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
TURKISH MARINADE FOR CHICKEN
I love yogurt based marinades for chicken; they seal in the moisture well. I found this one while browsing for recipes for ZWT 2006 - African/Middle East region.
Provided by SusieQusie
Categories Poultry
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a non-reactive bowl.
- Add chicken, cover & refrigerate 6 hours or overnight.
- Grill, broil or bake chicken as desired.
Nutrition Facts : Calories 488.4, Fat 36, SaturatedFat 8, Cholesterol 100.8, Sodium 122.7, Carbohydrate 8.2, Fiber 1.5, Sugar 4.2, Protein 33.1
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
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
TURKISH CHICKEN THIGHS
From Eating Well April/May 2005. I have used boneless skinless thighs, and it worked very well. I also suggest using fresh mint!
Provided by Carianne
Categories Chicken Thigh & Leg
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss lemon juice and chicken pieces.
- In a seperate bowl, whisk together yogurt, garlic, ginger, paprika, mint, and salt. Pour over chicken, stir to coat, cover with plastic wrap, and refrigerate for 1 - 24 hours.
- Position oven rack to upper 1/3 and preheat broiler. Discard excess marinade. Broil chicken for 15 minutes.
- Reduce heat to 400 degrees F and bake for 15 additional minutes.
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