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
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-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.
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
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
GRILLED CHICKEN KEBABS
The popular grilled chicken kebabs of Lebanon and Syria, called shish tawuq in Arabic are probably of Turkish origin, from the Turkish word for chicken, tavuk. As with so many grilled foods in the Arab world, this preparation is traditionally served at special grill restaurants in Lebanon. Every cook uses, it seems, a different spice blend, so I give you some options to play with. Serve these hot as a passed appetizer or at a sit-down dinner or meze party. If you are serving it as a passed appetizer, use 6 or 8-inch wooden skewers with fewer pieces of meat on them. You may have to cut the skewers down to size.
Provided by Food Network
Categories main-dish
Time 6h40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, if using, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally. Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.
- Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many months.
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.
DONER KEBAB (TURKISH-STYLE KEBAB) WRAP
Enjoy the flavors of Turkey with a delicious street-food favorite: the doner kebab. This dish is enjoyed the world over. Our tasty Doner Kebab (Turkish-Style Kebab) Wrap recipe calls for wrapping hummus, chicken, lettuce, feta cheese and more in a warm pita.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Mix tomato paste with 1 cup sour cream; 1/4 cup dressing; and 1-1/2 tsp. each garlic powder, coriander and cumin until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each thigh with sour cream mixture. Refrigerate 3 hours to marinate.
- Heat oven to 400°F. Cover rimmed baking sheet with foil; spray with cooking spray. Place 2 large skewers, parallel to each other and 1-1/2 inches apart, on prepared baking sheet. Repeat with 2 additional skewers.
- Remove chicken from marinade; discard marinade. Fold chicken thighs in half, then thread evenly onto skewers, tightly threading half the thighs onto each set of parallel skewers.
- Drizzle with 2 Tbsp. of the remaining dressing.
- Bake 30 to 35 min. or until chicken is done (165°F). Remove chicken from oven. Heat broiler.
- Broil chicken, 4 inches from heat, 5 min. on each side or until golden brown on both sides. Meanwhile, mix remaining sour cream, dressing and seasonings until blended. Reserve for later use.
- Stand 1 kebab on work surface, then use sharp knife to cut chicken vertically, from top to bottom, into thin strips.
- Stack pita breads on microwaveable plate; cover with damp paper towel. Microwave on HIGH 30 sec.
- Spread pita breads with hummus; top with lettuce, tomatoes, cheese and chicken. Drizzle with reserved sour cream mixture; roll up.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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