Chicken shish-tauk kebab
3 servings
60 minutes
The recipe was shared with us by Cihan Deniz, brand chef of the Cihan Steak & Kebab restaurant.
1
Prepare all the ingredients.
2
Mix pepper paste, oil, sliced lemon, paprika, black pepper, and salt. Let the marinade sit for 24 hours.
- Sweet pepper paste (biber salçası): 50 g
- Vegetable oil: 80 ml
- Lemon: 50 g
- Paprika: 1 g
- Ground black pepper: 2 g
- Salt: 6 g
3
Clean the chicken thighs from tendons and fat, and cut them into medium-sized pieces.
- Boneless chicken thigh fillet: 750 g
4
Add marinade and yogurt to the chicken, mix well to distribute the marinade over the entire surface of the meat.
- Plain (natural) yoghurt: 40 g
5
Leave to marinate for an hour.
6
Skewer the meat not too tightly.
7
Place the skewers on the grill with hot coals. The heat should not be too strong for the meat to cook well.
8
During the cooking process, it is necessary to space the pieces of meat on the skewer with a small gap between them to ensure the meat cooks evenly.
9
Fry the meat for about 10-12 minutes. Doneness can be determined by the tenderness of the meat: if the meat is tender, it is ready.
10
Serve the shish-tauk immediately.
