Ingredients
Marinade:
- 1 kg chicken breast diced
- 2 tablespoon tomato paste tomato purée
- Juice of half of lemon
- 1 teaspoon minced garlic garlic paste
- 1 tablespoon oil
- 1 tablespoon paprika
- 1 teaspoon Aleppo chilies or dried red chili flakes
- 2 tablespoon natural yogurt
- ½ teaspoon ground cumin cumin powder
- Salt to taste
Salad:
- 10 cherry tomatoes halved
- 1 small cucumber chopped
- 1 small red onion sliced
- Juice of half of lemon
- 1 tablespoon sumac
- Salt and pepper to taste
Other ingredients:
- Sumac to sprinkle on chicken
- Yogurt to serve
- Lemon wedges to serve
- 20 bamboo skewers
Instructions
Marinate chicken:
- Place chicken in a bowl. Add tomato paste, lemon juice, minced garlic, oil, paprika, dried red chili flakes, yogurt and cumin. Season with salt. Coat chicken in the marinade. Refrigerate, covered, for 1 hour.
Make chicken kebabs:
- Preheat grill.
- Soak bamboo skewers for about 20 minutes.
- Thread diced chicken on to the skewers. Place over the grill. Cook for about 8-10 minutes turning the skewers halfway through. Sprinkle generously with sumac.
Salad:
- Place cherry tomatoes, cucumber and red onions in a large bowl. Add lemon juice. Season with salt and pepper. Sprinkle with sumac. Toss to combine.
- Serve Turkish kebabs with yogurt and lemon wedges.
Video
Notes
- You can either use chicken breast or thighs in this recipe
Nutrition
Serving: 1g | Calories: 543kcal | Carbohydrates: 32g | Protein: 88g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 235mg | Sodium: 614mg | Fiber: 4g | Sugar: 23g