TURKISH CHICKEN KEBABS
I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h27m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g
SPICY TURKISH GROUND CHICKEN KABOBS
Steps:
- Preheat broiler. In a large bowl, combine the ground chicken, egg whites, onion, bell pepper, 2 tb olive oil & seasonings. Mix gently until well blended. Divide into even portions that are equal to double the number of servings being made. For example, if you are making this recipe to serve four, divide the seasoned meat into 8 portions. Form each portion into a 2 1/2" - 3" long sausage. To prevent the meat from sticking too much, wet hands with cold tap water when forming the patties. Insert a flat-bladed skewer lengthwise through the meat. Gently flatten the meat & shape it into an oval (about 3" x 1 1/2") around each skewer. Repeat, placing two kabobs on each skewer. Arrange skewers on a foil-lined broiling tray. Brush lightly on both sides with remaining olive oil. Broil about 4" from source of heat until done (but not browned), about 1 1/2 - 2 minutes per side. Serve immediately over rice pilaf. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:59:12 -0600 From: Ilene Warfield
Nutrition Facts : Calories 990 calories, Fat 47.13594 g, Carbohydrate 29.37223 g, Cholesterol 385.28 mg, Fiber 13.0302499163151 g, Protein 125.95706 g, SaturatedFat 11.859136 g, ServingSize 1 1 Serving (1043g), Sodium 954.3835 mg, Sugar 16.3419800836849 g, TransFat 4.515986 g
SPICY TURKISH GROUND CHICKEN KABOBS
Steps:
- Preheat broiler. In a large bowl, combine the ground chicken, egg whites, onion, bell pepper, 2 tablespoons olive oil & seasonings. Mix gently until well blended. Divide into even portions that are equal to double the number of servings being made. For example, if you are making this recipe to serve four, divide the seasoned meat into 8 portions.
- Form each portion into a 2 1/2" - 3" long sausage. To prevent the meat from sticking too much, wet hands with cold tap water when forming the patties. Insert a flat-bladed skewer lengthwise through the meat. Gently flatten the meat & shape it into an oval (about 3" x 1 1/2") around each skewer. Repeat, placing two kabobs on each skewer.
- Arrange skewers on a foil-lined broiling tray. Brush lightly on both sides with remaining olive oil. Broil about 4" from source of heat until done (but not browned), about 1 1/2 - 2 minutes per side. Serve immediately over rice pilaf.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GROUND CHICKEN KABOB
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add chicken, turmeric, salt, saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
- Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture.
- Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side.
CHICKEN KEBAB, TURKISH STYLE
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start a charcoal or wood fire or heat a gas grill. The fire should be moderately hot and the rack about 4 inches from the heat source. Mince one onion, and combine it in a large bowl with oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram or oregano. Taste, and adjust seasoning. Marinate chicken in this mixture for at least a few minutes or overnight in refrigerator.
- If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters, then separate it into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.
- Grill, turning as each side browns, and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 635 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY LEMON CHICKEN KABOBS
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.
Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
TURKISH-SPICED CHICKEN KEBABS WITH POMEGRANATE RELISH AND TAHINI YOGURT
Provided by Sarah Dickerman
Categories Chicken High Fiber Dinner Spice Healthy Pomegranate Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 22
Steps:
- For tahini yogurt:
- Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes. Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.
- For pomegranate relish:
- Mix all ingredients in medium bowl. Season to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For chicken:
- Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
- Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with tahini yogurt, pomegranate relish, and warm pita breads.
TURKEY KOFTA KABOBS
My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.
Provided by Susan
Categories World Cuisine Recipes Asian
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
- Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
- Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g
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