Start by grating one medium onion and one medium red bell pepper, then squeeze out any excess moisture to prevent a watery mixture. In a large bowl, combine the minced chicken with garlic paste, fresh green chili, sweet paprika, red chili flakes, and chopped parsley. Knead the mixture until it is well combined and cohesive, then cover and refrigerate for at least 1 hour.

Once the mixture has chilled, wet your hands with cold water to prevent sticking. Divide the chicken mixture into equal portions and mold around flat metal skewers into flattened sausage-like forms. Pack them firmly to maintain shape during grilling.

Preheat your grill or skillet over medium-high heat. Lightly brush the grill grates with oil to prevent sticking. Aim for a temperature high enough to sear the meat without burning.

Place the assembled skewers on the grill or skillet and cook for about 5-6 minutes, turning occasionally until browned. Ensure they reach an internal temperature of at least 165°F (74°C).

Remove the Chicken Adana Kebabs from the grill and let them rest for a couple of minutes. Serve hot, ideally with Mediterranean yellow rice or flatbread.