Turkish-inspired chicken kebabs
Middle Eats · ♥ 3.1K likes · 69.1K views · 5 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp pulbiber flakes
- 1 tbsp garlic granules
- 1 tbsp Turkish or Greek oregano
- 1 tbsp sumac
- 1½ tsp cumin
- 1½ tsp black pepper
- 1 tbsp salt
- 500 g boneless chicken thighs
Combine the pulbiber, garlic granules, oregano, sumac, cumin, black pepper and salt in a container and shake to combine; label it and keep it on hand.
Turkish-inspired rub
- 2 tbsp Turkish rub
- 1½ tbsp olive oil
Mix two tablespoons of the rub with one and a half tablespoons of olive oil in a bowl and combine with 500 grams of chicken cut into bite-sized pieces.
Fold each piece of chicken in half and slide it onto a skewer, six to seven pieces per skewer, then spread the pieces slightly so they are not compressed.
- 20 g tomato paste
Grill over white hot coals for about 10 to 12 minutes, rotating every couple of minutes for an even cook.
- 1 tsp paprika
- 50 ml water
Mix the tomato paste, paprika and water and brush the glaze on once the outside is seared on all sides.