Cooking a great meal can be the source of much pride and satisfaction. Sometimes, that satisfaction comes from doing lots of research, gathering ingredients, and pulling off a long, complex recipe. Something like Shanghai-style dumplings comes to mind. Other times, though, coming up with a simple dish on your own and having it exceed expectation can be just as satisfying. With just some chicken thighs on hand, I started looking at some Turkish kebab recipes and came up with this. The result was incredibly delicious. The chicken gets a good char, but is nice and juicy on the inside. They are just a little spicy, but not overwhelming at all.
I found out after the fact that yogurt-marinated chicken kebabs are called şiş tavuk in Turkish. I believe this is pronounced something like "sheesh tah-vook." It occurs to me that Turkish cuisine is one that hasn't quite caught on the US in the way that a lot of others have. If only we had a döner stand on every corner like the Germans do. On a side note, I still remember the first jet lagged kebab we had after touching down in Munich so many years ago, so it must have been pretty good!
A quick note on equipment: The use of metal skewers, from what I've heard, is preferred for chicken because the skewers conduct heat to the center of the meat, whereas for beef, wooden skewers are preferred. Besides, I love an opportunity to use my fun Turkish-styled skewers that invoke images of the Janissaries marching around the Ottoman Empire. Or maybe that's just me.
Ingredients
- 4 lb boneless chicken thighs
- 2 cups plain Greek yogurt (I used fat free)
- 1 Tbs cumin powder
- 1 Tbs paprika
- 3 Tbs lemon juice
- 1 tsp crushed red pepper
- 2 tsp salt
- 1 tsp black pepper
- 1/2 onion, minced
- 4 cloves garlic, minced
Instructions
Trim off any skin or large areas of fat from the chicken. Cut into small pieces, about 1 1/2 inches across. In a large bowl, combine chicken with all other ingredients. Mix well with hands to coat the chicken. Cover with plastic wrap and let marinate in the refrigerator for 1-2 hours.
Preheat grill to about 400° F. Assemble the kebabs on skewers. I used 5 skewers. Place the kebabs on the lower rack, right above the flame. Cook with the cover closed until lightly charred on all sides, turning occasionally. If the chicken starts to get done before the char develops, turn the heat up and cook uncovered.
I served with rice. The chicken was also excellent on sandwiches the next day.
I served with rice. The chicken was also excellent on sandwiches the next day.
The skewers came from Turkey. Our set at home was from a very long time ago bought at a Turkish store in Grand Forks at the Washington Street Mall. When I came upon more, I thought you too need a set. I have only been to one Turkish restaurant which was in Manhattan. Sadly it is now closed. Your kebabs look great. I also remember being in Munich with you. Our room at this little hotel on the street with a lot of electronic shops and girlie bars was not ready for us. That may be one of the humblest hotels we have stayed at in Europe but the price was certainly right. It actually was just fine too. The Doner kebab place was just on the same street also. It tasted good albeit all needing a nap. The room had bunk beds for the youngsters, remember?
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