Turkish Chicken Mince Kebab, Juicy Grilled Chicken Kebabs

Also known as Chicken Adana Kebabs, these chicken mince kebabs are a recent street food invention to substitute the more expensive lamb with chicken and yet to offer the same taste explosion. Although called chicken kebabs, these kebabs have the signature ingredient “lamb fat” to elevate the flavor and offer a unique taste, especially when grilled on charcoals.

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Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa
🍳 Baking Sheet: https://amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0
🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq
🍢 Square Skewers: https://amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48

Ingredients:
• 500 g minced chicken (breast / thigh mixed)
• 100 g lamb fat, minced
• 1 red paprika, finely minced
• 1 tbsp chili flakes (pul biber)
• 1 tbsp paprika powder
• 1 tsp salt
• Garnish: chopped onions, parsley, sumac
• Lavash or pita bread to serve
Instructions:
1. Cut the chicken into smaller pieces and mince with a large knife or food processor
2. Cut the lamb fat and mince into smaller pieces
3. De-seed and finely mince a red paprika pepper and squeeze out the juice
4. Combine minced chicken, minced lamb fat and paprika in a mixing bowl
5. Add 1 tsp salt, 1 tbsp chili flakes and 1 tbsp paprika powder
6. Gently mix with your hands until all the ingredients are fully combined
7. Refrigerate for at least 2 hours
8. Divide the mixture into 4 – 6 portions and wet your hands before shaping on the skewers
9. Thrust a portion onto flat skewers and thread each portion onto large flat kebab skewers.
10. Alternatively use smaller portions and thread on wooden skewers
11. Keep the skewered kebabs in the fridge until the grill is ready
12. Thinly chop 1 onion and mix 1 tbsp sumac
13. Chop a small bunch of parsley and combine with the onion sumac, set aside
14. Prepare the grill, wait until the fire is medium low
15. Start grilling the kebabs and rotate after 1-2 minutes once one side is slightly cooked
16. Rotate every 1-2 minutes and cook on the grill for 8 – 10 minutes until both sides are nicely charred
17. Serve on pita or lavash bread and garnish with onion salad and grilled vegetables

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.