Turkish Chicken Adana Kebabs

Ingredients

• Skewers (4-6, soaked in water)
• Olive oil (2 tablespoons, for brushing)
• Fresh parsley (1/4 cup, finely chopped)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Paprika (1 tablespoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Red pepper flakes (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1 small, finely chopped)
• Ground chicken (1 pound)
• Greek yogurt (1 cup, for sauce)
• Lemon juice (1 tablespoon, for sauce)
• Cucumber (1/2, grated for sauce)
• Dried mint (1 teaspoon, for sauce)

Instructions

1. In a large bowl, combine the ground chicken, chopped onion, minced garlic, red pepper flakes, ground cumin, ground coriander, paprika, salt, black pepper, and fresh parsley. Mix well until fully combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together and the mixture to firm up.
3. While the mixture is chilling, prepare the yogurt sauce. In a bowl, mix together the Greek yogurt, grated cucumber, lemon juice, and dried mint. Season with salt to taste and set aside.
4. Preheat the grill to medium-high heat.
5. Divide the chicken mixture into 4 equal portions. Take one portion and mold it onto a skewer, shaping it into a long, thin kebab. Ensure it's tightly packed to prevent it from falling off during grilling.
6. Repeat with the remaining portions of chicken mixture and skewers.
7. Brush the kebabs lightly with olive oil to prevent sticking and enhance flavor.
8. Grill the kebabs for about 6-8 minutes per side, or until cooked through and slightly charred. Ensure the internal temperature reaches 165°F (75°C).
9. Serve the Chicken Adana Kebabs hot with warm pita bread, a generous dollop of yogurt sauce, and a fresh side salad.