Meat kebabs are said to be have originated in Turkey, going back to the time of Genghis Khan, when soldiers would skewer chunks of freshly-hunted animals their on swords and grill them over open field fires for a slap-up meal wherever they were camping for the night.
Chicken kebabs are cubes of chicken breast or thigh meat that have been marinated for a few few hours and threaded on skewers, sometimes interspersed with onions and peppers, before being grilled on a high heat to get a beautiful browned char on the outside.
This recipe stays true to Turkish flavours, with a marinade that’s quite spicy but extremely tasty, especially on chicken.
You might not need swords to make these anymore, but they’ll satisfy hungry hordes just the same!
Turkish Chicken Kebabs
- 500 g chicken thighs cut into large cubes
- 1 tbsp tomato paste
- 1 tbsp crushed red chilli flakes
- 2 tbsp dried mint
- 1 tbsp finely chopped thyme
- 1 tbsp Aleppo pepper
- 1 tbsp sweet red pepper paste
- 1 tsp freshly ground black pepper
- kosher salt to taste
Preparing the marinade
- n a large bowl, whisk together the olive oil, mint, chile flakes, thyme, Aleppo pepper, tomato paste, red pepper paste, black pepper, and salt.
- Add the chicken and toss to coat.
- Cover with plastic wrap; let sit at room temperature for at least 30 minutes or for two hours in the fridge
- Prepare six 12-inch metal or (thoroughly soaked) bamboo skewers, shaking off any excess water before using.
- Remove the chicken from the marinade and thread onto the skewers.
Cooking the kebabs
- Preheat the grill to medium-high heat
- Line a baking sheet with some tin foil
- Lay the kebabs on the tin foil
- Pour any leftover marinade over the top of the chicken skewers
- brush the chicken with vegetable oil or melted butter
- Grill the chicken kebabs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking
- Transfer to a platter and serve warm
Stainless steel, double pronged 13 inch sturdy skewers that keep your food from rolling when turning over on the barbecue. When it comes time to serve, a handy built-in slider pushes the meat off each skewer with one easy push.