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Turkish Chicken Kebab Recipe

, Free Cooking and BBQ Magazine

Did you know that Turkish cuisine is known not only for introducing the world to shish kebab but for all of its delicious grilled meats and kebabs?

Some of the world’s best and spiciest kebabs come from Turkey’s southeastern provinces.

In Turkish cuisine, ‘şiş’ (SHEESH’) refers to the metal skewer the meat is laced on. Are you a fan?

Tender and smoky chicken kebab is everybody’s favourite!  Just the thought of the incredible juice oozing out of the kebab right when you take a bite is enough to urge you to cook it as fast as you can.

Turkish chicken kebabs include a main ingredient which is of course, Turkish yogurt. But don’t worry if you can’t find it. You can always use Greek yogurt. With the right amount of sweet, sour and spice, this recipe is a definite winner.

, Free Cooking and BBQ Magazine

INGREDIENTS –

Chicken -8 pieces, boneless
Turkish/Greek yogurt-½ cup
Red chilli flakes-1 tsp
Paprika -½ tsp
Ground Cumin Powder-1 tsp
Cinnamon powder-½ tsp
Pepper powder-2 tsp
Garlic-2 tsp (minced)
Lemon juice-1 tsp
Ketchup-1 tbsp
Vegetable oil-1 tbsp
Kosher salt-to taste (1 tsp)

, Free Cooking and BBQ Magazine

METHOD OF PREPARATION

Clean and wash the chicken pieces and slice them up to desired portions.
For the marination, take a bowl. Put the Greek or Turkish yogurt.
To this, add the vegetable oil and lemon juice. This ensures the tenderness of the kebab.
Now add the ketchup and kosher salt.
To spice things up, add the pepper powder, red chilli flakes, paprika. Make sure you don’t go overboard.
Add the minced garlic, ground cumin powder and last but not the least, cinnamon powder.
Give everything a quick whisk.
Add the chicken one by one to ensure all of the pieces are incorporated with the marinade.
After every chicken piece is covered up with the marinade, put the bowl in the fridge for about 2-8 hours for marination.
After everything has been perfectly absorbed by the chicken, prepare it for roasting.
Take two skewers for better stability and skew the chicken one by one. Make sure to leave some space in between each pieces.
Finally, put it on the charcoal grill or barbeque. Do not turn over the chicken for a good 3-4 minutes because it might stick to the grill if undercooked, or you could just use the barbeque stand.
Turn over till you see perfect grilled lines of the kebab.

That’s it! Enjoy Turkish Chicken Kebab with the right garnish and sauce of your choice.

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