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Turkish-Spiced Chicken Kebabs



As is the case on most workday afternoons, I was perusing the internet to scour for dinner ideas last week. I wanted chicken or fish, on the healthy side, and i would prefer to use some seasonal ingredients. Pomegranate is my seasonal obsession this year. I’ve been adding it to salads, eating it as a snack, and trying to find other recipes for the zesty kernels. So upon finding the recipe for Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt below on epicurious, I was excited to prepare this dish. Although it took quite a bit of work and time, the results were more than worth the effort. The chicken kebabs were tangy and juicy. I served them with a Pomegranate Relish, Tahini Yogurt, and Tzatziki on pita bread. It was a Mediterranean feast!

Turkish-Spiced Chicken Kebabs

Yield: 4-6 servings

Ingredients:

  • 1/2 cup coarsely grated onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons Baharat seasoning (recipe below)
  • 4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
  • Warm pita breads
  • Special equipment: 4 10- to 12-inch-long metal skewers

Baharat Seasoning:

  • 1 1/2 tablespoons dried mint
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground nutmeg
Using pestle or blunt end of wooden spoon, mash all ingredients and 1 tablespoon freshly ground black pepper in mortar or small bowl 2 to 3 minutes. Alternatively, run through a grinder (which is what I did, because we do not own a pestle). Prepare ahead.
Directions:
Whisk onions, olive oil, lemon juice, and Baharat seasoning in large bowl.
Add chicken. Sprinkle with salt and pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
Preheat broiler. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet.
Broil chicken until cooked through, 5 to 6 minutes per side. Arrange kebabs on platter. Serve with Tahini YogurtPomegranate Relish, Tzatziki and pita bread.
Alternatively, serve inside a pita as a sort of taco
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Comments
5 Responses to “Turkish-Spiced Chicken Kebabs”
  1. jdubs says:

    one of my fave meals ever!!

  2. Harold says:

    those look good thanks needed another chicken recipe

Trackbacks
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  1. […] some other fast and simple chicken recipes, try Baked Chicken with Sun-Tomatoes and Artichokes, Turkish-Spiced Chicken Kebabs, or Simple Roast […]

  2. […] and I also used to make a ton of Mediterranean inspired recipes and for one of our favorites, the Turkish-Spiced Chicken Kebabs, we always improvise the side dishes and sauces, ranging from Tzatziki, to Baba Ghanoush, to […]

  3. […] it a whirl; it is lovely so I have done a search on what goes into it and found a great site called Food Comas which I have ‘borrowed’ the mix […]



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