Grate the onion and red bell pepper, ensuring you squeeze out excess juice for a firmer texture. In a large mixing bowl, combine the finely minced chicken, garlic paste, minced green chili, grated onion, grated red pepper, salt, sweet paprika, red chili flakes, and chopped parsley. Knead the mixture until it resembles a dough, covering it with plastic wrap before refrigerating for at least 1 hour, or overnight for deeper flavors.

Once marinated, divide the kebab mixture into equal portions for even cooking. With wet hands, mold each portion around flat metal skewers into long, slightly flattened shapes, ensuring they adhere well. Aim for a diameter of about 1 inch.

Preheat your grill or skillet over medium-high heat, brushing the surface lightly with oil to prevent sticking. This heating typically takes about 5 minutes.

Place the assembled Chicken Adana Kebabs on the hot grill, cooking for approximately 5-6 minutes on each side. Turn them occasionally to achieve a beautiful char.

Once cooked, remove the kebabs from the grill and let them rest for a couple of minutes. Serve them hot, elegantly arranged on a platter.