Turkish Chicken Kebab

Turkish Lamb Kebab, Chicken Kebab, Pilaf, and Red Lentil Soup
Marinating the chicken in yogurt makes for a wonderfully tender texture, and the traditional Turkish spices are absolutely delicious.  Serve with Turkish Rice Pilaf.

  • 1/2 cup plain yogurt
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (or less according to taste)
  • 1 garlic clove, smashed with salt 
  • 1 tsp pomegranate molasses*
  • 2 Tbsp olive oil
  • ~1 lb boneless, skinless chicken breasts, cubed (approx 2 large breasts)

  1.  In a container with a lid, combine yogurt, cumin, paprika, cayenne pepper, garlic, pomegranate molasses, and olive oil.  Mix well and add the chicken, ensuring to coat thoroughly.  Marinate overnight, or at least 8 hours.
  2. Preheat your BBQ or a grill pan on the stove.  Thread the chicken cubes onto 4-6 skewers, then grill 7-8 minutes, or until juices run clear.
  • Pomegranate molasses can be found at many groceries in the international isle, usually near Lebanese or Mediterranean ingredients.  Specialty international markets often have it also.  If it is unavailable lemon juice can be added in place- it provides a similar acidity.
Yields 2-4 servings

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