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On 4/8/2019 at 7:45 AM, ArthurDent said:

Those look great. What were the spices?

Chicken Kebabs (Turkish)



    2  chicken breasts ( 2 halves), or 4 to 5 boneless thighs

    1 medium onion

    2 cloves garlic

    2 tbsp. tomato paste

    ½ cup plain yogurt or milk

    3 tbsp. vegetable oil

    1 tsp. ground black pepper

    1 tsp. paprika

    1 tsp. salt

   oregano, sumac and paprika for garnish




Begin by washing the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice.


Using the finest grater possible, grate the onion and garlic cloves. Pour the pulp and juice into a very fine wire mesh strainer and press out the juice into a separate bowl. You will use the onion and garlic juice in the marinade and discard the pulp.


            In a glass or ceramic bowl, combine the juice, yogurt or milk, oil, tomato paste and seasonings. Add the cubed chicken. Cover the bowl and refrigerate it for at least four hours, or overnight for the best results.


When you are ready to cook the chicken, remove the pieces from the marinade and lace them on small metal or bamboo kebab skewers. The chunks of chicken can touch each other, but don’t pack them together too closely.


            Sprinkle the kebabs with salt then put them on the grill. Grill them evenly on all sides. You can sprinkle Turkish spiceslike oregano and paprika over the hot kebabs to add extra flavor.


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