Name: Turkish Chicken Kebabs (Whole30 Recipe included)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 C Greek Yogurt or Full Fat Coconut milk (If whole30); 4 cloves of garlic, minced; 3 tbsp tomato paste; 2 tbsp olive oil; juice of half a medium lemon; 1 tsp coriander; 2 tsp cumin; 2 tsp smoked paprika; 1 1/2 tsp onion powder; 1/2 tsp black pepper; 1 1/2 tsp salt; 1/4 tsp turmeric; 1/4 tsp red pepper flakes (optional); pinch of cinnamon, <1/4 tsp (optional); Flat Bread, Pita, or Naan; Thinly sliced romaine lettuce; diced tomato and cucumber salad; pickled red onions; hummus; tatziki; feta; Red Wine Vinaigrette; tabouleh; majadras; orzo salad; 3/4 C Coconut Milk; 2 tsp lemon juice; 3-4 cloves roasted garlic; salt, to taste

Description

Perfectly seasoned kebabs, cooked till juicy and dripping with flavor. Serve them over a salad, as a lettuce wrap, or cocooned in warm pita bread dressed up with hummus, red wine vinaigrette and a cucumber tomato salad.

Ingredients

2 lbs chicken breast or thighs, cut into 3 inch pieces

olive oil, for cooking

Marinade

1 C Greek Yogurt or Full Fat Coconut milk (If whole30)
4 cloves of garlic, minced
3 tbsp tomato paste
2 tbsp olive oil
juice of half a medium lemon
1 tsp coriander
2 tsp cumin
2 tsp smoked paprika
1 1/2 tsp onion powder
1/2 tsp black pepper
1 1/2 tsp salt
1/4 tsp turmeric
1/4 tsp red pepper flakes (optional)
pinch of cinnamon, <1/4 tsp (optional)

Serve with:

Flat Bread, Pita, or Naan
Thinly sliced romaine lettuce
diced tomato and cucumber salad
pickled red onions
hummus
tatziki
feta
Red Wine Vinaigrette
tabouleh
majadras
orzo salad

Roasted Garlic Sauce

3/4 C Coconut Milk
2 tsp lemon juice
3-4 cloves roasted garlic
salt, to taste

Instructions

Prepare Marinade: In a large bowl combine all marinade ingredients: Greek yogurt OR Coconut milk, minced garlic, tomato paste, olive oil, lemon juice, coriander, cumin, smoked paprika, onion powder, black pepper, salt, turmeric, red pepper flakes, and cinnamon. Add chicken to bowl and stir till coated. Cover and refrigerate for 4- 24 hours.
Preheat oven to 425 degrees*. Thread chicken onto skewers. Prop threaded skewers onto a foil lined baking sheet. It would be ideal if they weren’t touching the bottom of the pan.
Drizzle the kebabs with olive oil before placing in the oven. Bake for 25 minutes**. Turn the kabobs over and baste with drippings. Add another drizzle of olive oil and let cook for an addition 15 minutes. The kebabs should begin to char, but if not turn onto broil for 4 minutes. You must WATCH the chicken to make sure it doesn’t burn. Remove from oven and slice off the chicken, vertically.
Prepare Roasted Garlic Sauce: Add coconut milk, roasted garlic, lemon juice, and salt to a blender. Pulse till smooth.
Serve hot with options listed above drizzled with roasted garlic sauce.

Notes

*I have made this recipe on the grill as well as in the oven. I like to use the oven method to trap those sauce that drip off the chicken and brush them back on but either way turns out delicious! If you decide to grill, brush olive oil on halfway!

**The cook time depends on how large your chicken breast pieces are or if you decide to use thighs.

Keywords: kebabs, kabobs, Iurkish, middle Eastern, Whole30