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
TANDOORI SPICED CHICKEN BREAST WITH GRILLED TOMATO JAM AND HERBED YOGURT SAUCE
Steps:
- Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.
- Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.
- Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.
- Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.
GRILLED CHICKEN WITH YOGURT MARINADE
Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They're thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to overcook. In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Provided by Lidey Heuck
Categories poultry, main course
Time 3h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
- Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
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
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 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
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