reviews from everyone around your table.
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Grilled Chicken Adana Kebabs Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Grilled Chicken Adana Kebabs are a flavorful and spicy Turkish delight. Made with a mix of ground white and dark meat chicken, these kebabs are seasoned with a blend of aromatic spices and herbs, then grilled to perfection. Serve them with warm flatbread, onions, parsley, lemon wedges, and a side of yogurt or garlic sauce for a complete and satisfying meal.
Ingredients
Ground Chicken Mixture:
- 1 ½ pounds ground chicken (preferably with a mix of white and dark meat)
- 1 small onion (grated)
- 2 cloves garlic (minced)
- 2 tablespoons red bell pepper (finely chopped or grated)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground sumac (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil (plus more for grilling)
For Serving:
- Flatbreads or pita
- Sliced onions
- Parsley
- Lemon wedges
- Yogurt or garlic sauce
Instructions
- Prepare the Chicken Mixture: In a large bowl, combine ground chicken, grated onion, garlic, red bell pepper, tomato paste, cumin, paprika, cayenne, sumac (if using), salt, pepper, parsley, and olive oil. Mix well until sticky and well blended. Refrigerate for 30 minutes to 1 hour.
- Grill the Kebabs: Preheat grill to medium-high heat. Mold chicken mixture onto skewers. Grill for 10–12 minutes, turning occasionally, until cooked through.
- Serve: Serve hot with flatbread, onions, parsley, lemon wedges, and yogurt or garlic sauce.
Notes
- Chill the mixture to prevent sticking.
- Soak wooden skewers before use.
- Kebabs can also be cooked under a broiler or in a grill pan.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Turkish, Middle Eastern
Nutrition
- Serving Size: 1 kebab (without bread or sauce)
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg
