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 .
Nutrition Facts : Calories 999 kcal, Carbohydrate 45 g, Cholesterol 186 mg, Fiber 2 g, Protein 40 g, SaturatedFat 22 g, Sodium 2884 mg, Sugar 16 g, Fat 74 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
YOGURT-MARINATED CHICKEN KEBABS WITH ALEPPO PEPPER
Provided by Steven Raichlen
Categories Chicken Garlic Yogurt Low Cal Backyard BBQ Ramadan Dinner Lunch Summer Grill Grill/Barbecue Healthy Chile Pepper Bon Appétit
Number Of Ingredients 12
Steps:
- If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
- Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
- *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
- **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
- Ingredient tip:
- Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.
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.
GRILLED MOROCCAN CHICKEN
Make and share this Grilled Moroccan Chicken recipe from Food.com.
Provided by Mirj2338
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
- Process until smooth.
- Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
- Preheat the grill to medium hot.
- Grill chicken breasts 5-7 minutes on each side, or until done.
TURKISH GRILLED CHICKEN
Make and share this Turkish Grilled Chicken recipe from Food.com.
Provided by Dugyb
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 803, Fat 58.5, SaturatedFat 15.7, Cholesterol 255.2, Sodium 823, Carbohydrate 2.2, Fiber 1.1, Sugar 0.2, Protein 63.7
TURKISH GRILLED CHICKEN
This has long been one of my favorites and it is easy to prepare and inexpensive to serve to the weekend family gathering. You'll get lots of compliments.
Provided by Moody's Foodie
Number Of Ingredients 12
Steps:
- Mix all ingredients, except the chicken in a large bowl or large zip-lock bag.
- Place the chicken in the bowl or bag, ensuring the chicken is well coated, and refrigerate for at least 2 hours or overnight.
- Preheat your grill and place the foil with edges curled up to retain the marinade.
- Put the chicken and onions on the foil with the marinade and "sauté" the chicken and onions until they begin to brown, turn and sauté until done, about 10 to 12 minutes.
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.
TURKISH-STYLE GRILLED CHICKEN WITH YOGURT AND CUMIN (TAVUK IZGAR
This is from "The Mediterranean Kitchen" by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup.
Provided by firefly68
Categories Chicken
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 441.7, Fat 30.6, SaturatedFat 8.9, Cholesterol 163.2, Sodium 166.7, Carbohydrate 5.7, Fiber 0.9, Sugar 2.8, Protein 34.7
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
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