Begin by placing the chopped red bell pepper, flat-leaf parsley, tomato paste, and olive oil in a mini food processor. Blitz to a smooth paste. If you don’t have a food processor, grating the bells pepper can work as well.
In a large mixing bowl, add the ground chicken and the prepared capsicum mixture. This combination will infuse the chicken with all the delicious flavors.
Next, sprinkle in all the spices: paprika, salt, ground cumin, ground coriander, ground sumac, smoked paprika, red pepper flakes, and dried oregano. Each spice plays a crucial role in flavor development.
Use your hands to thoroughly combine the chicken and spice mixture. It’s best to get in there and really mix it up, ensuring even distribution of the spices throughout the chicken.
Now, wet your hands slightly to prevent sticking. Take a handful of the chicken mixture and roll it into a ball. Then, shape it into a sausage shape, about 5 to 6 inches long.
Next, gently push a kebab stick through the center of the shaped chicken mixture. Use your hands to spread the mixture out evenly around the skewer. This helps it cook properly and ensures the kebab maintains its form.
Preheat your grill or a heavy-based skillet over medium heat. Once hot, place the kebabs on the grill. They will need to cook for about 4 to 5 minutes on each side until they are golden brown and cooked through.
As they cook, keep an eye on them to avoid burning. You want that perfect balance of char and tenderness.
Once cooked, remove the kebabs from the grill and let them rest for a few moments. This allows the juices to redistribute, making them extra juicy.
Finally, serve your delicious Chicken Adana kebabs with your favorite dips or sides. Enjoy!
