Thursday, 1 May 2014

Tavuk Kebabi Mint & Pepper Chicken Kebabs

Tavuk Kebabi (Mint & Aleppo Pepper Marinated Chicken Kebabs)

Summer is soo close we can almost taste it...quite literally. We are thinking of BBQs and beaches and lazy relaxed picnics in the park. What better way to bring in the season than with a Turkish inspired dish from one of our staff's favourite holiday spots. We love the spices and zing of flavour. Even when it's dreary and rainy we can still make these perfectly on our fantastic grill pans from Perfect Pans.

1 cup rapeseed oil
2 tbsp. dried mint
1 tbsp. crushed red chilli flakes
1 tbsp. finely chopped thyme
1 tbsp. Aleppo pepper
1 tbsp. tomato paste
1 tbsp. Turkish sweet red pepper paste
1 tsp. freshly ground black pepper
Kosher salt, to taste
1 lb. boneless, skinless chicken thighs, cut into 1″ pieces
6 12″ metal skewers

1. Mix oil, mint, chilli flakes, thyme, Aleppo pepper, tomato paste, red pepper paste, black pepper, and salt in a bowl. Add chicken; toss to coat. Cover with plastic wrap; let sit at room temperature for at least 30 minutes or refrigerate up to 2 hours.

2. Remove chicken from marinade; thread onto skewers.  Place on one of our NEW Brava Grill plates on medium high. Cook until chicken is slightly charred and cooked through, 12–15 minutes. If the outside starts to burn before the chicken is fully cooked, turn chicken until done

No comments:

Post a Comment