In a large mixing bowl, combine 500g of finely minced chicken with 1 tsp of garlic paste, 1 grated onion, and 1 grated red bell pepper. Add in ½ tsp minced green chili, 1 tsp of salt, 1 tsp sweet paprika, 1 tsp red chili flakes, and ½ cup finely chopped parsley. Use your hands to knead the mixture until fully integrated, then cover and refrigerate for at least 1 hour to develop rich flavors.

Once the kebab mixture has chilled, take a handful and press it around flat metal skewers using your dampened hands. Shape each portion into elongated kebabs, ensuring they are tightly molded to avoid falling apart while grilling.

Prepare your grill or skillet by preheating it to medium-high heat, aiming for a temperature around 400°F (200°C). Brush the grill grate or skillet with a light coating of oil to prevent sticking and promote even cooking.

Carefully place the Chicken Adana Kebabs on the preheated grill or skillet. Grill them for about 5-6 minutes per side, turning them occasionally until they’re nicely browned and have visible char marks. Ensure they reach an internal temperature of 165°F (75°C) for safe consumption.

Once grilled to perfection, remove the kebabs from the heat. Serve them hot alongside your favorite sides or dips, like Mediterranean Yellow Rice or warm lavaş bread.