Chef Serge originally shared this recipe with Adam Bledsoe and Ashley King on THV11’s the Vine show, but in case you missed that episode, we are sharing it here again on the blog. Turkish chicken kebabs is a popular grilled chicken dish that has been enjoyed in Turkey for centuries. The origins of the dish can be traced back to the Ottoman Empire, where lamb was traditionally used instead of chicken. Over time, chicken became a more popular meat choice in Turkey, and many variations were developed. The dish typically consists of marinated and skewered pieces of chicken that are grilled to perfection.
There are many ways to serve this dish. One popular way to serve Turkish chicken kebabs is with rice pilaf and a side salad. Another traditional way to serve the dish is with flatbread and yogurt sauce. In recent years, chefs and home cooks have experimented with different ingredients and flavors to create unique twists on the classic Turkish chicken kebab. Some may add vegetables such as peppers or onions to the skewers, while others may use different cuts of chicken, such as thighs or wings. No matter what way you choose to serve it, Turkish chicken kebabs are always a delicious and versatile dish that continue to be enjoyed around the world.
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Turkish Chicken Kabobs Recipe
Ingredients
- 4 boneless, skinless chicken breasts, cubed into 1” pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup Greek yogurt
- 3 Tbls. grapeseed oil
- 2 Tbls. tomato paste
- 1 tsp. salt
- 1 Tbls. red pepper paste
- 1 tsp. ground black pepper
- 1 tsp. ground turmeric
- 1 tsp. ground cardamom
- 1 tsp. paprika
- ¼ tsp. cayenne pepper
- Toum (garlic sauce) Recipe Follows
Instructions
Finely dice your onions and garlic cloves.
In a glass bowl, combine the onion, garlic, oil, tomato paste, red pepper paste, salt, black pepper, cardamon, turmeric, paprika. Add cubed chicken, cover and place in the refrigerator and allow to marinade overnight.
Skewer chicken on skewers and discard leftover marinade. Grill on high heat until the internal temperature reaches 165 degrees. Serve with warm pita bread and Toum Sauce.
Toum (Garlic Sauce)
1/2 cup cloves garlic
1 tsp. kosher salt
1/8 cup lemon juice
1.5 cups grapeseed oil
In a food processor pulse the fresh garlic. Scrape the garlic from the edges until all the garlic is chopped. Add salt. Turn the food processor on slowly and add lemon juice. Add the oil about a tablespoon at a time. Continue the process until all the oil and lemon juice incorporates the garlic and you have a creamy paste.
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