This recipe for Turkish-Style Chicken Kebabs (Tavuk Şiş) offers a delightful exploration into the culinary traditions of Turkey, coupled with some practical tips for perfect grilling. Let’s break down some key elements that make this recipe stand out:
Why It Works:
- Choice of Meat: Opting for chicken thighs over breast meat provides a juicier, more flavorful result. The higher fat content in thigh meat is more forgiving on the grill and less likely to dry out.
- Cutting Technique: Slicing the chicken into strips instead of chunks exposes more surface area, allowing for quicker cooking and more even seasoning.
- Marinade: The red pepper, Fresno chilies, and Aleppo pepper offer a vibrant kick, while the honey and tomato paste balance the flavors with sweetness and acidity, respectively. Fresh and dried mint add a unique touch of brightness.
- Marination Time: Allowing the chicken to marinate for at least an hour (or up to 12 hours) ensures the flavors are well-absorbed.
- Two-Part Puree: The recipe cleverly separates the puree into two parts. One part is used for marination and the other part, combined with fresh mint, serves as an accompanying sauce.
- Grilling Technique: The recipe details the ideal settings for both charcoal and gas grills, ensuring you achieve that much-coveted char and smokiness regardless of your equipment.
Tips and Variations:
- Skewer Selection: If you’re using wooden skewers, remember to soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
- Alternative Spices: If you can’t find Aleppo pepper, the recipe offers a suitable alternative using sweet paprika and a dash of cayenne or red pepper flakes.
- Veggie Add-ons: Consider adding bell peppers, onions, or cherry tomatoes to the skewers for extra flavor and color.
- Serving Ideas: This would go well with sides like pita bread, rice pilaf, or a simple cucumber and tomato salad.
- Oven Method: If you don’t have access to a grill, these skewers can also be cooked in an oven preheated to 425°F (220°C) for about 15-20 minutes, turning once.
Ingredients:
- 1/2 cup drained roasted red bell peppers, patted dry
- 6 medium garlic cloves, smashed and peeled
- 2 Fresno chilies, stemmed, seeded and roughly chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons dried mint
- 2 tablespoons Aleppo pepper (see headnote)
- 1 tablespoon honey
- 1 tablespoon tomato paste
- Kosher salt
- 1 1/2 tablespoons lemon juice
- 2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1-inch strips
- 3 tablespoons chopped fresh mint
Instructions:
- In a food processor, combine the roasted red peppers, garlic, chilies, oil, dried mint, Aleppo pepper, honey, tomato paste, and 1 teaspoon salt. Process until almost smooth, 45 to 60 seconds, scraping the sides as needed. Measure 3 tablespoons of the puree into a small bowl, then stir in the lemon juice; cover and refrigerate. Transfer the remaining puree to a medium bowl, add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.
- Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney three-quarters full of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents and the lid vent. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate; turn all burners to medium-high.
- While the grill heats, remove the reserved puree from the refrigerator. Thread the chicken onto eight 10- to 12-inch metal skewers, evenly dividing the pieces and scraping off excess marinade. Place the skewers on the hot side of the grill (if using charcoal), and cook, uncovered, turning every 2 to 3 minutes, until evenly charred on all sides and the thickest piece is opaque when cut into, 10 to 12 minutes.
- Transfer the cooked chicken skewers to a serving platter.
- Stir the fresh mint into the reserved puree and serve it with the kebabs.
Whether you’re a seasoned grill master or a beginner, this recipe sets you up for success with its thoughtful approach to both ingredient selection and cooking techniques. Enjoy your juicy, flavor-packed Tavuk Şiş!
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