Turkish Chicken Kebabs

Instructions

1. Step 1

   If using bamboo skewers, submerge them in water before preparing the kebabs.

   Timer: 30 min (fixed)

   Cookware: skewers

2. Step 2

   Stir the yogurt, olive oil, lemon juice, tomato paste, garlic, paprika, cumin, oregano, red pepper flakes, black pepper, and salt together until smooth.

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 120.0 gr Plain Yogurt, 8.0 gr Salt, 4.0 gr Sweet Paprika, 25.0 gr Tomato Paste, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl

3. Step 3

   Cut the chicken into 3 cm pieces, coat it thoroughly with the marinade, cover, and refrigerate for 2 hours.

   Timer: 120 min (fixed)

   Ingredients used: 800.0 gr Chicken Thigh

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Preheat the grill to high heat.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Cut the peppers and onion as specified, then alternate the marinated chicken, peppers, and onion on the skewers without packing them tightly.

   Ingredients used: 180.0 gr Green Bell Pepper, 150.0 gr Onion, 180.0 gr Red Bell Pepper

   Cookware: Chef Knife, cutting board, skewers

6. Step 6

   Grill the kebabs for 12–15 minutes, turning every 3–4 minutes, until lightly charred and the chicken reaches 74°C at its thickest point.

   Timer: 14 min (fixed)

   Cookware: Food Thermometer, grill, tongs

7. Step 7

   Transfer the kebabs to a clean platter and rest for 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: serving platter, tongs