Turkish Style Grilled Chicken With Yogurt And Cumin Tavuk Izgar Recipes

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TURKISH GRILLED CHICKEN



Turkish Grilled Chicken image

This has long been one of my favorites and it is easy to prepare and inexpensive to serve to the weekend family gathering. You'll get lots of compliments.

Provided by Moody's Foodie

Number Of Ingredients 12

2 pounds Moody's boneless skinless chicken breasts cut in half then cut in half again (put in freezer before cutting to make it easier to cut).
¼ to ½ C olive oil
2 large or 3 small onions cut in half-moon (more is better)
2 garlic cloves minced
1 t fresh ground black pepper
1 t cumin (can add more to taste)
½ t salt
juice from ½ lemon
chopped parsley
dash of cayenne pepper
dash (1/4 tsp) red pepper flakes
18" to 24" aluminum foil

Steps:

  • Mix all ingredients, except the chicken in a large bowl or large zip-lock bag.
  • Place the chicken in the bowl or bag, ensuring the chicken is well coated, and refrigerate for at least 2 hours or overnight.
  • Preheat your grill and place the foil with edges curled up to retain the marinade.
  • Put the chicken and onions on the foil with the marinade and "sauté" the chicken and onions until they begin to brown, turn and sauté until done, about 10 to 12 minutes.

TURKISH-STYLE GRILLED CHICKEN WITH YOGURT AND CUMIN (TAVUK IZGAR



Turkish-Style Grilled Chicken With Yogurt and Cumin (Tavuk Izgar image

This is from "The Mediterranean Kitchen" by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup.

Provided by firefly68

Categories     Chicken

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

2 tablespoons cumin seeds
1 small onion, coarsely chopped
4 -6 garlic cloves, finely minced
1 tablespoon paprika
1 lemon, juice of
1 cup plain yogurt
12 boneless chicken thighs
salt & freshly ground black pepper
lemon wedge, for serving

Steps:

  • Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.
  • Place the cumin, onion, garlic, paprika, and lemon juice in a food processor or blender and pulse to liquify. Add the yogurt and pulse just until blended.
  • Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
  • Preheat the broiler or BBQ. Thread the thighs, if using, on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with lemon wedges.

Nutrition Facts : Calories 441.7, Fat 30.6, SaturatedFat 8.9, Cholesterol 163.2, Sodium 166.7, Carbohydrate 5.7, Fiber 0.9, Sugar 2.8, Protein 34.7

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