These spicy chicken kabobs are a staple of Turkish cuisine and often served with rice, salad and tzatziki on special occasions and at celebrations. In this simple yet authentic recipe, chicken thighs are coated in mint, Aleppo pepper, and Turkish sweet red pepper paste which caramelises beautifully when grilled.
PREPARATION
20 minutes,
plus 30 minutes marinating
SERVES
4
COOKING
15 minutes
Ingredients
For the marinated chicken:
2 tablespoons dried mint
1 tablespoon red pepper flakes
1 tablespoon finely chopped thyme
1 tablespoon Aleppo pepper
1 teaspoon black pepper
1 teaspoon salt
½ cup (120ml) extra virgin olive oil
1 tablespoon tomato paste
1 tablespoon Turkish sweet red pepper paste or another tablespoon of tomato paste
3 – 4 boneless, skinless chicken thighs,
cut into 2.5cm pieces
For serving: Tzatziki
Steamed rice
Directions
For the marinated chicken:
In a large bowl, combine all the ingredients expect the chicken. Add the chicken and mix well. Cover, then set aside at room temperature for 30 minutes.
Preheat a grill over high heat.
Thread the chicken onto skewers. Place the skewers on the grill and cook for 12 minutes, turning occasionally, until charred. Transfer to serving dish.
Serve hot with Tzatziki and rice.
Recipes from Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum with Shana Liebman
Published by Phaidon, phaidon.com. $80.
