Turkish Grilled Chicken Food

GRILLED TURKISH-STYLE CHICKEN WINGS RECIPE

Steps:

• In a medium bowl, stir together pepper paste, olive oil, parsley, garlic, and pomegranate molasses with a rubber spatula until well combined. Stir in salt, isot pepper (if using), cumin, and paprika. Transfer 1/2 cup (120ml) pepper paste mixture to a small bowl and set aside. (If you're marinating the chicken wings overnight, cover and refrigerate this pepper paste mixture until you're ready to grill the wings.)
• Combine chicken wings and remaining pepper paste mixture in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until wings are evenly coated in marinade. Lay bag flat on a rimmed baking sheet and refrigerate, turning bag occasionally, for at least 1 hour and up to 24 hours.
• Set up grill for skewers (see note), making sure to adjust distance between bricks to match the length of your skewers. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals over half the channel between the bricks, creating a modified two-zone direct fire .

TURKISH CHICKEN KEBABS

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).

TURKISH GRILLED TURKEY OR CHICKEN WITH TANGY HERBED YOGURT

Steps:

• Prepare the turkey:
• Using very sturdy kitchen scissors, cut on either side of the backbone and remove it. With the turkey or chicken skin side down and using a large sturdy knife, place the blade of the knife in the center of the breast bone, lengthwise. Using a meat mallet, firmly whack the knife to partially split the bone. Press the turkey or chicken to flatten slightly. Turn the turkey skin side up and press until flattened. Starting from the neck end, work your hands between the skin and flesh, being careful not to tear the skin. Work your hands as far down the legs as possible
• In a small bowl, combine the pepper flakes with all but 1 teaspoon of the garlic paste, the salt, pepper, coriander and 1/2 cup of the oil. Rub half of the mixture under the skin.
• Set the turkey on a work surface skin side up and tuck the wing tips behind the shoulders. Using 2 very long metal skewers, pierce the turkey crosswise diagonally, from drumstick through the opposite breast and through the wing forming a big X. Using the third skewer, pierce the turkey sideways through each breast. Rub the remaining paste all over the turkey or chicken and set it in a baking dish. Add the lemon halves, cover with plastic and refrigerate at least 4 hours, preferably overnight.
• Make the Tangy Herbed Yogurt:
• In another small bowl, combine the yogurt with the chives, oregano and remaining 1 teaspoon garlic paste. Season with salt and pepper and whisk in the remaining 2 tablespoons of oil.
• Light a grill and oil the grates. Grill over medium flame for about 1 3/4 to 2 hours, turning occasionally, until lightly charred in spots and an instant read thermometer inserted into the thigh nearest the joint registers 170°.
• Let the turkey or chicken rest for 20 minutes before slicing. Serve with the yogurt sauce and Tabbouleh.

TURKISH-STYLE GRILLED CHICKEN WITH YOGURT AND CUMIN (TAVUK IZGAR

Steps:

• Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.
• Place the cumin, onion, garlic, paprika, and lemon juice in a food processor or blender and pulse to liquify. Add the yogurt and pulse just until blended.
• Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
• Preheat the broiler or BBQ. Thread the thighs, if using, on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with lemon wedges.

TURKISH MARINADE FOR CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl.
• Add chicken, cover & refrigerate 6 hours or overnight.
• Grill, broil or bake chicken as desired.

TURKISH CHICKEN THIGHS

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.

TURKISH GRILLED CHICKEN

Steps:

• Spatchcock the chicken (cut out the backbone and depress chest to flatten).
• You may want to check the internet for the exact procedure.
• Rub spice mixture all over the chicken.
• Smear chicken with the olive oil.
• Grill on medium heat for 20 min per side.