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Turkish chicken kebabs


Turkish chicken kebabs

Ingredients 27
Servings 6 people
Time 30 min

Ingredients

  • 4
    chicken breast fillets, cut into thirds
  • 4
    deboned chicken thighs (with skin)
  • salt and freshly ground pepper
  • 250
    ml
    plain double-cream yoghurt
  • 30
    ml
    olive oil juice
  • 1
    grated zest of 1 lemon
  • 30
    ml
    tomato paste
  • 15
    ml
    brown sugar
  • 6
    cloves
    garlic (chopped)
  • 5
    ml
    dried chilli flakes, ground cumin, paprika and dried oregano
  • 80
    ml
    olive oil juice and grated zest of 1 lemon
  • 15
    ml
    honey
  • 2,5
    salt
  • 2,5
    ml
    dried mint
  • 1
    green chilli, chopped (optional)
  • 2
    large tomatoes, seeded and diced
  • 250
    g
    cherry tomatoes, halved
  • 1
    onion, chopped
  • 1
    cucumber, seeded and diced
  • 1
    green pepper, diced (optional)
  • handful
    fresh flat leaf
  • parsley, chopped
  • KEBABS
  • 1
    onion, quartered and the layers separated
  • TO SERVE
  • 125
    ml
    hummus or plain double-cream yoghurt
  • 6
    readymade flatbreads, pittas or rotis
 

Method

20 min
 

Make a fire with enough coals to braai the chicken. Keep 4 metal skewers and a braai grid handy.

1. Put the chicken in a marinating bowl. Season with salt and pepper.

2. MARINADE Mix all the ingredients well and pour over the chicken. Mix well, making sure the chicken is entirely covered in marinade. Cover and marinate in the fridge for at least an hour or overnight.

3. SALAD Mix all the ingredients well.

4. KEBABS Thread the chicken and onion slices on the skewers, then arrange the kebabs on the braai grid. Position the grid 15cm above the coals and braai the kebabs for 20 minutes or until cooked through and lightly charred. Turn often to make sure they are cooked through evenly.

5.TO SERVE Spread hummus or yoghurt on the flatbread, pittas or rotis. Remove the chicken and onion slices from the skewers and arrange on the bread with the salad

 

 

 

 

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