Turkish Chicken Kebab
Turkish Chicken Kebab
When it comes to any kind of kebab, it calls for simple but
quality ingredients, a marinade that deserves some time
and a lick of flame wherever possible. Grilled meats and
vegetables paired with fresh salads, dips and sauces are
one of the simple pleasures of life.
Servings
6
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 2 large garlic cloves
- 1⁄2 brown onion
- 2 tbsp yoghurt
- 1 tbsp dried oregano
- 1 tsp cumin
- 1⁄2 tsp paprika
- 1⁄2 tsp red pepper flakes
- (pul biber if you can get the authentic Turkish version) or regular dried chilli
- 1⁄2 tsp black pepper
- 8 chicken thighs
- 1 tsp sea salt
- Lemon wedges, to serve
Method
- Preheat oven to 150°C.
- If you have a hand blender, blitz the garlic, onion, yoghurt and all the spices or just mince the onion and garlic as best you can and mix well with the spices.
- Chop up the chicken thighs into 4 or more decent-sized chunks that will fi t happily on a skewer. Mix with the marinade and place in the fridge for as long as possible — 12-24 hrs if you can but a minimum of 1 hr.
- Skewer the chicken and grill on the barbecue (fl ame ideally) but if not, a ridged skillet on the stove with a little oil will work well too.
- Cook for 3-5 mins per side.
- To finish cooking without drying out, place the kebabs in a baking pan, cover with foil and cook in the oven for 5-10 mins.
- Serve with lemon wedges.
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