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Turkish Style Chicken Kebab

April 24, 2013
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We ate loads of kebabs during our visit to Turkey and surprisingly I didn’t get tired of them.. they were delicious. We have lots of kebabs in the North of India as well but the difference is that ours have ginger and garlic, where as the Turkish variety don’t. For these kebabs I did some research on Turkish kebabs and came up with a variety of ingredients. I used the pomegranate molasses as well as the tomato paste I bought from Istanbul. The kebabs came out very well.. do try them..

Marinade

  •  ½ cup Greek yogurt
  • 2 tablespoons Turkish tomato paste (regular tomato paste is fine)
  • 1 tablespoon pomegranate molasses (juice of one lemon can be substituted)
  • 2 teaspoon salt
  • 1 teaspoon dried mint
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • 8 chicken drumsticks with skin
  • Fresh lemon juice

Mix all the ingredients in a medium bowl. Transfer chicken pieces to a ziplock bag and add the marinade. Massage the bag to ensure all pieces are coated with the marinade. Marinate in the fridge over night or at least 2 to 3 hours. Take out of bag and place on to a lined cookie sheet. Grill outside or in the oven. If cooking in oven, broil to brown evenly and then cook in a 350 degrees F oven till the chicken is done. Sprinkle extra salt if needed. Drizzle fresh lemon juice. Serve immediately!

Turkish Style Chicken Kebabs

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