Turkish Marinade Recipes

TURKISH MARINADE FOR CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl.
• Add chicken, cover & refrigerate 6 hours or overnight.
• Grill, broil or bake chicken as desired.

TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE

Steps:

• Gather the ingredients.
• Pat the chicken breasts dry with paper towels.
• Cut the meat into 1-inch pieces. Set aside.
• Using the finest grater possible, grate the onion and garlic cloves over a medium bowl.
• Pour the pulp and juice into a fine mesh strainer and, using a wooden spoon, press out the juice into a medium bowl. Discard the onion and garlic pulp; reserve the juice.
• Stir together the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and salt.
• Add the cubed chicken and toss to coat.
• Cover the bowl and refrigerate it for at least 4 hours, preferably overnight for maximum flavor.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If using bamboo skewers, soak skewers in water for 30 minutes so they don't catch fire on the grill.
• Remove the chicken pieces from the marinade and thread them onto soaked bamboo kebab skewers or metal skewers. The chunks of chicken can touch each other, but don't put them too close together to ensure they cook through. Discard any remaining marinade.
• Sprinkle the kebabs generously with salt and place on pre heated grill. Grill evenly on all sides, about 12 minutes total.
• Garnish with sumac, dried oregano, and paprika, if desired, and serve.

TURKISH KEBABS

Steps:

• To make the marinade:
• Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
• To prepare the kebabs:
• Add the meat to the marinade and toss. Let marinate for at least 2 hours.
• Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
• Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.

TURKISH CHICKEN KEBABS

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).