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Turkish-Style Chicken Kebabs (Tavuk Şiş)

4 Servings

1 hour plus marinating

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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

Pardon the interruption

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Reviews
jason s.

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.

Amjad M.

I can't find Fresno Chilis in any grocery store. "We use easier to find Fresno chilies" is not correct.

John M.

Just finished grilling this recipe and it was excellent! All the varied ingredients played well off of one another, including the mint. Highly recommended! Thanks, Laura and M.S. team.
I found red Fresno chilies in my small town grocery store. May be a seasonal thing?