Begin by grating the onion and red bell pepper, ensuring you squeeze out any excess juices. In a large mixing bowl, combine the finely minced chicken, grated onion, red pepper, garlic paste, minced green chili, salt, sweet paprika, red chili flakes, and fresh parsley. Knead the mixture thoroughly for about 5 minutes until it forms a cohesive, dough-like consistency. Cover and refrigerate for at least 1 hour to enhance the flavors.

Once the chicken mixture has chilled, divide it into equal portions, aiming for roughly 6-8 pieces depending on the size of your skewers. Wet your hands with cold water to prevent sticking, then take each portion and mold it around a skewer, forming a long, flattened shape.

As you prepare the skewers, preheat your grill or skillet to medium-high heat, around 400°F (200°C). Lightly brush the grill grates with oil to prevent the kebabs from sticking and to enhance their flavor.

Carefully place the kebab skewers on the preheated grill. Grill for about 5-6 minutes on each side, turning occasionally for even cooking.

Once the kebabs are perfectly grilled, remove them from the heat and let them rest for a couple of minutes. Serve the Chicken Adana Kebabs hot or warm with your favorite accompaniments.