Tavuk Izgara

Turkish-Style Grilled Chicken with Yogurt and Cumin

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is one of the easiest and tastiest grilled chicken dishes that I know. As in the Indian tandoori chicken, the yogurt in the marinade acts as a tenderizer. While you could use ground cumin, I prefer to toast the cumin seeds and grind them in a spice mill as they are more fragrant. The chicken should marinate overnight in the refrigerator or at room temperature for two to three hours. Serve with rice pilaf with pine nuts and currants and sautéed zucchini with dill and tomatoes.