Tavuk Şiş

Serves 6
facebook.com

Directions

  1. 1Combine chicken thigh fillets with thick set natural yoghurt, Turkish sweet red pepper paste, finely chopped fresh parsley leaves, olive oil, pomegranate molasses, clear honey, salt, black pepper, pul biber, and paprika to marinate.
  2. 2Let the chicken marinate for at least four hours, or overnight if possible.
  3. 3Light your coals, ensuring they are white and not raging hot.
  4. 4Skewer up the marinated chicken.
  5. 5Cook the chicken kebabs low and slow over the coals.
  6. 6Once cooked, brush the chicken with a mix of olive oil, lemon juice, and oregano.

Ingredients

  • 1 kg skinless, boneless chicken thigh fillets, cut into 7.5-cm (3-inch) chunks
  • 4 tbsp thick set natural yoghurt
  • 1 heaped tbsp Turkish sweet red pepper paste (tatlı biber salçası)
  • 1 tbsp finely chopped fresh parsley leaves
  • 1 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 tbsp clear honey
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp pul biber
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp fresh lemon juice
  • 1 tsp extra virgin olive oil

Equipment

long metal skewersmangalcoals

Tips

  • Marinate chicken for at least four hours, or overnight for best results.
  • Use a lot of white coals that are not raging hot, and cook low and slow.