Turkish Kebabs

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

All Sorts of Healthy Dishes

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

  • About

TURKEY IS FAMOUS FOR ITS KEBABS, TRADITIONALLY COOKED OVER OPEN COALS. ANOTHER TURKISH TRADITION IS TO MARINATE MEAT IN YOGHURT. MARINADE ADDS FLAVOUR AND MOISTURE TO A DISH, AND DAIRY-BASED MARINADES TRULY TENDERISE MEAT BECAUSE THEY’RE ONLY MILDLY ACIDIC. THIS MEANS THEY DON’T TOUGHEN THE MEAT LIKE SOME STRONGER, ACIDIC MARINADES TEND TO DO. THE ADDITION OF CUMIN AND CAYENNE PEPPER TO THE YOGHURT ENSURES THAT THE TRULY AUTHENTIC FLAVOURS OF TURKEY DEVELOP IN THE MEAT. THE CREAMY CACIK AND TOMATO SALAD ROUND OFF THIS SUPERB MEAL WITH ITS SUBTLE EVOCATION OF OTTOMAN TRADITIONS.

Ingredients

  • 4–6 chicken breast fillets
  • ½ cup Greek yoghurt
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 × 50 g sachet tomato paste
  • 1 tsp crushed garlic
  • 2 tsp ground cumin
  • ½ tsp cayenne pepper
  • juice of ½ lemon
  • salt and pepper to taste
  • wooden skewers
  • fresh herbs for garnishing

Method

  1. Cut the chicken into 2—3cm cubes.
  2. Combine all the other ingredients and season with salt and pepper.
  3. Add the chicken cubes and mix, making sure that they’re well coated.
  4. Marinate in the fridge for at least 2 hours.
  5. Once marinated, thread the chicken cubes onto skewers, about 4 cubes per skewer.
  6. Cook on a braai over medium coals, turning occasionally. Alternatively, heat a griddle pan, add a dash of oil and fry the chicken skewers, turning once or twice, until cooked. Don’t overcook the chicken otherwise the meat will be dry. Garnish with fresh herbs.
  7. Best served with Cacik, and a salad of Roasted Tomatoes, Chickpeas & Spring Onion.