My husband and I have always loved Turkish food (we love all types of ethnic foods!), and there was a time in our lives when ordering Turkish from a local restaurant was our regular Friday night meal. But that’s going back a ways…..we haven’t ordered takeout in the longest time because most restaurant food doesn’t taste good to us anymore and we can’t be certain of the ingredients they’re using. But that doesn’t mean we’ve stopped eating all of our favorite ethnic foods, we simply make homemade versions instead!
This is one of those really simple, easy to throw together meals, provided you remember the marinate the chicken in advance. You can make it as spicy as you like, but I err on the side of mild, because I’m such a wimp when it comes to spicy food!
Turkish Chicken Kebabs
1 pound chicken breast meat
¼ cup plain yogurt
1.5 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon chili powder
Pinch of cayenne (for a bit of spice)
Heaped ¼ teaspoon sea salt
1-2 cloves garlic, minced
Rice or pita bread (exclude if GAPS or grain-free)
1. Cut the chicken into even size pieces
2. Mix marinade ingredients in a bowl. Add the chicken pieces and mix to coat evenly. Refrigerate for 1 to 2 hours.
3. Thread chicken pieces onto skewers OR simply lay the chicken pieces out on a grill rack (this is what I prefer to do). Grill about 5-8 minutes each side, depending on the thickness of your chicken, until the chicken is cooked through. You could also cook the chicken under the broiler in your oven.
4. Serve with sides of your choice.
Linking to: Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Whole Food Wednesday @ Beyond the Peel, Full Plate Thursdays @ Miz Helen’s, Simple Lives Thursday @ GNOWFGLINS, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Friday Food Flicks @ Traditional Foods, Sunday School @ Butter Believer