I love Chicken Shish and decided I wanted to make it at home. It is not only tasty but a nice healthy option for all the family and a great BBQ recipe.
Ingredients for Turkish Chicken Shish Kebab
- Chicken Breasts ~ 2
- Turkish or Greek Yoghurt ~ 3 to 4 desert spoons
- Cumin ~1 teaspoon
- Ground Sweet Red Pepper or Paprika ~ 1 teaspoon
- Red Pepper Flakes or chilli flakes ~ 1 teaspoon
- Lemon Juice ~ ½ a Lemon
- Olive Oil ~ 1 tablespoon
- Salt to taste
Mix your yoghurt with the spices and olive oil in a bowl and season to your taste.
Then take your Chicken Breasts and cut them into small cubes. Add your chicken to the yoghurt mix and mix your chicken through making sure it is covered well.
Then cover your chicken and yoghurt mix and leave in the fridge over night or at least 2 hours. This will make sure the spices get into the chicken and the youghurt will keep the chicken nice and tender.
You can cook your Chicken Shish Kebabs on the BBQ where you will get the best flavour, on a grill or in the Oven.
Make sure to have you grill and oven very hot, this makes sure you seal the chicken and keep all the tasty juices in and keeps the chicken lovely and moist.
Oven temp 350 to 400 degrees.
You can place your Kebabs on a baking sheet to place in the oven, but I wanted them to cook more as if they were on the BBQ or Grill so I used a baking tin with high sides that I could rest the Kebab Skewers on so they were slight raised.
It is best to use metal Kebab Skewers as they heat up during cooking and help to cook the inside of the chicken. You can use wooden Skewers, just make sure to soak them in water before use so they don’t catch fire.
Your kebabs should only take a about 10 to 15 minutes to cook depending on the size of you chicken chunks, keep checking them so that they don’t burn and turn them over half way through the cooking.
Then serve with the follow accompaniments.
Turkish Onion Salad
- Onion ~ 1 Medium
- Lemon Juice ~ ½ lemon
- Sumac ~ 1 teaspoon
- Flat Leaf Parsley small handful.
Take one medium onion, and halt the onion. Then slice your onion as fine as you can in half moon shapes. Then place the onion in a bowl, I like to add lemon juice of ½ a lemon and then sprinkle over a teaspoon of Sumac. You can also add in a handful of chopped flat leaf parsley.
Turkish Shepherds Salad
- Tomatoes ~ 2 medium
- Cucumber ~ 1 large
- Green Pepper Bell or Carliston ~ 1 to 3
- Flat Leaf Parsley small bunch chopped
- Lemon Juice ~ 1 Lemon
- Olive Oil ~ 1 dessert spoon
- Salt (optional)
Chop up all the vegetables and add to a bowl and in your Parsley, then add your Lemon Juice and Olive oil and mix through you salad for a tasty dressing.
Turkish Bulgur Pilav
- Bulgur ~1 to 2 cups
- Tel Sehriye or Vermicelli ~ ½ cup
- Tomato Paste ~ ½ tablespoon
- Pepper Paste ~ ½ tablespoon (if you don’t have Pepper Paste add a full tablespoon of Tomato Paste)
Salt to taste
Before you add your water to the Bulgur, mix through the Tomato Paste and Pepper paste making sure to cover all of the grains. Add in your water and allow to cook and cool.
© 2013 – 2015, Kerry Arslan. All rights reserved.