Monday, June 16, 2014

Turkish-Spiced Chicken Kebabs

This recipe made me cry uncontrollably for 5 minutes. You know that burning sensation you feel in your eyes sometimes when you cut onions? Well, it's a thousand times worse when you're grating an onion. I used a cheese grater. Does anyone know a better way?

I mixed all the spices, cut up the meat and let it marinate for a couple hours. Then, I thread the chicken pieces onto a skewer. I put more than the recommended amount on each skewer, hoping that if I packed them a little tighter together, it would help retain the flavour and moister a bit better.

It takes a lot less time than I thought to cook these kebabs. By the time we had them all finished though, I forgot to take a picture before we devoured them so this is the best I can do for now. I have a feeling we'll be making this again in the near future, maybe next time I'll wear goggles.

TURKISH-SPICED CHICKEN KEBABS (adapted from Epicurious)

1/2 cup coarsely grated onion
2 tbsp fresh lemon juice
2 tbsp olive oil
2 tsp Baharat (spice mix)
4 skinless chicken breasts/thighs, cut into pieces

Whisk first 4 ingredients in a large bowl, add chicken and sprinkle with salt and pepper. Marinate at room temperature for 1-2 hours.

Preheat oven to 200°C. Thread 6 chicken pieces onto each skewer. Sprinkle with salt and pepper. Place on small rimmed baking sheet, lined with parchment paper. Broil chicken until cooked through, about 5-6 minutes per side.

As I sit here and write this recipe out, I'm realizing that I used way more than the 2tsp of Baharat the recipe calls for. In fact, I used the entire yield the Baharat recipe makes. No wonder the kebabs tasted so awesomely flavourful. It was a mistake, but I'm doing it again next time.


  1. Check out a salad shooter, it will do the work without the tears. Definitely going to try this. Thank you for posting!



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