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.

Notes:

• 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

Curried Chicken Tenders

• 1 lb chicken breast
• 2 Tbs soy sauce
• 2 Tbs lemon juice
• 2 Tbs curry powder
• 1 Tbs vegetable oil
• 1 Tbs brown sugar
• 1/2 tsp ground cumin
• 1/4 tsp Chinese 5 spice powder (optional)
• Bamboo skewers

In a gallon zipper storage bag, put all ingredients but the chicken.  Mix well.  Cut the chicken breasts into strips, and place with the marinade in the zip lock bag.  Marinate for at least 30 minutes (overnight is definitely alright).  Thread the marinated chicken onto the bamboo skewers, and grill for 5-8 minutes, or until juices run clear.

Notes:

• Remember to soak your skewers in water about a half hour before using them to protect them from burning on the grill.
• Chinese 5 spice powder can be found in the spice isle, and the Asian isle.

Yields 4 servings.

Chicken Souvlaki

• 4 boneless, skinless chicken breasts
• 3 Tbs extra-virgin olive oil
• 3 Tbs fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dry thyme
• 1 1/2 tsp dry oregano
• Salt and pepper to taste

Cut the chicken into ~1 inch cubes. Then, in a gallon plastic zipper bag add the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Mix well, and add the chicken, ensuring that all pieces are coated. Marinate for at least one hour, thread onto kabobs, and bake at 450F for 8-12 minutes, or until juices run clear. Alternatively, the kabobs may also be grilled on medium-high.

Notes:

• When baking, I broil the kabobs for a couple minutes to give them come color.
• I usually serve the kabobs in pitas with tzatziki sauce, and chopped tomatoes.

Yields 4-6 servings.