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.
