Chop the onions, garlic and peppers finely and mix them with the mince along with the butter, chopped into small pieces. Season the mixture with spices and parsley. Leave it for 2 hours in the fridge.
Form balls from the cooled mince, slightly larger than a ping pong ball.
Put them on skewers and distribute them along their length with your fingers - make sure the mixture is thinly and evenly distributed along the skewers. Otherwise, the Adana kebabs are not going to stick to it.
Put them in the fridge for half an hour, for the butter to harden.
Grill them on all sides.