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Turkish-Style Chicken Kebabs (Tavuk Şiş)
For this take on chicken kebabs, we draw inspiration from Turkey, the country that gave shish kebabs their name. Biber salçası, or Turkish red pepper paste, is a traditional ingredient in many versions of tavuk şiş. We use easier to find Fresno chilies, which we puree, along with roasted bell peppers and a touch of tomato paste. Our puree also uses Aleppo pepper; look for it in well-stocked markets and spice shops. If Aleppo pepper is not available, substitute 1 tablespoon sweet paprika plus ¼ teaspoon cayenne pepper or red pepper flakes. We prefer chicken thighs over breasts for their richer flavor. Plus, dark meat is more forgiving when it comes to doneness.
4
Servings
Tip
Don’t forget to scrape excess marinade off the chicken as you thread the pieces onto skewers. This prevents a sticky buildup on the grill grates.
1 hour
plus marinating
Ingredients
-
½
cup drained roasted red bell peppers, patted dry
-
6
medium garlic cloves, smashed and peeled
Directions
-
01In a food processor, combine the roasted red peppers, garlic, chilies, oil, dried mint, Aleppo pepper, honey, tomato paste and 2 teaspoons salt. Process until almost smooth, 45 to 60 seconds, scraping the sides as needed. Measure 3 tablespoons of the puree into a small bowl, then stir in the lemon juice; cover andrefrigerate. Transfer the remaining puree to a medium bowl, add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.
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These were wonderful. The heat was nice and not overpowering. This was a nice protein to have along side the cauliflower soup recipe. The two paired well together between the spice of the chicken against the creamy subtlety of the soup.