TURKISH CHICKEN SHISH KEBABS (TAVUK SIş)
Summer is just around the corner and what could be better for the first barbecue of the season than BBQ Chicken Shish Kebabs? Marinated in yoghurt and spices, these kebabs are beautifully tender and have a delicious tang. Serve with Homemade Tzatziki / Cacık!
Provided by Jay Wadams
Categories Main Course
Time 12h25m
Number Of Ingredients 21
Steps:
- Up to 24 hours before you want to cook the chicken, whisk together all marinade ingredients. Add the chicken, stir well to coat, then cover and refrigerate until needed. Even half an hour in the marinade is better than nothing at all, though several hours is better.
- To make the Tzatziki/Cacık, stir together all ingredients and chill until needed. Can be made up to 8 hours in advance.
- To prepare the kebabs, thread the chicken onto metal skewers, alternating with onion and bell pepper (if using). If you are using wooden skewers soak them in water for half an hour before using. Heat the grill or BBQ to medium-high, brush with oil and cook the chicken kebabs for 10 minutes, turning halfway, until charred and cooked through. If using, drizzle with a little honey and pomegranate molasses in the last 2 minutes of grilling.
- Serve immediately with Tzatziki/Cacık, lemon slices, and flatbreads.
Nutrition Facts : Calories 870 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 245 milligrams cholesterol, Fat 35 grams fat, Fiber 5 grams fiber, Protein 58 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 grams, Sodium 1464 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
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
TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE
Steps:
- Gather the ingredients.
- Pat the chicken breasts dry with paper towels.
- Cut the meat into 1-inch pieces. Set aside.
- Using the finest grater possible, grate the onion and garlic cloves over a medium bowl.
- Pour the pulp and juice into a fine mesh strainer and, using a wooden spoon, press out the juice into a medium bowl. Discard the onion and garlic pulp; reserve the juice.
- Stir together the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and salt.
- Add the cubed chicken and toss to coat.
- Cover the bowl and refrigerate it for at least 4 hours, preferably overnight for maximum flavor.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If using bamboo skewers, soak skewers in water for 30 minutes so they don't catch fire on the grill.
- Remove the chicken pieces from the marinade and thread them onto soaked bamboo kebab skewers or metal skewers. The chunks of chicken can touch each other, but don't put them too close together to ensure they cook through. Discard any remaining marinade.
- Sprinkle the kebabs generously with salt and place on pre heated grill. Grill evenly on all sides, about 12 minutes total.
- Garnish with sumac, dried oregano, and paprika, if desired, and serve.
Nutrition Facts : Calories 276 kcal, Carbohydrate 5 g, Cholesterol 98 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 311 mg, Sugar 3 g, Fat 11 g, ServingSize 6 to 8 kebabs (6 to 8 servings), UnsaturatedFat 0 g
YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER
Provided by Steven Raichlen
Categories Chicken Garlic Yogurt Low Cal Backyard BBQ Ramadan Dinner Lunch Summer Grill Grill/Barbecue Healthy Chile Pepper Bon Appétit
Number Of Ingredients 12
Steps:
- If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
- Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
- *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
- **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
- Ingredient tip:
- Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.
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
GROUND CHICKEN/TURKEY KOFTA KEBABS
This is a light recipe that is awesome on the taste buds. It is very easy and quick to make and goes nicely along with couscous. You can play around with the vegetable ingredients till you get the right mixture, so those are estimates. I usually get a stir fry mix with peppers and onion and use 1 cup and mince it in a cuisine art chopper. I usually form them on metal skewers and remove them when cooking since my grill is too small.
Provided by deinemuse
Categories Chicken
Time 30m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mince garlic.
- Shred onion and pepper.
- Mix all ingredients together with a spoon till evenly mixed. You can put in the refrigerator from 30 to 24 hours.
- Use water on hands and form on skewers.
- Cook them on preheated lightly oiled grill, pan, broil, turning every 2 minutes until completely cooked. 6-10 minutes.
Nutrition Facts : Calories 176.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 97.5, Sodium 110, Carbohydrate 2.9, Fiber 1.2, Sugar 0.7, Protein 20.3
TURKISH KEBABS
This is my version of Turkish kebabs which I made 'off the cuff' after searching unsuccessfully for a recipe online. The original sandwiches are made from meat that is pressed into a loaf and grilled on a rotating spit. The meat is shaved off as it gets crispy and then put into a pita sandwich. My recipe calls for thin slices of meat to be marinated and then broiled to get the same effect without a huge rotating grill. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.
Provided by RACHEY638
Categories World Cuisine Recipes Middle Eastern Turkish
Time P1DT50m
Yield 6
Number Of Ingredients 18
Steps:
- Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
- Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 36 g, Cholesterol 33.5 mg, Fat 34.3 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 9.4 g, Sodium 890.5 mg, Sugar 3.1 g
TURKISH KEBABS WITH TOMATO CHILLI SAUCE
These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
- Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
- Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
- Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.
Nutrition Facts : Calories 276 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
TURKISH CHICKEN KEBABS WITH ALEPPO PEPPER
This is a dish from Maa Dagdevien, the "go to guy" for Turksih barbeque. The aleppo pepper can be substitued with 2 tsp. dried red pepper and 2 tsp. paprika. Note: If using red pepper; place red peppers & paprika, in a small bowl,combine with 2 T. warm water and let stand 5 minutes mix into a paste.
Provided by BakinBaby
Categories Chicken Thigh & Leg
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- MixAleppo peppers with 1 T. warm wter, let stand about 5 min, mix into a paste.
- Combine yogurt,olive oil, red wine vinegar,tomato paste, 2 teaspoons kosher salt and 1 teaspoons black pepper in a bowl, stir in Aleppo paste, then sitr in garlic and lemon slices; reserve about 1/3 cup of marinade to glaze kabobs with during grill time, then stir in chicken; cover and chill at least 15-30 minutes.
- Remove chicken from marinade, discard marinade.
- Place chicken on skewers and grill,baste with reserved marinade, grill until golden brown and cooked through, Turn skewers occasionally 10-12 minute total.
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