Turkish Chicken Kebab

Turkish Chicken Kebab

By: Harry Lancaster

When it comes to any kind of kebab, it calls for simple but
quality ingredients, a marinade that deserves some time
and a lick of flame wherever possible. Grilled meats and
vegetables paired with fresh salads, dips and sauces are
one of the simple pleasures of life.

Ingredients

• 2 large garlic cloves
• 1⁄2 brown onion
• 2 tbsp yoghurt
• 1 tbsp dried oregano
• 1 tsp cumin
• 1⁄2 tsp paprika
• 1⁄2 tsp red pepper flakes
• (pul biber if you can get the authentic Turkish version) or regular dried chilli
• 1⁄2 tsp black pepper
• 8 chicken thighs
• 1 tsp sea salt
• Lemon wedges, to serve

Method

• Preheat oven to 150°C.
• If you have a hand blender, blitz the garlic, onion, yoghurt and
  all the spices or just mince the onion and garlic as best you
  can and mix well with the spices.
• Chop up the chicken thighs into 4 or more decent-sized chunks
  that will fi t happily on a skewer. Mix with the marinade and
  place in the fridge for as long as possible — 12-24 hrs if you can
  but a minimum of 1 hr.
• Skewer the chicken and grill on the barbecue (fl ame ideally)
  but if not, a ridged skillet on the stove with a little oil will work
  well too.
• Cook for 3-5 mins per side.
• To finish cooking without drying out, place the kebabs in
  a baking pan, cover with foil and cook in the oven for 5-10 mins.
• Serve with lemon wedges.