Ingredients
TURKISH CHICKEN
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6 boneless, skinless, chicken thighs, cut into thirds
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1 medium onion, fine diced
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3 garlic cloves, microplaned
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½ cup (60 ml) Greek yogurt
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2 tablespoons (30 ml) olive oil
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2 tablespoons (30 ml) tomato paste
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2 teaspoons (30 ml) paprika
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1 teaspoon (5 millilitres) salt
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1 teaspoon (5 ml) freshly ground pepper
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½ teaspoon (2.5 ml) cumin
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¼ teaspoon (1.25 ml) turmeric
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¼ teaspoon (1.25 ml) cinnamon
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Oil for grilling
GARNISH
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Zataar spice
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Parsley, chopped
EQUIPMENT
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4-inch pastry ring to cut the roti
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Nonstick muffin pan
Directions
- Combine onion, garlic, yogurt, olive oil, tomato paste, paprika, salt, pepper, cumin, turmeric, and cinnamon into a bowl. Mix to form a marinate.
- Add the chicken pieces to the marinate and fold until all the pieces are covered.
- Cover the top of the bowl with plastic wrap and refrigerate overnight.
- Remove the bowl from the fridge and thread the chicken pieces onto 1/3rd length of the skewers, using two skewers for each application.
- Place tinfoil in a strip on the barbeque.
- Heat barbeque to high or 400 F (205 C).
- Brush the grill with oil.
- Grill the skewers on both sides for about four minutes per side. Cooking times and temperatures will vary depending on the size and type of your barbeque.
- Keep the non-chicken sides of the skewers over the tinfoil sheet to stop the skewers from burning.
- Once cooked, remove to a plate.
- Sprinkle immediately with zaatar and parsley.
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